Mediterranean Grilled Vegetable Wraps (Print Version)

Smoky grilled vegetables combined with creamy hummus, feta, and fresh greens in soft whole wheat tortillas.

# What You Need:

→ Vegetables

01 - 1 medium zucchini, sliced into 1/4-inch strips
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 yellow bell pepper, seeded and sliced into strips
04 - 1 small red onion, sliced into rings
05 - 1 small eggplant, sliced into 1/4-inch rounds

→ Marinade

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Wraps and Fillings

12 - 4 large whole wheat tortillas or flatbreads
13 - 1 cup hummus
14 - 3/4 cup crumbled feta cheese
15 - 1 cup fresh baby spinach leaves
16 - 1/2 cup cherry tomatoes, halved
17 - 2 tablespoons fresh parsley, chopped

# How To Make:

01 - Preheat a grill or grill pan over medium-high heat until fully heated.
02 - In a large bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper. Add the zucchini, bell peppers, onion, and eggplant. Toss all vegetables until evenly coated.
03 - Grill the vegetables in batches for 3 to 4 minutes per side until tender and lightly charred. Transfer to a serving platter.
04 - Warm the tortillas or flatbreads briefly on the grill or in a dry skillet until soft and pliable.
05 - For each wrap, spread 1/4 cup hummus onto a tortilla. Layer with grilled vegetables, spinach, cherry tomatoes, and crumbled feta. Sprinkle with fresh parsley.
06 - Roll up each wrap tightly, tucking in the sides as you go. Slice in half and serve immediately.

# Expert Advice:

01 -
  • It's faster than you'd think: Twenty minutes of prep, fifteen on the grill, and you're eating something that feels restaurant-quality.
  • The vegetables actually taste better grilled: No soggy salad here, just caramelized edges and smoky flavor that hummus and feta make even more interesting.
  • Endlessly flexible: Swap vegetables based on what's in season or what you have on hand, and it never disappoints.
02 -
  • Don't slice your vegetables too thick: I learned this the hard way—thick slices cook unevenly and stay raw in the middle while the outside burns. Thin and consistent is the move.
  • Pat the eggplant dry before marinating: Eggplant holds moisture, and if you don't dry it first, it steams instead of grills, missing out on that caramelized flavor completely.
03 -
  • Oil the grill grates, not just the vegetables: Brush your hot grill with an oiled paper towel before adding vegetables—this prevents sticking and helps you get those beautiful char marks.
  • Let grilled vegetables rest two minutes before assembling: They'll hold together better, and any excess moisture will evaporate instead of making your wraps soggy.
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