Mediterranean Wrap with Hummus and Roasted Vegetables

 

 

🥙✨ A nourishing and flavorful plant-based wrap inspired by the sunny Mediterranean coast.

Ingredients

🌱 Makes 2 wraps

For the roasted vegetables:

• 1 small zucchini, sliced

• 1 small eggplant, diced

• 1 red bell pepper, sliced

• ½ red onion, sliced

• 1½ tbsp olive oil

• ½ tsp sea salt

• ¼ tsp ground black pepper

• ½ tsp dried oregano

For the wrap:

• 2 large whole grain or spinach tortillas

• ½ cup hummus (store-bought or homemade)

• A handful of fresh baby spinach

• ¼ cup sliced Kalamata olives (optional)

• 1 tbsp chopped fresh parsley

• Lemon wedges for serving

Instructions

🍋 Total time: 30–35 minutes

1. Roast the veggies:
   Preheat oven to 400°F (200°C). Toss zucchini, eggplant, bell pepper, and onion with olive oil, salt, pepper, and oregano. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.

2. Assemble the wrap:
   Warm the tortillas slightly. Spread a generous layer of hummus on each. Add a layer of spinach, roasted veggies, olives (if using), and sprinkle with parsley.

3. Roll & serve:
   Gently roll up the wraps. Slice in half and serve with lemon wedges. Enjoy warm or at room temperature.

🛒 Prep Tip

Cut the eggplant into small cubes for faster roasting. Leftover roasted veggies make a great topping for quinoa bowls or salads!

🧡 Perfect Pairing

Pair this wrap with a glass of cucumber-mint infused water or a side of quinoa tabbouleh for a refreshing, complete meal.

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