Vegan Wrap

Why You’ll Love This Recipe

I love this wrap because it’s so flexible and flavorful. The roasted vegetables bring warmth and richness, while the hummus adds a creamy, satisfying base. I can easily mix up the veggies depending on what I have in the fridge, and it’s great both straight from the oven or packed up for lunch on the go.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• Portabella mushroom, sliced

• Medium onion, sliced

• Red bell pepper, sliced

• Olive oil

• Salt

• Black pepper

• Italian seasoning (or dried oregano, basil, and parsley)

• Whole wheat tortillas

• Hummus

Directions

1. Preheat And Prep
I preheat the oven to 400°F. Then I lay the sliced portabella, onion, and bell pepper on a sheet pan in an even layer.

2. Season And Roast
I drizzle the vegetables with olive oil, then sprinkle with salt, pepper, and Italian seasoning. I toss everything lightly, then roast for about 15–20 minutes until the veggies are soft and slightly caramelized.

3. Build The Wraps
Once the veggies are done, I spread about 2 tablespoons of hummus onto each tortilla, leaving a 1-inch border around the edges. I place the roasted vegetables in a single row down the center.

4. Wrap It Up
I fold in the sides of each tortilla by 1–2 inches, then roll tightly into a wrap. At this point, I either slice and serve or wrap them up for later.

Servings And Timing

This recipe makes 2 wraps.

• Prep Time: 10 minutes

• Cook Time: 15–20 minutes

• Total Time: 25 minutes

Variations

• I swap in zucchini, eggplant, or cherry tomatoes depending on what I have available.

• For a spicy kick, I mix a bit of harissa or sriracha into the hummus.

• I add avocado slices or arugula for extra freshness.

• I use flavored hummus like roasted red pepper or garlic for a twist.

• I sprinkle in sunflower seeds or pumpkin seeds for some crunch.

Storage/Reheating

I store any extra roasted vegetables in an airtight container in the fridge for up to 3 days.

To store assembled wraps:
I wrap them tightly in parchment or foil and keep them in the fridge for up to 2 days. They’re great cold, but I can also reheat them in a skillet over medium heat to warm them up and crisp the outside.

FAQs

Can I Make The Vegetables Ahead Of Time?

Yes, I often roast the vegetables in advance and store them in the fridge. It makes wrap assembly even quicker on busy days.

What Type Of Hummus Works Best?

Any kind works well, but I love using a thick, flavorful hummus like roasted garlic or lemon tahini for extra depth.

Can I Use A Different Tortilla?

Definitely. I sometimes use spinach wraps, gluten-free tortillas, or even lavash bread depending on what I have.

How Do I Keep The Wrap From Getting Soggy?

If I’m making it ahead, I let the vegetables cool completely before assembling. That way, the hummus and tortilla stay fresh and dry.

Can I Turn This Into A Bowl Instead?

Absolutely. I skip the tortilla and layer the hummus, roasted veggies, and extras like quinoa or greens in a bowl for an easy vegan lunch bowl.

Conclusion

This Vegan Wrap is everything I want in a quick lunch—easy to make, nourishing, and full of flavor. Whether I prep the veggies ahead or throw it together on the spot, it always delivers a satisfying bite. It’s my go-to when I want something fresh, plant-based, and delicious without much fuss.

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