Irresistible Roasted Vegetable and Hummus Wrap in 30 Minutes

Name: Irresistible Roasted Vegetable and Hummus Wrap in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 large tortilla wrap; 1/2 cup hummus; 1 cup mixed roasted vegetables (bell peppers, zucchini, eggplant); 1/4 cup baby spinach; 1 tbsp olive oil; Salt and pepper to taste

Author: lia

Published: December 18, 2025

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You know those days when lunch needs to be fast, filling, and actually good for you? That’s when my roasted vegetable and hummus wrap swoops in to save the day. I’ve lost count of how many times this recipe has rescued me from sad desk lunches or last-minute meal panic. The combo of caramelized roasted veggies and creamy hummus wrapped up in a soft tortilla? Absolute magic. It’s become my go-to for busy weekdays, road trips, and even those “I forgot to meal prep” moments. The best part? It’s seriously simple to make, but tastes like you put way more effort into it than you actually did.

Why You’ll Love This Roasted Vegetable and Hummus Wrap

Trust me, this wrap is about to become your new best friend. Here’s why:

Effortless deliciousness: Just roast, spread, and roll – dinner’s ready in 30 minutes flat. Even my kitchen-avoidant roommate can make this!
Packed with goodness: You’re getting a full serving of veggies, plant-based protein from the hummus, and that satisfying crunch we all crave.
Totally your call: Swap veggies based on what’s in season or use that half-empty jar of roasted red pepper hummus lurking in your fridge.
Meal prep MVP: Make a big batch of roasted veggies on Sunday, and assembly takes seconds all week long.

See? I told you it was love at first bite.

Roasted vegetable and hummus wrap - detail 1

Ingredients for Roasted Vegetable and Hummus Wrap

Here’s what you’ll need to make my favorite quick lunch (trust me, these measurements are perfect for one generously stuffed wrap):

1 large (10-inch) tortilla – I like whole wheat for extra fiber, but any sturdy wrap will do
1/2 cup hummus – homemade or store-bought, garlicky or plain – your call!
1 cup mixed roasted veggies – I use equal parts diced red bell pepper, zucchini, and eggplant
1/4 cup baby spinach – adds that fresh crunch
1 tbsp olive oil – for roasting those veggies to golden perfection
Salt and pepper – just a pinch of each makes all the difference

That’s it! Now let’s turn these simple ingredients into lunch magic.

How to Make a Roasted Vegetable and Hummus Wrap

Okay, let’s get down to business! This wrap comes together so easily you’ll wonder why you ever settled for boring sandwiches. Just follow these simple steps:

Preheat your oven to 400°F (200°C) – this gives you time to chop while it heats up
While the oven warms, toss your chopped veggies with olive oil, salt, and pepper
Spread them in a single layer on a baking sheet – no piling!
Roast for about 20 minutes until you see those beautiful caramelized edges
Let the veggies cool slightly while you grab your tortilla
Spread hummus evenly across the tortilla, leaving a 1-inch border
Layer on those gorgeous roasted veggies and fresh spinach
Roll tightly (like a burrito!) and slice in half to show off those colorful layers

Pro tip: If your tortilla cracks when rolling, pop it in the microwave for 10 seconds – makes it way more flexible!

Roasting the Vegetables

This is where the magic happens! Don’t just dump your veggies on the tray – give them space to breathe. Crowding = steaming, and we want those crispy, golden edges. A light drizzle of olive oil (about 1 tbsp per cup of veggies) and a good pinch of salt and pepper is all you need. I like to flip them halfway through for even browning – those little charred bits add SO much flavor!

Assembling the Wrap

Here’s my golden rule: hummus first, always! It acts like glue for everything else. Spread it right to the edges (but leave that 1-inch border for rolling). Then pile on those warm roasted veggies – the heat makes the hummus extra creamy. Finish with a handful of fresh spinach for crunch. When rolling, tuck in the sides first, then roll away from you firmly. If it feels loose, don’t panic – just wrap it in parchment paper like a little present. The hummus will set as it cools and hold everything together!

Roasted vegetable and hummus wrap - detail 2

Tips for the Perfect Roasted Vegetable and Hummus Wrap

After making this wrap approximately a million times (okay, maybe a hundred), I’ve picked up some foolproof tricks:

Warm your tortilla first – 10 seconds in the microwave prevents those annoying cracks when rolling
Pat those veggies dry – a quick blot with paper towels keeps your wrap from getting soggy
Add crumbled feta – that salty tang cuts through the creamy hummus beautifully
Roll it like a burrito – fold in the sides first, then roll away from you tightly

Bonus tip: Letting it sit for 5 minutes after rolling helps everything “set” so it doesn’t fall apart when you bite in!

Ingredient Substitutions & Variations

One of my favorite things about this wrap? It’s basically a blank canvas for whatever you’re craving or have on hand. Here are my top twists:

Switch up the wrap: Try whole wheat, spinach, or even a gluten-free tortilla – just make sure it’s pliable
Hummus hacks: Beet hummus adds gorgeous color, while roasted red pepper hummus brings smoky sweetness
Protein boost: Add grilled chicken, chickpeas, or tofu for extra staying power
Veggie swaps: Sweet potatoes, mushrooms, or even roasted cauliflower work beautifully
Cheese please: A sprinkle of feta or goat cheese takes it next-level delicious

See? Endless possibilities without messing up that perfect wrap formula!

Serving & Storing Your Roasted Vegetable and Hummus Wrap

This wrap shines brightest when served fresh – that first bite of warm veggies and creamy hummus is pure joy! For a heartier meal, pair it with a simple green salad or a cup of tomato soup. If you must store it (we all have leftover days!), wrap it tightly in foil and keep it in the fridge for up to 2 days. Just know the tortilla might soften a bit – still tasty, but not quite that perfect fresh-made texture. My advice? Make just enough to enjoy right away. Trust me, you’ll want to!

Roasted Vegetable and Hummus Wrap Nutrition

Let’s talk numbers – but remember, these can change depending on your exact ingredients (like that extra sprinkle of feta I can never resist!). According to USDA data, one generously stuffed wrap typically provides:

350 calories – perfect for a satisfying lunch
18g fat (mostly the good kind from olive oil and hummus)
8g fiber – thanks to those fresh veggies and whole wheat tortilla
10g protein – plant-powered fuel to keep you going

Not too shabby for something that tastes this indulgent, right?

FAQs About Roasted Vegetable and Hummus Wraps

I get asked about this wrap ALL the time – here are the questions that pop up most often:

Can I use store-bought hummus? Absolutely! I always keep emergency hummus in my fridge for lazy days. Store-bought works great, though homemade does taste creamier. My tip? If using store-bought, give it a quick stir to loosen it up before spreading.

How do I prevent soggy wraps? Two words: pat dry! After roasting, let your veggies cool slightly, then gently blot them with a paper towel. That little bit of steam that escapes makes ALL the difference in keeping your tortilla crisp.

Can I freeze these for later? Oh honey, no. Frozen veggies turn mushy when thawed, and the tortilla gets weirdly tough. This is one of those “eat fresh” kinda meals. But hey – the veggies themselves freeze beautifully if you want to meal prep!

Share Your Roasted Vegetable and Hummus Wrap Creations

Now it’s your turn! I’d love to see how you make this wrap your own – tag me on Pinterest or drop a comment with your favorite twists. Did you add avocado? Swap in harissa hummus? Trust me, I’m always looking for new ideas to try!