Vegetarian wraps with grilled veggies and hummus are quick and easy to make, and full of flavor and nutrition. You won’t miss the meat!
Have you ever bought eggplant? I sure hadn’t…until we tried these Grilled Veggie & Hummus Wraps the other day. It turns out it’s delicious and so, so easy to prepare!
If you’re looking for a super simple, fast, & filling recipe, this is it! Here’s how to make them:
Ingredients for BBQ vegetarian wraps:
- 4 slices red onions
- 1 red bell pepper, quartered
- 1 eggplant, cut into 1/2 inch slices
- 2 tablespoons olive oil
- 1/8 tsp. salt
- 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 veggies and brush them all over with olive oil.
(Don’t let the eggplant scare you. It’s like a giant purple cucumber. Just slice it up!)
2. Place the oiled vegetables on an outdoor (or indoor) grill that is medium-hot (350-400 degrees). Sprinkle with salt and pepper. Cook for 3-5 minutes with the lid closed, then flip them over. Keep cooking until they reach the softness and char you like.
3. Once the veggies are cooked, remove them from the grill and dice them. Spread a layer of hummus on a wrap, add the veggies, and sprinkle with feta cheese.
We secretly thought we’d miss some meat in the mix, but these were surprisingly filling!
Served with a simple spinach salad with poppyseed dressing, dried cranberries, and feta, it made a perfectly simple and delicious dinner.
*Note: Since I don’t dream up recipes like this on my own, this one is adapted from the recipe in the Cooking Light Good Mood Food book, and it’s also found online here.
Grilled Veggie & Hummus Wraps
Ingredients
Method
- Heat a large grill pan over medium-high heat. Brush the onion, bell pepper, and eggplant with 1 tablespoon oil. Add the onion and bell pepper to the grill and cook 3 minutes per side, or until grill marks appear. Remove from the pan. Add the eggplant and cook 3 minutes per side, or until grill marks appear. Remove from the pan and coarsely chop the vegetables. Combine the vegetables, 1 tablespoon oil, and salt, and toss to combine. Spread 1/4 cup hummus over each tortilla, leaving a 1/2 inch border around the edges. Divide the vegetables evenly among the tortillas and top each serving with 2 tablespoons cheese. Roll up the wraps and cut them diagonally in half. (Serves 4)
