Easy Grilled Veggie Wraps: A Healthy & Flavorful Meal!
Step 1: Preheat and Prepare the Grill
First things first, you’ll need to preheat your grill to medium-high. While that’s heating up, start prepping your veggies. I find that slicing everything evenly not only helps them cook uniformly but also makes assembling the wraps much easier later on.
Step 2: Season the Veggies
In a large bowl, toss the sliced bell peppers, zucchini, onions, and mushrooms with olive oil, minced garlic, balsamic vinegar, salt, pepper, cumin, and paprika. The combination of these spices with the balsamic gives the veggies a deep, earthy flavor with a hint of sweetness. Make sure every piece is well-coated.
Step 3: Grill the Vegetables
Once the grill is hot, lay the veggies directly on the grates. Grill each side for about 4–5 minutes until they develop those beautiful char marks and become tender. I like to keep an eye on them and give them a turn now and then to ensure they don’t burn. You’ll know they’re ready when they’re soft but still have a bit of bite to them.
Step 4: Prepare the Tortillas
While the veggies are grilling, warm your tortillas. You can do this by placing them on the grill for about 30 seconds on each side or by heating them in a dry skillet over medium heat. Warming them up makes them more pliable and ready to hold all the fillings.
Step 5: Assemble the Wraps
Now comes the fun part — assembling the wraps! Lay a warm tortilla flat and spread a generous layer of hummus or Greek yogurt, depending on your dietary preference. If you’re using cheese, sprinkle a bit on the base at this point.
Next, layer on a handful of spinach or arugula. The greens add a fresh, peppery crunch that complements the grilled veggies perfectly. Arrange the grilled vegetables on top, followed by slices of creamy avocado. I love adding avocado for that extra creaminess and richness that ties all the flavors together.
Step 6: Wrap It Up
Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to secure all the fillings. I usually slice the wrap in half to make it easier to handle and serve. You can enjoy them as is or wrap them in foil to keep everything intact if you’re packing them for a lunch on the go.
