On our trip to the eastern Sierras a few weeks ago, we took a drive into Yosemite Valley and ate lunch at the Ahwahnee Hotel. This is part of our yearly tradition and none of us can imagine our vacation without it. We sit in the grand dining room and enjoy the beauty of the national park out the vaulted windows before taking a short hike and usually a swim in the river. The food is great and the ambiance is to die for. This summer I ordered a hummus and roasted veggie wrap. I asked them to leave off the cheese (which was probably delicious) and I substituted french fries for whatever side they were offering. I have my priorities and french fries are at the tippy top!
The wrap was so straightforward and simple. And yet the flavors were so delicious that I had to recreate it at home. It’s super easy to throw together and makes a great make-ahead meal. This roasted veggie wrap is perfect if you’re looking for a make-ahead vegan lunch recipe that would travel well and keep. Of course next time I might sub in my homemade sweet potato hummus! See more of my vegan recipes here.
Roasted Veggie Wrap
I’m such a fan roasting vegetables. The flavors are so much better than steamed or even sauteed in my opinion. When I discovered roasting a few years ago, it was life-changing. I went from enjoying veggies as a side to figuring out how to make them part of my main dishes.
This roasted veggie wrap is just such a creation and it’s a great way to use up any leftover roasted veggies too. 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!
HUMMUS + ROASTED VEGGIE WRAP
This make-ahead lunch is healthy and delicious, but it has sentimental meaning for me. I first had a wrap like this at the Ahwahnee Hotel in Yosemite Valley. I remember sitting there with my mom and husband, enjoying every bite and taking in the memory.
- 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.