Grilled Veggie Hummus Wraps

Name: Grilled Veggie Hummus Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 wraps
Ingredients: 4 large whole wheat tortillas; 1 medium zucchini, sliced; 1 bell pepper, sliced; 1 cup cherry tomatoes, halved; 1 small red onion, sliced; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup hummus (I like Tribe brand)

Highlighted under: Light & Fresh

Bright colors, smoky aromas, and that creamy hummus peeking out all make for a truly satisfying wrap. The veggies get a nice char from grilling, giving them a little extra depth. Honestly, this is something my friends rave about every time I make it, and it feels great to serve something both tasty and packed with nutrients.

Created by

The Simplecooktips Team

Last updated on 2026-05-20T22:34:18.689Z

When I first tried these Grilled Veggie Hummus Wraps, it was a sunny Saturday afternoon, and I was craving something light yet filling. I pulled a bunch of veggies from the fridge, tossed them on the grill, and slathered on some homemade hummus. That combination of smoky veggies and creamy dip was an instant favorite.

My partner was shocked at how satisfying a veggie wrap could be. I could hardly keep him from snagging a bite before I had them all assembled, but honestly, isn’t that the best kind of compliment? Plus, if you’re ever short on time, just prep the veggies in advance, and it turns into a quick grab-and-go meal.

The Best Part

Grilling adds a smoky taste that's hard to resist
Easily customizable with whatever veggies you have on hand
The hummus ties everything together in a delicious way

Choosing Your Ingredients

When it comes to the veggies, you really can't go wrong. I usually stick with zucchini, bell peppers, cherry tomatoes, and red onions, but if you have asparagus, mushrooms, or even corn on hand, feel free to use them. The key is to slice them so they're similar in size, about half an inch thick, so they'll cook evenly on the grill.

Also, if you're not a fan of whole wheat tortillas, any type will do! A spinach wrap adds a nice pop of color, and a plain flour tortilla works just as well. And if you’re in a hurry, don’t stress if your hummus isn’t homemade. A store-bought brand you love can save you time.

A Quick Note on Grilled Veggie Hummus Wraps

Grilling really brings out the sweetness in the veggies, so don’t rush this step. Make sure your grill is hot enough before you toss them on; a quick tip is to sprinkle a drop of water on the surface—if it sizzles and evaporates quickly, you’re good to go. I usually give the veggies about 2-3 minutes per side for those nice char marks, but keep an eye on them.

And about that hummus, I like to use the Tribe brand because it's creamy without being too thick, but truly any kind you enjoy will work. Some prefer a spicier or roasted variety, so don’t hesitate to experiment. The hummus not only adds creaminess but also helps keep everything together when you're munching away.

When wrapping these up, remember it doesn’t have to be picture-perfect. If a bit of veggies poke out, it just adds character! The most important part is to make sure the ends are sealed, so no filling escapes while you're taking big bites.

Ingredients

For the Wraps

4 large whole wheat tortillas
1 medium zucchini, sliced
1 bell pepper, sliced
1 cup cherry tomatoes, halved
1 small red onion, sliced
2 tablespoons olive oil
Salt and pepper, to taste
1 cup hummus (I like Tribe brand)

Instructions

Prep the Veggies

Start by slicing the zucchini, bell pepper, and red onion. Halve the cherry tomatoes too. Toss them all with olive oil, salt, and pepper in a bowl until they're nicely coated.

Grill the Veggies

Heat up your grill pan or outdoor grill. Cook the veggies for about 8 minutes, turning occasionally so they cook evenly and get those beautiful grill marks. You’ll know they're done when they’re tender but still bright in color.

Assemble the Wraps

Spread a generous layer of hummus over each tortilla. Pile on the grilled veggies, making sure to leave some space at the edges for easy wrapping later. Honestly, it’s super fun to mix and match your favorite veggies here.

Wrap it Up

Fold in the sides of the tortilla, then roll it from the bottom up to form a nice wrap. Be gentle but firm here, or you’ll end up with a veggie explosion!

Serve

Cut the wraps in half and serve them immediately. They’re great warm, but I’ve also enjoyed them cold for lunch the next day.

Pro Tips

Feel free to add avocado or feta cheese for extra creaminess
You can grill the tortillas briefly on the grill for added texture
Make extra hummus to serve on the side for dipping

Scaling Grilled Veggie Hummus Wraps for a Crowd

If you plan to serve these wraps for a gathering, it helps to grill the veggies in batches. You can keep the first batch warm in the oven at a low temp while the others are cooking, just make sure to cover them with foil. It’s not fancy, but it works!

For larger quantities, I often multiply the veggie amounts by two or three, and I try to have a couple of hummus options on hand. I sometimes set up a little wrap station so everyone can build their own—with different sauces or toppings like feta cheese or fresh herbs if you’re feeling ambitious. It makes it interactive and fun!

Questions About Recipes

→ Can I use other veggies?

Absolutely, whatever you have on hand works! Broccoli or asparagus would be great too.

→ How can I make this vegan?

The recipe is already vegan if you use plant-based hummus, so you’re set!

→ Can I make the hummus from scratch?

For sure! Homemade hummus actually tastes amazing, just blend chickpeas, tahini, olive oil, and garlic until smooth.

→ What if I don’t have a grill?

You can roast the veggies in the oven at 400°F for about 20 minutes instead.

→ How long do leftovers last?

They should be good in the fridge for about 2-3 days, but I usually finish them sooner than that!