A hummus wrap with roasted veggies seems too easy and so unassuming, but every time I make it for lunch, it hits the spot and I want it again and again the next day.
For whatever reason I’d never thought about a hummus wrap before a trip to Yosemite’s Ahwahnee Hotel many years ago. I’d enjoy hummus toast oodles of times but the thought of switching the bread for a tortilla was beyond my lunchtime imagination apparently.
So there in the grand dining room, I ordered their vegetarian lunch offering with cheese and with a side of french fries. It was the tastiest darn thing… and it’s still one of my favorite make-ahead and last minute lunch ideas.
I’m such a fan roasting vegetables. The flavors are so much better than steamed or even sauteed in my opinion. I went from enjoying veggies as a side to figuring out how to make them part of my main dishes.
So don’t think of the veggies in this hummus wrap as an add-on – they’re part of the main deal!
I love roasting whatever veggies we have on hand to enjoy for this lunch, but you can absolutely use leftover roasted veggies too (perhaps from roasted vegetable pasta). I won’t tell anyone!
Veggie Hummus Wrap
My recipe here calls for roasted portabella mushrooms, red bell peppers and onions. It’s my FAVORITE combination, but it also easy because I often have these ingredients in my kitchen.
You can absolutely swap out (or add in) roasted squash (zucchini in the summer butternut squash in fall/winter), leeks, heck even roasted broccoli or cauliflower would probably be good. You’ll just want to chop these more finely.
You don’t need much of any one thing either. Just warm the tortilla, spread your hummus, and add in those veggies. It’s an ideal meal to enjoy in mere minutes or to make ahead!
More Recipes to Enjoy
HUMMUS WRAP w. ROASTED VEGGIES
This hummus wrap is make-ahead lunch that's healthy and delicious. The veggies can be swapped for whatever you have on hand. It comes together quickly and always satisfies!
- 1 portabella mushroom sliced
- ½ medium onion sliced
- ½ red bell pepper sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning OR ½ teaspoon each dried oregano and basil/parsley
- 2 Whole Wheat tortillas
- ¼ cup hummus
Preheat oven to 400 degrees.
Spread sliced vegetables on pan in even layer. Drizzle with olive oil, salt, pepper, and seasonings. Bake 15-20 minutes until tender.
Divide hummus between tortillas, leaving 1-inch border all the way around each. Lay vegetables in single row on each tortilla. Carefully fold each side 1-2 inches. Roll tortilla into wrap.
Can be enjoyed hot or cold. Vegetables can be roasted ahead of time. Store in airtight container until ready to eat.