Roasted Veggie Wrap
Charred vegetables, whipped hummus and crunchy greens rolled into a wrap that does not go soggy.
Most veggie wraps fail for one reason: wet filling against soft bread. Roasting the vegetables until the moisture is gone and laying down a hummus barrier fixes it. This one survives a few hours in a bag and still eats well.
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How to make Roasted Veggie Wrap
Ingredients
Quantities scale automatically. Cooking times stay the same.
Roasted vegetables
Assembly
Equipment
- Sheet pan
- Griddle pan or dry skillet
Method
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1
Roast hard
Heat the oven to 220C / 425F. Toss all the vegetables with the oil, oregano and salt, spread across two sheet pans, and roast 22-25 minutes until the edges are properly charred, not merely soft.
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2
Cool them down
Let the vegetables cool to room temperature on the pan. Warm vegetables steam inside a wrap and soften the bread within minutes.
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3
Warm the tortillas
Heat each tortilla for 20 seconds a side in a dry pan. A warm tortilla folds without cracking; a cold one splits along the seam.
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4
Lay the barrier
Spread a quarter of the hummus across the middle third of each tortilla, going right to the edges of that band. The hummus keeps moisture off the bread.
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5
Fill and roll
Layer the greens, roasted vegetables, sun-dried tomatoes and feta on top of the hummus. Fold in the two sides, then roll tightly away from you, keeping pressure on the filling.
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6
Seal and cut
Toast the rolled wrap seam-side down in a dry pan for 90 seconds to seal it, then cut on a sharp diagonal.
Cook’s tips
- Cool the vegetables completely. This single step is the difference between a crisp wrap and a limp one.
- Hummus goes down first, always. It is a waterproof layer as much as a flavour.
- Roll tightly. A loose wrap falls apart at the second bite.
Variations
- Add falafel or crispy chickpeas for a more substantial lunch.
- Swap hummus for a herby white bean spread or baba ganoush.
- Use collard leaves or large lettuce instead of tortillas for a low-carb version.
Storage and make-ahead
Wrapped tightly in foil, these keep well for a day. Roast a double batch of vegetables and keep them in the fridge for 4 days, assembling fresh each morning.
Nutrition per serving
| Calories | 446 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 56 g |
| Fat | 19 g |
| Fibre | 11 g |
| Sugar | 9 g |
| Sodium | 700 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
