You know those meals that taste like sunshine? That’s exactly what these Mediterranean roasted vegetable wraps bring to the table. I fell in love with them during my first trip to Greece, where street vendors would stuff warm pitas with whatever vegetables they’d just pulled from their gardens. My version captures that magic with minimal effort – just toss some colorful veggies in olive oil and spices, roast until they’re caramelized and sweet, then bundle them up in a tortilla with creamy hummus. The best part? You get all those vibrant Mediterranean flavors in about the same time it takes to wait for takeout. I make these at least twice a week when I need something healthy that doesn’t skimp on satisfaction.

Why You’ll Love These Mediterranean Roasted Vegetable Wraps with Hummus

Let me tell you why these wraps became my weekly obsession:

• They’re ready in under 40 minutes – faster than waiting for delivery!
• Packed with nutrient-rich veggies that actually taste amazing
• The caramelized roasted vegetables pair perfectly with cool, creamy hummus
• Totally customizable – swap in your favorite veggies or add feta for extra zing
• Equally delicious warm or cold, making them perfect for meal prep

Honestly, I’ve converted so many veggie-skeptics with these wraps – they’re that good!

Ingredients for Mediterranean Roasted Vegetable Wraps with Hummus

Gathering these simple ingredients is the first step to wrap heaven. Here’s what you’ll need to make magic happen:

• 1 large red bell pepper, sliced into thin strips (trust me, thinner slices wrap better)
• 1 medium zucchini, sliced into half-moons about 1/4-inch thick
• 1 medium eggplant, diced into 1-inch cubes (no need to peel!)
• 1 red onion, sliced into thin wedges – they get so sweet when roasted
• 2 tbsp olive oil – use the good stuff here, it makes a difference
• 1 tsp dried oregano (or 1 tbsp fresh if you’ve got it)
• 1/2 tsp salt and 1/4 tsp black pepper – adjust to taste
• 4 large whole wheat tortillas (or your favorite wrap)
• 1 cup hummus – I’m partial to roasted garlic flavor
• 1/2 cup crumbled feta cheese (optional but highly recommended for that salty kick)
• 1/4 cup fresh parsley, chopped – makes everything look and taste fresher

How to Make Mediterranean Roasted Vegetable Wraps with Hummus

Now for the fun part – let’s transform these simple ingredients into something spectacular! I’ve made this recipe dozens of times, and these steps guarantee perfect results every time.

Step 1: Roast the Vegetables

Crank your oven to 400°F (200°C) – this high heat is key for getting those beautiful caramelized edges. While it heats, toss your prepped veggies with olive oil, oregano, salt, and pepper on a large baking sheet. Spread them in a single layer (crowded veggies steam instead of roast!) and pop them in the oven for 25 minutes. You’ll know they’re ready when the eggplant is tender and the onions start curling at the edges.

Step 2: Warm the Tortillas

About 5 minutes before your veggies are done, warm those tortillas! I prefer the stovetop method – just 30 seconds per side in a dry skillet gives them the perfect pliable texture. If you’re in a hurry, 15 seconds in the microwave wrapped in a damp paper towel works too.

Step 3: Assemble the Wraps

Here’s where the magic happens! Spread a generous layer of hummus over each tortilla, leaving about an inch border. Pile on the roasted veggies (try to distribute them evenly), then sprinkle with feta and parsley if using. Now the pro tip: fold in the sides first, then roll tightly from the bottom up – this keeps all those delicious fillings from escaping. Slice in half if you’re feeling fancy, and dig in while everything’s still warm!

Tips for Perfect Mediterranean Roasted Vegetable Wraps with Hummus

After making these wraps more times than I can count, here are my foolproof secrets:

• Cut veggies evenly – uniform sizes mean everything roasts at the same rate (no burnt onions alongside raw zucchini!)
• Pat veggies dry before roasting – excess water prevents that beautiful caramelization
• Don’t overstuff! About 3/4 cup filling per wrap keeps it rollable without bursting
• Double-layer the hummus – a thin base layer plus a drizzle on top seals in moisture without making tortillas soggy
• Let roasted veggies cool slightly – piping hot fillings turn wraps into steam pockets

Follow these, and you’ll get restaurant-quality wraps right at home!

Ingredient Substitutions & Variations

The beauty of these wraps is how easily you can make them your own! Out of hummus? Blend up some tahini with lemon juice and garlic for a quick sauce. For gluten-free friends, corn tortillas work beautifully (just warm them extra well so they don’t crack). No eggplant? Try sweet potatoes! I’ve even used chickpeas instead of feta when I wanted extra protein. The key is keeping that balance of creamy, crunchy, and fresh – everything else is up for grabs!

Serving Suggestions for Mediterranean Roasted Vegetable Wraps with Hummus

These wraps shine all on their own, but oh, how they sparkle with the right sides! My go-to is a simple Greek salad – those crisp cucumbers and briny olives play perfectly with the roasted veggies. A squeeze of lemon over everything brightens it up beautifully. For hot days, I love pairing them with chilled mint lemonade – the cool tang cuts through the rich hummus so well. And if you’re feeling fancy? Add some warmed olives and a dollop of tzatziki for dipping. Trust me, your taste buds will throw a party!

Storage & Reheating Instructions

These wraps keep beautifully in the fridge for up to 2 days – just wrap them tightly in foil or store in an airtight container. To reheat, pop them in a 350°F oven for 10 minutes to crisp up the tortilla. I don’t recommend microwaving unless you like soggy wraps – learned that one the hard way! The roasted veggies also freeze great for up to a month – just thaw and rewarm before wrapping.

Nutritional Information

One wrap packs about 320 calories with 8g of fiber and 10g of protein – pretty great for such a satisfying meal! Remember, these are estimates that’ll vary slightly based on your specific ingredients and brands used.

Frequently Asked Questions

Can I make these wraps ahead of time?
Absolutely! You can roast the veggies up to 3 days in advance – just store them separately from the tortillas and hummus. Assemble right before eating to prevent sogginess. The flavors actually get better as they mingle!

What’s the best hummus flavor for these wraps?
My personal favorite is roasted garlic – it adds incredible depth without overpowering the veggies. But lemon or roasted red pepper hummus work wonderfully too. Really, any flavor you love will shine here!

How do I keep my wraps from getting soggy?
Two tricks: let your roasted veggies cool slightly before assembling, and don’t overdo the hummus. A thin, even layer acts like a moisture barrier. Wrapping them in parchment paper helps too – keeps everything crisp until you’re ready to eat!

Can I use different vegetables?
Of course! This recipe is super flexible. Try adding mushrooms, sweet potatoes, or even cauliflower. Just remember to cut everything roughly the same size so they cook evenly. My rule? If it roasts well, it’ll wrap well!

40-Minute Mediterranean Roasted Vegetable Wraps That Wow

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• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 4 wraps 1x
• Diet: Vegetarian

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Description

A fresh and healthy Mediterranean-inspired wrap packed with roasted vegetables and creamy hummus. Perfect for a quick lunch or light dinner.

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Ingredients

Scale 1x2x3x

• 1 large red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large whole wheat tortillas
• 1 cup hummus
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped

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Instructions

1. Preheat oven to 400°F (200°C).
2. Toss bell pepper, zucchini, eggplant, and red onion with olive oil, oregano, salt, and black pepper.
3. Spread vegetables on a baking sheet and roast for 25 minutes.
4. Warm tortillas according to package instructions.
5. Spread hummus evenly on each tortilla.
6. Divide roasted vegetables among tortillas.
7. Sprinkle with feta cheese and parsley if using.
8. Roll up tortillas tightly and serve.

Notes

• Store leftovers in an airtight container for up to 2 days.
• Use gluten-free tortillas for a gluten-free version.
• Substitute tahini sauce for hummus if preferred.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 wrap
• Calories: 320
• Sugar: 6g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 5mg

Keywords: Mediterranean, roasted vegetables, hummus, wrap, vegetarian, healthy