Description
These Grilled Veggie Wraps are a vibrant and healthy meal option perfect for any time of day. Packed with a colorful medley of grilled bell peppers, zucchini, red onions, and mushrooms, layered with fresh spinach or arugula, creamy avocado, and your choice of hummus or Greek yogurt, they offer a delicious and satisfying wrap that is easy to prepare. The veggies are seasoned with a blend of garlic, balsamic vinegar, cumin, and paprika to add depth and sweetness, all wrapped in warm whole wheat or flour tortillas.
Ingredients
Units
Scale
Tortillas
- 4 large whole wheat or flour tortillas
Vegetables
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large zucchini, cut into thin rounds
- 1 medium red onion, sliced into rings
- 1 cup button or cremini mushrooms, sliced
- 2 cups fresh spinach or arugula leaves
- 1 ripe avocado, sliced
Seasoning and Dressing
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt, to taste
- Pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
Spreads and Cheese (optional)
- Hummus (optional for vegans) or Greek yogurt (optional for vegetarians), for spreading
- 1 cup crumbled feta or goat cheese (optional, for vegetarians)
Instructions
- Preheat and Prepare the Grill: Start by preheating your grill to medium-high heat. Meanwhile, prepare your vegetables by slicing the bell peppers, zucchini, red onion, and mushrooms evenly to ensure uniform cooking and ease of assembly.
- Season the Veggies: In a large bowl, combine the sliced vegetables with olive oil, minced garlic, balsamic vinegar, salt, pepper, cumin, and paprika. Toss thoroughly so every piece is well-coated to enhance the flavor.
- Grill the Vegetables: Place the seasoned vegetables directly on the hot grill grates. Grill each side for about 4 to 5 minutes until they have char marks and become tender yet retain some bite. Turn them carefully during grilling to avoid burning.
- Prepare the Tortillas: While the vegetables are grilling, warm the tortillas by placing them on the grill for about 30 seconds per side or by heating them in a dry skillet over medium heat. Warming makes them flexible and easier to wrap.
- Assemble the Wraps: Lay a warmed tortilla flat and spread a generous layer of hummus or Greek yogurt. If using cheese, sprinkle it on now. Add a handful of fresh spinach or arugula, then arrange the grilled vegetables on top, followed by slices of creamy avocado for richness.
- Wrap It Up: Fold in the sides of the tortilla and roll it tightly from the bottom to enclose all fillings. Slice the wraps in half for easier handling and serving, or wrap them in foil if packing for lunch or travel.
Notes
- Ensure vegetables are sliced evenly for uniform grilling.
- Adjust seasoning to taste, adding more salt or spices if desired.
- Choose whole wheat tortillas for added fiber and nutrients.
- Omit cheese and use hummus for a vegan-friendly version.
- Warm tortillas properly to prevent cracking when rolling.
- Wraps can be made ahead and warmed before serving if preferred.
Nutrition
- Serving Size: 1 wrap
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 10 mg
