Grilled Veggie Wraps with Hummus

Vegetarian wraps filled with grilled vegetables and hummus are fast to prepare, full of flavor, and surprisingly satisfying. You won’t miss the meat.

If you haven’t cooked with eggplant much, these Grilled Veggie & Hummus Wraps are a great introduction. They’re simple, quick, and pack a lot of flavor — perfect for a weeknight dinner, a picnic, or a make-ahead lunch.

This recipe is ideal when you want something fast, filling, and vegetable-forward. Below you’ll find the ingredient list, step-by-step instructions, practical tips for grilling, and a few easy variations to customize the wraps.

Ingredients for BBQ vegetarian wraps

• 4 slices red onion
• 1 red bell pepper, quartered
• 1 eggplant, cut into 1/2-inch slices
• 2 tablespoons olive oil, divided
• 1/8 teaspoon salt, plus black pepper to taste
• 1 (8 oz) container garlic-flavored hummus
• 4 whole wheat or white tortillas
• 1/2 cup crumbled feta cheese

Step-by-step instructions for vegetarian wraps on the grill

1. Slice the onion, bell pepper, and eggplant into even pieces so they cook evenly. Brush all the vegetables lightly with about 1 tablespoon of olive oil.
2. Preheat a grill or grill pan to medium-high heat (roughly 350–400°F / 175–205°C). Place the oiled vegetables on the hot surface, sprinkle with a little salt and freshly ground black pepper, and cook until grill marks appear — about 3–5 minutes per side depending on thickness. Close the lid for a few minutes if using an outdoor grill to help cook through.
3. Remove the cooked vegetables and let them cool slightly, then chop or dice them into bite-sized pieces. If needed, toss the vegetables with the remaining tablespoon of olive oil and an extra pinch of salt to taste.
4. Warm the tortillas briefly on the grill or in a dry skillet so they’re pliable. Spread roughly 1/4 cup of hummus over each tortilla, leaving a small border around the edges. Divide the chopped vegetables evenly among the tortillas and sprinkle each with about 2 tablespoons of crumbled feta.
5. Roll each tortilla tightly and cut on the diagonal. Serve immediately, or wrap tightly for lunches on the go.

These wraps are filling enough on their own, but they also pair wonderfully with a simple green salad. We served ours with a spinach salad topped with dried cranberries and more feta, dressed lightly with a poppyseed-style dressing for contrast.

Tips, variations, and storage

• Quick tips for grilling: Keep veggie slices fairly consistent in thickness so they cook evenly. A hot grill sears quickly and locks in flavor; don’t be afraid of a few char marks.
• Make it vegetarian or add protein: These wraps are satisfying as-is, but you can add grilled halloumi, marinated tofu, or roasted chickpeas if you want extra protein.
• Flavor swaps: Swap feta for goat cheese, add fresh herbs like parsley or cilantro, or drizzle with a touch of balsamic glaze or lemon juice for brightness.
• Storing leftovers: Store any leftover grilled vegetables in an airtight container in the fridge for up to 3 days. Assembled wraps keep best when eaten the same day; if making ahead, pack hummus and vegetables separately and assemble before eating to keep tortillas from getting soggy.
• Indoor cooking: If you don’t have a grill, a heavy grill pan or cast-iron skillet works well to get those charred, caramelized edges.

This recipe is adapted from a recipe in the Cooking Light Good Mood Food cookbook. It’s an easy, flexible formula: change the vegetables, cheese, or hummus flavor to suit your tastes. Whether you prepare it for a busy weeknight or a casual gathering, these grilled veggie and hummus wraps deliver big flavor with minimal fuss.

© Rita Joy