Vegetarian Grilled Veggie and Hummus Wraps Recipe

Grilled veggie and hummus wraps are a quick, nutritious, and flavorful vegetarian meal — easy to prepare and satisfying enough that you won’t miss the meat.

If you haven’t cooked much with eggplant, these Grilled Veggie & Hummus Wraps are a great introduction. The vegetables char beautifully on the grill, the garlic hummus adds creaminess and savory depth, and a sprinkle of feta gives a salty, tangy finish. This is a simple weeknight recipe that scales well and makes for excellent leftovers.

This recipe is fast, filling, and very flexible. Prepare the vegetables on an outdoor grill, a grill pan, or under a hot broiler — whatever you have on hand. Below you’ll find ingredient details, step-by-step instructions, and practical tips for variations and storage.

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 tsp salt (plus 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

Prepare the vegetables: Trim and slice the red onion, core and quarter the red bell pepper, and slice the eggplant into 1/2-inch rounds. Brush the vegetables with about 1 tablespoon of olive oil and season lightly with salt and pepper.

Vegetables brushed with oil before grilling

Grill the vegetables: Heat an outdoor grill or a grill pan to medium-high (roughly 350–400°F / 175–200°C). Place the onion and bell pepper on the grill first and cook 3 minutes per side or until grill marks appear. Remove them, then grill the eggplant 3 minutes per side or until tender and lightly charred. Cooking times will vary with grill temperature and thickness of slices; cook to your preferred level of char and softness.

Chop and dress: Transfer the cooked vegetables to a cutting board and coarsely chop them. Toss with the remaining tablespoon of olive oil and an extra pinch of salt to taste.
Assemble the wraps: Spread about 1/4 cup of garlic hummus over each tortilla, leaving a small border around the edge. Divide the chopped vegetables evenly among the tortillas, then sprinkle approximately 2 tablespoons of crumbled feta over each. Roll up the tortillas tightly and slice diagonally in half to serve.

Assembled grilled veggie and hummus wraps

Serve: These wraps are great warm or at room temperature. They pair nicely with a simple spinach salad topped with dried cranberries, extra feta, and a poppy seed or vinaigrette dressing for a balanced meal.

Vegetarian wraps with grilled vegetables on a plate

Tips, variations, and serving ideas

Grill alternatives: If you don’t have a grill, use a grill pan or broiler. A cast-iron skillet over high heat will also give good color and flavor.
Extra vegetables: Add sliced zucchini, mushrooms, or asparagus to increase volume and variety. Adjust grilling time for thinner vegetables.
Cheese options: Substitute goat cheese or shaved Parmesan for feta if you prefer a different flavor profile.
Make it vegan: Replace the feta with toasted pine nuts, sunflower seeds, or a sprinkle of nutritional yeast to keep the savory bite while keeping the wrap vegan.
Make ahead and storage: Grilled vegetables keep well in the refrigerator for 3–4 days. Store hummus separately to keep the tortillas from getting soggy if preparing ahead. Reheat vegetables gently before assembling.
To lighten the meal: Use whole wheat or low-carb tortillas and load up on fresh greens like spinach or arugula for extra nutrients and crunch.

These wraps are an easy way to enjoy hearty, smoky vegetables with creamy hummus and tangy feta. They work wonderfully as a light dinner, picnic fare, or portable lunch. We were surprised by how filling they felt — a little char on the vegetables and good seasoning go a long way.

Note: This recipe was adapted from a Cooking Light recipe and adjusted here for simplicity and home cooking. Credit to the original source for inspiration.