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Rachel White

Hummus & Roasted Veggie Wrap Recipe

A wholesome vegetarian wrap filled with roasted vegetables, creamy hummus, and crisp greens for a flavorful, satisfying meal.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup hummus
  • 4 large whole wheat tortillas
  • 2 cups fresh spinach
  • ½ cup shredded carrots

Method
 

  1. Preheat oven to 400°F and line baking sheet with parchment paper.
  2. Place zucchini, bell pepper, broccoli, and mushrooms in mixing bowl.
  3. Drizzle olive oil and sprinkle oregano, garlic powder, salt, and black pepper.
  4. Toss vegetables thoroughly until coated.
  5. Spread mixture evenly on baking sheet.
  6. Roast 20 to 25 minutes until tender and lightly browned.
  7. Warm tortillas briefly in skillet or oven for flexibility.
  8. Spread ¼ cup hummus evenly over each tortilla.
  9. Add roasted vegetables in center of each wrap.
  10. Top with fresh spinach and shredded carrots.
  11. Fold sides inward and roll tightly.
  12. Slice wraps in half and serve immediately.

Notes

Nutritional Values (Per Serving)

Calories: 410
Total Fat: 16g
Saturated Fat: 2g
Carbohydrates: 55g
Fiber: 10g
Protein: 13g
Vitamin A: 90%
Vitamin C: 85%
Iron: 15%
Folate: 25%
Magnesium: 14%

Additional Notes and Tips

  • Add crumbled feta for extra creaminess.
  • Include sliced avocado for richer texture.
  • Sprinkle chili flakes for gentle heat.
  • Store filling separately for fresher wraps.
  • Toast assembled wrap lightly for crisp exterior.