A veggie hummus vegan wrap 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 even).
For whatever reason I’d never thought about a vegan wrap before a trip to Yosemite’s Ahwahnee Hotel many years ago. I’d enjoyed 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 without 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 (have you tried roasting broccoli yet?). I went from enjoying veggies as a side to figuring out how to make them a central 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!
What To Eat with a Vegan Wrap
This lunch is delicious and the perfect size for me most days, but if you want to make it a dinner, serve to others, or you’re just plain hungry (also me most days), a few tasty additions would be ideal.
First, this quinoa butternut squash salad is kind of my favorite thing in the world. The recipe calls for goat cheese, but you can leave it out if you prefer.
Also, good ole fashion potato chips or tortilla chips are somehow always so spot of with hummus anything.
Finally, I’d recommend roasted radishes – another surprise veggie to roast. The bitterness gives way to a natural sweetness when roasted!
More Recipes to Enjoy
- 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°.
- 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.