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Grilled Veggie Wraps

A fresh, healthy, and flavorful wrap filled with smoky grilled vegetables, creamy hummus, and a zesty dressing.

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Grilled Veggie Wraps - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Grilled Veggie Wraps - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
For a protein boost, add grilled tofu, chickpeas, or grilled halloumi cheese.
If you don't have a grill, roast the vegetables in the oven at 400°F (200°C) for 20 minutes.
Swap hummus for tzatziki or mashed avocado for a different flavor profile.
Use gluten-free tortillas for a gluten-free option.
For meal prep, wrap them tightly and store in the fridge for up to 2 days.
Grilled Veggie Wraps - tertiary view

Grilled Veggie Wraps

A fresh, healthy, and flavorful wrap filled with smoky grilled vegetables, creamy hummus, and a zesty dressing.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
Chef
JUE
Category
Lunch, Dinner
Difficulty
Easy
Cuisine
Mediterranean, American
Yield
4 servings
Dietary
Vegan, Vegetarian, Dairy-Free
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Ingredients

Custard Cream
01
**For the Grilled Vegetables:**
02
1 zucchini, sliced into thin strips
03
1 red bell pepper, sliced
04
1 yellow bell pepper, sliced
05
1 small eggplant, sliced
06
1 red onion, sliced into rings
07
1/2 cup cherry tomatoes, halved
08
2 tablespoons olive oil
09
1 teaspoon balsamic vinegar
10
1 teaspoon garlic powder
11
1/2 teaspoon smoked paprika
12
1/2 teaspoon dried oregano
13
Salt and black pepper to taste
14
**For the Wraps:**
15
4 large whole wheat tortillas (or spinach tortillas)
16
1 cup hummus (classic or roasted red pepper flavor)
17
1 cup fresh baby spinach or arugula
18
1/2 cup crumbled feta cheese (optional for non-vegan)
19
1/4 cup chopped fresh basil or cilantro
20
1/2 avocado, sliced (optional for extra creaminess)
21
**For the Dressing:**
22
2 tablespoons Greek yogurt (or dairy-free alternative)
23
1 tablespoon tahini
24
1 teaspoon lemon juice
25
1 teaspoon Dijon mustard
26
1/2 teaspoon maple syrup or honey
27
1 tablespoon water (to thin if needed)
28
Salt and pepper to taste

Instructions

01
Preheat a grill or grill pan over medium-high heat.
02
In a large bowl, toss the zucchini, bell peppers, eggplant, red onion, and cherry tomatoes with olive oil, balsamic vinegar, garlic powder, smoked paprika, oregano, salt, and pepper.
03
Grill the vegetables for about 3-5 minutes per side until slightly charred and tender. Remove from heat.
04
In a small bowl, whisk together the dressing ingredients until smooth and set aside.
05
Lay the tortillas flat and spread about 2 tablespoons of hummus onto each one.
06
Layer the grilled vegetables, fresh spinach, feta cheese (if using), basil, and avocado slices on top.
07
Drizzle with the prepared dressing, then carefully roll the tortillas tightly into wraps.
08
Slice in half and serve immediately, or wrap tightly in foil for later.