Name: Grilled Veggie and Hummus Wrap
Ingredients: For the Grilled Vegetables: 1 large Red Bell Pepper: Sliced into thick, 1/2-inch strips. The sweetness of the red pepper intensifies beautifully on the grill.; 1 large Yellow or Orange Bell Pepper: Also sliced into 1/2-inch strips. This adds a vibrant color and a slightly milder, fruitier flavor than the red pepper.; 1 medium Zucchini: Sliced lengthwise into 1/4-inch thick planks. Zucchini becomes wonderfully tender and absorbs the smoky flavor of the grill.; 1 medium Yellow Squash: Sliced lengthwise into 1/4-inch thick planks. Similar to zucchini, it provides a soft texture and a mild, buttery taste.; 1 small Red Onion: Sliced into 1/2-inch thick rounds. Grilling tames the sharp bite of the onion, making it sweet and savory.; 2 tablespoons Olive Oil: A good quality extra virgin olive oil helps the vegetables caramelize without sticking and adds a classic Mediterranean flavor.; 1 teaspoon Dried Oregano: This herb provides a warm, peppery, and aromatic flavor that pairs perfectly with grilled vegetables.; 1/2 teaspoon Garlic Powder: Offers a savory, aromatic depth without the risk of burning fresh garlic on the high heat of the grill.; 1/2 teaspoon Salt: To taste, enhances all the other flavors.; 1/4 teaspoon Black Pepper: Freshly ground for a pungent, spicy kick.; For the Wraps: 4 large (10-inch) Flour or Whole Wheat Tortillas: Choose your favorite; whole wheat adds a nutty flavor and extra fiber.; 1 cup Hummus: Use your favorite store-bought brand or homemade version. Classic, roasted red pepper, or roasted garlic hummus all work exceptionally well.; 2 cups Fresh Spinach or Arugula: Washed and dried. Spinach is mild and tender, while arugula adds a peppery, spicy bite that contrasts nicely with the sweet veggies.; (Optional) 1/4 cup Crumbled Feta Cheese: Adds a salty, briny tang that complements the other ingredients perfectly.

Ingredients

Scale

For the Grilled Vegetables:
- 1 large Red Bell Pepper: Sliced into thick, 1/2-inch strips. The sweetness of the red pepper intensifies beautifully on the grill.
- 1 large Yellow or Orange Bell Pepper: Also sliced into 1/2-inch strips. This adds a vibrant color and a slightly milder, fruitier flavor than the red pepper.
- 1 medium Zucchini: Sliced lengthwise into 1/4-inch thick planks. Zucchini becomes wonderfully tender and absorbs the smoky flavor of the grill.
- 1 medium Yellow Squash: Sliced lengthwise into 1/4-inch thick planks. Similar to zucchini, it provides a soft texture and a mild, buttery taste.
- 1 small Red Onion: Sliced into 1/2-inch thick rounds. Grilling tames the sharp bite of the onion, making it sweet and savory.
- 2 tablespoons Olive Oil: A good quality extra virgin olive oil helps the vegetables caramelize without sticking and adds a classic Mediterranean flavor.
- 1 teaspoon Dried Oregano: This herb provides a warm, peppery, and aromatic flavor that pairs perfectly with grilled vegetables.
- 1/2 teaspoon Garlic Powder: Offers a savory, aromatic depth without the risk of burning fresh garlic on the high heat of the grill.
- 1/2 teaspoon Salt: To taste, enhances all the other flavors.
- 1/4 teaspoon Black Pepper: Freshly ground for a pungent, spicy kick.
For the Wraps:
- 4 large (10-inch) Flour or Whole Wheat Tortillas: Choose your favorite; whole wheat adds a nutty flavor and extra fiber.
- 1 cup Hummus: Use your favorite store-bought brand or homemade version. Classic, roasted red pepper, or roasted garlic hummus all work exceptionally well.
- 2 cups Fresh Spinach or Arugula: Washed and dried. Spinach is mild and tender, while arugula adds a peppery, spicy bite that contrasts nicely with the sweet veggies.
- (Optional) 1/4 cup Crumbled Feta Cheese: Adds a salty, briny tang that complements the other ingredients perfectly.

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Instructions

Prepare the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 400°F or 200°C). A clean, well-oiled grate is essential to prevent the vegetables from sticking and to achieve those coveted grill marks. If using an outdoor grill, you can create two heat zones—one hotter for searing and one cooler for finishing the cooking if needed.
Season the Vegetables: In a large mixing bowl, combine the sliced bell peppers, zucchini, yellow squash, and red onion. Drizzle the olive oil over the vegetables. Sprinkle with the dried oregano, garlic powder, salt, and black pepper. Use your hands or a large spoon to toss everything together, ensuring each piece of vegetable is lightly and evenly coated with oil and seasonings. This step is crucial for building the foundational flavor of the wrap.
Grill the Vegetables: Place the seasoned vegetables on the preheated grill in a single layer. It’s important not to overcrowd the grill, so you may need to do this in two batches. Grilling in a single layer ensures each piece gets direct contact with the heat, leading to proper charring and cooking rather than steaming. Grill for about 4-6 minutes per side. You are looking for them to be tender-crisp with distinct, dark grill marks. The natural sugars in the vegetables will caramelize, creating a delicious, smoky sweetness. Once cooked, remove the vegetables from the grill and set them aside on a platter. If desired, you can roughly chop the larger pieces into more bite-sized chunks to make rolling the wrap easier.
Warm the Tortillas: This step is key to preventing your wraps from cracking or breaking when you roll them. You can warm the tortillas directly on the grill grates for about 15-20 seconds per side, just until they become soft and pliable. Alternatively, you can wrap them in a slightly damp paper towel and microwave them for 30 seconds, or heat them one by one in a dry skillet over medium heat.
Assemble the Wraps: Now for the fun part! Lay a warm tortilla flat on a clean surface. Spread a generous layer of hummus (about 1/4 cup) evenly over the surface, leaving about a 1-inch border around the edges. The hummus acts as a delicious “glue” and a barrier to prevent the wrap from getting soggy.
Layer the Fillings: On the bottom third of the tortilla (the side closest to you), create a horizontal line of your fillings. Start with a handful of fresh spinach or arugula. Top the greens with a generous portion of the grilled vegetables. If you are using feta cheese, sprinkle it over the vegetables now.
Roll the Wrap Tightly: To roll the wrap like a burrito, first, fold the left and right sides of the tortilla inward over the filling. Then, take the edge of the tortilla closest to you and pull it up and over the filling, tucking it in tightly. Continue to roll away from you until you have a secure, compact wrap. The initial tight tuck is the secret to a wrap that holds together.
Serve Immediately: Slice the wrap in half on a diagonal for a professional-looking presentation, and serve immediately while the vegetables are still warm and the tortilla is soft.

Nutrition

Serving Size: one normal portion
Calories: 550