I’m sharing a quick, easy, and healthy Grilled Veggie Wrap recipe packed with fresh, nutritious ingredients that’s ideal for meal prep, busy weeknights, or Veggie Loaded Lunch Ideas and includes a simple twist you’ll want to try.

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I stumbled onto these Easy Grilled Veggie Wraps and keep coming back, they’re quick, bright and actually feel like a treat not a chore. I love piling grilled vegetables into soft flour tortillas, adding a few slices of avocado for creaminess, and folding it up to go.

They travel well, they hold up for days, and honestly I sometimes make a big batch for Veggies Prep For The Week even when I dont have time. If you want something that’ll trick your brain into thinking it’s indulgent but still healthy, these wraps are perfect for Veggie Loaded Lunch Ideas or a no fuss dinner.

Ingredients

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Mild, watery veggie, adds fiber and bulk, low calories, stays tender when grilled.
Sweet, crunchy, packed with vitamin C and color, brightens each bite.
Umami rich, meaty texture, B vitamins and minerals, soak up grill flavor.
Creamy, full of monounsaturated fats, makes wraps rich and satisfying.
Hummus gives protein and fiber, feta adds tangy, salty, savory punch.
Helps veggies caramelize, adds healthy fats and flavor without heaviness.
Leafy greens add iron, folate and crunch, keeps wraps fresh.
Sweet and tart, source of lycopene and juicy pops in every bite.
Lemon brightens with acidity, balsamic adds sweet tang, balances richness.
Fresh herbs give brightness, aroma and subtle herbal vitamins.

Ingredient Quantities

4 large flour tortillas (10 inch)

2 medium zucchini, sliced

1 large red bell pepper, seeded and sliced

1 large yellow bell pepper, seeded and sliced

1 small red onion, thinly sliced

8 oz cremini or portobello mushrooms, sliced

1 cup cherry tomatoes, halved

2 tbsp extra virgin olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp ground cumin (optional)

1 tsp kosher salt

1/2 tsp black pepper

1 avocado, sliced

1/2 cup hummus (or 1/2 cup crumbled feta if you want cheese)

2 tbsp lemon juice

1 cup baby spinach or mixed greens

2 tbsp chopped fresh cilantro or parsley

1 tbsp balsamic glaze or vinegar (optional)

How to Make this

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1. Preheat a grill or grill pan to medium high heat, you want it hot enough to get good char but not burn the veg.

2. Prep everything: slice 2 zucchini, seed and slice the red and yellow bell peppers, thinly slice the red onion, slice 8 oz mushrooms, halve 1 cup cherry tomatoes, slice 1 avocado, chop 2 tbsp cilantro or parsley and measure out 2 tbsp olive oil, smoked paprika, garlic powder, cumin if using, 1 tsp kosher salt and 1/2 tsp black pepper, 1/2 cup hummus or 1/2 cup crumbled feta, 2 tbsp lemon juice and the tortillas.

3. In a big bowl whisk together 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp cumin if you want it, 1 tsp kosher salt and 1/2 tsp black pepper. Toss zucchini, bell peppers, red onion and mushrooms in the mixture until evenly coated. Dont add the cherry tomatoes yet.

4. Grill the veg in batches so you dont overcrowd the pan: cook zucchini and peppers 3 to 5 minutes per side until charred and tender, mushrooms 4 to 6 minutes until browned and their juices reduce, onions until softened. Add the cherry tomatoes in the last 1 to 2 minutes just to blister them. Tip: press mushrooms flat with a spatula so they brown, and keep the grill hot enough for color but move things around if they start to blacken.

5. While veg cooks warm the 4 tortillas 20 to 30 seconds per side on the grill just until pliable and lightly toasted, then wrap them in a clean towel to stay soft.

6. Assemble each wrap: spread about 2 tbsp hummus or sprinkle 2 tbsp crumbled feta over the center of a warm tortilla, add a handful (about 1/4 cup) baby spinach or mixed greens, pile on the grilled zucchini, peppers, mushrooms, onions and a few blistered cherry tomato halves.

7. Top with sliced avocado, a squeeze of the 2 tbsp lemon juice, the chopped cilantro or parsley and if you like 1 tbsp balsamic glaze or a splash of balsamic vinegar. Taste and add a pinch more salt or pepper if needed.

8. Fold the sides in and roll tightly from one end to the other, tuck the ends in as you roll. Slice each wrap in half on the diagonal and serve right away.

9. Leftovers: wrap tightly in foil or plastic and refrigerate up to 2 days, reheat in a 350 F oven or on a grill for a few minutes to warm through, or eat cold for a quick packed lunch.

10. Quick hacks: if you want extra creaminess mash the avocado into a spread with a little lemon juice, use feta instead of hummus for tang, dont overfill the tortillas or theyll burst, and if veggies seem dry drizzle a little extra olive oil or a touch more balsamic.

Equipment Needed

1. Grill or heavy grill pan (get it hot for good char)
2. Large mixing bowl (to toss veg in the oil + spice mix)
3. Whisk or fork (to mix the dressing)
4. Chef’s knife and cutting board (slice zucchini, peppers, onion, tomatoes, avocado)
5. Tongs and a sturdy flat spatula (flip veggies and press mushrooms so they brown)
6. Measuring spoons (for paprika, garlic powder, cumin, salt, pepper)
7. Clean kitchen towel (wrap warm tortillas so they stay soft)
8. Aluminum foil or airtight container (store leftovers or wrap for reheating)

FAQ

Q: Can I make these without an outdoor grill? A: Yes, use a hot grill pan or a broiler. Grill pan on medium high for 3 to 5 minutes per side until char marks appear, or broil on high for 6 to 10 minutes turning once. Keep an eye on them so they dont burn.

Q: How do I stop the wraps getting soggy? A: Let grilled veggies cool a few minutes, pat tomatoes dry, spread hummus or feta first as a moisture barrier, and dont overfill. Assemble just before eating for best results.

Q: Can I prep ahead and store them? A: Totally — grill the veggies and store in an airtight container for 3 to 4 days. Keep tortillas, avocado, and greens separate, then assemble when ready. Avocado browns fast so slice and toss in lemon juice or add right before you eat.

Q: What if I want protein or a different cheese? A: Add grilled tofu, chickpeas, or sliced chicken for protein. If not vegan, swap hummus for crumbled feta or add both for creaminess. Everything mixes well, so pick what you like.

Q: How long should each veggie be grilled? A: Zucchini and mushrooms about 3 to 5 minutes per side, bell peppers 4 to 6 minutes until softened and charred, onions 3 to 5 minutes. Times vary by thickness, so cut veggies evenly for the best result.

Q: Any tips to keep the wrap together? A: Warm tortillas in a dry skillet or microwave for 10 seconds, place fillings off center, fold sides in then roll tight. Wrap in foil or parchment to hold them, and if needed use a toothpick to secure one end.

Easy Grilled Veggie Wraps: A Healthy & Flavorful Meal! Recipe Substitutions and Variations

Tortillas (4 large flour tortillas): swap for whole wheat or spinach wraps, large lavash, corn tortillas if you dont mind smaller rounds, or use big butter lettuce leaves for a low carb option.
2 medium zucchini, sliced: use yellow summer squash, thin eggplant slices, or asparagus spears instead — they all grill well and give similar texture.
8 oz cremini or portobello mushrooms, sliced: substitute white button or shiitake mushrooms, or go plant-protein with firm tofu or tempeh for a meaty bite.
1/2 cup hummus (or 1/2 cup crumbled feta): swap hummus for mashed avocado, creamy tzatziki or plain Greek yogurt with lemon, or try pesto or soft goat cheese if you want different flavor.

Pro Tips

1. Cook veggies in batches on a very hot grate so they get good color, but move pieces around if edges start to burn, otherwise they steam and go mushy.
2. Give mushrooms special treatment: press them flat on the grill and wait until their juices mostly evaporate before you flip, and salt them near the end so they don’t release extra water.
3. Keep tortillas from getting soggy by spreading hummus or mashed avocado on them first, then add a layer of greens as a moisture barrier, and wrap the warmed tortillas in a towel until assembly.
4. Toss avocado slices in a little lemon juice or mash them into a lemony spread right before using, that way they stay bright and add that creamy texture without turning brown.
5. If you want make ahead convenience, grill or roast all the veg, cool completely and store separately from the tortillas and avocado, then assemble just before eating and finish with the balsamic glaze for a fresh pop.

Easy Grilled Veggie Wraps: A Healthy & Flavorful Meal! Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

Servings

servings

Calories

431

kcal

Equipment: 1. Grill or heavy grill pan (get it hot for good char)
2. Large mixing bowl (to toss veg in the oil + spice mix)
3. Whisk or fork (to mix the dressing)
4. Chef’s knife and cutting board (slice zucchini, peppers, onion, tomatoes, avocado)
5. Tongs and a sturdy flat spatula (flip veggies and press mushrooms so they brown)
6. Measuring spoons (for paprika, garlic powder, cumin, salt, pepper)
7. Clean kitchen towel (wrap warm tortillas so they stay soft)
8. Aluminum foil or airtight container (store leftovers or wrap for reheating)

Ingredients

4 large flour tortillas (10 inch)
2 medium zucchini, sliced
1 large red bell pepper, seeded and sliced
1 large yellow bell pepper, seeded and sliced
1 small red onion, thinly sliced
8 oz cremini or portobello mushrooms, sliced
1 cup cherry tomatoes, halved
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp ground cumin (optional)
1 tsp kosher salt
1/2 tsp black pepper
1 avocado, sliced
1/2 cup hummus (or 1/2 cup crumbled feta if you want cheese)
2 tbsp lemon juice
1 cup baby spinach or mixed greens
2 tbsp chopped fresh cilantro or parsley
1 tbsp balsamic glaze or vinegar (optional)

Directions

Preheat a grill or grill pan to medium high heat, you want it hot enough to get good char but not burn the veg.
Prep everything: slice 2 zucchini, seed and slice the red and yellow bell peppers, thinly slice the red onion, slice 8 oz mushrooms, halve 1 cup cherry tomatoes, slice 1 avocado, chop 2 tbsp cilantro or parsley and measure out 2 tbsp olive oil, smoked paprika, garlic powder, cumin if using, 1 tsp kosher salt and 1/2 tsp black pepper, 1/2 cup hummus or 1/2 cup crumbled feta, 2 tbsp lemon juice and the tortillas.
In a big bowl whisk together 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp cumin if you want it, 1 tsp kosher salt and 1/2 tsp black pepper. Toss zucchini, bell peppers, red onion and mushrooms in the mixture until evenly coated. Dont add the cherry tomatoes yet.
Grill the veg in batches so you dont overcrowd the pan: cook zucchini and peppers 3 to 5 minutes per side until charred and tender, mushrooms 4 to 6 minutes until browned and their juices reduce, onions until softened. Add the cherry tomatoes in the last 1 to 2 minutes just to blister them. Tip: press mushrooms flat with a spatula so they brown, and keep the grill hot enough for color but move things around if they start to blacken.
While veg cooks warm the 4 tortillas 20 to 30 seconds per side on the grill just until pliable and lightly toasted, then wrap them in a clean towel to stay soft.
Assemble each wrap: spread about 2 tbsp hummus or sprinkle 2 tbsp crumbled feta over the center of a warm tortilla, add a handful (about 1/4 cup) baby spinach or mixed greens, pile on the grilled zucchini, peppers, mushrooms, onions and a few blistered cherry tomato halves.
Top with sliced avocado, a squeeze of the 2 tbsp lemon juice, the chopped cilantro or parsley and if you like 1 tbsp balsamic glaze or a splash of balsamic vinegar. Taste and add a pinch more salt or pepper if needed.
Fold the sides in and roll tightly from one end to the other, tuck the ends in as you roll. Slice each wrap in half on the diagonal and serve right away.
Leftovers: wrap tightly in foil or plastic and refrigerate up to 2 days, reheat in a 350 F oven or on a grill for a few minutes to warm through, or eat cold for a quick packed lunch.
Quick hacks: if you want extra creaminess mash the avocado into a spread with a little lemon juice, use feta instead of hummus for tang, dont overfill the tortillas or theyll burst, and if veggies seem dry drizzle a little extra olive oil or a touch more balsamic.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.