Mediterranean Veggie Wrap

5 from 4 votes

Sink your teeth into a hearty grilled Mediterranean Veggie Wrap – perfect for a summer gathering. These easy vegetarian wrap sandwiches are loaded with grilled summer vegetables, gluten-free roasted red pepper hummus and all your favorite antipasto toppings.

Prep Time15

Cook Time20

Marinating Time15

Total Time50

Course: Mains

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Calories: 390kcal

Author: HWC Magazine

Ingredients

Grilled Vegetables of Choice (These are just ideas - pick and choose your favorites)

1 medium zucchini
(courgette) sliced lengthwise about ¼ inch thick
1 bell pepper (capsicum)sliced lengthwise (we used a red bell pepper)
1 onion peeled and sliced into ¼ rings
1 medium eggplant (aubergine) We used an Asian eggplant sliced lengthwise about ¼ inch thick - optional
1 medium summer squash sliced lengthwise about ¼ inch thick - optional
4 mini portabella mushrooms sliced - optional

Vegetable Marinade

4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon garlic powder
2 teaspoons Italian Seasoning
(dried basil, oregano, rosemary, dried garlic, dried red peppers)
salt and pepper
to taste

Tortilla Wraps

6 large flour tortillas The big burrito or large sized tortillas. You can use low carb, gluten-free or any kind you desire.
1 egg beaten (if you want to keep it vegan, make a cornstarch and water paste in a 1:1 ratio)
¼ cup olive oil

Toppings (pick and choose your favorites - optional)

1 cup Gluten Free Roasted Red Pepper Hummus
1 cup spinach fresh
8 ounces artichokes
sliced
olives sliced
pepperoncini sliced
6 oz feta cheese or other cheese of choice

US Customary - Metric

Instructions

Recipe Tips Before you Start!

1) You can pick and choose the vegetables you want to grill. You can choose to include all or some of them listed. You can also choose other vegetables not listed but just remember that they may take either longer or a shorter time to cook on the grill. Don't choose tomatoes or they will make your wraps soggy.
2) Antipasto toppings are just ideas. Pick and choose your favorites. However, hummus in our opinion makes these wraps super delicious.

Marinade Vegetables

Choose your favorite grilling vegetables. We choose sliced zucchini, bell pepper, onion, eggplant slices, summer squash slices and sliced mini portabella mushrooms and placed them in gallon sized plastic baggies. You may need 2 baggies to hold all of the vegetables.
In a bowl add olive oil, balsamic vinegar, garlic powder, Italian Seasoning blend and salt and pepper. Mix well. Pour the balsamic vegetable marinade over the vegetables. Seal and shake to distribute marinade to all the vegetables. Allow vegetables to marinade for 10 to 15 minutes.
Preheat your grill to a medium heat!

Prepare your Toppings

In the meantime, gather and prepare all your supplies and place them in little bowls or dishes for the party so that your guests can make their own wrap sandwiches.
We set out tortilla wraps, roasted red pepper hummus, sliced olives, quartered artichoke hearts, spinach, pepperoncini, feta cheese and an egg wash for sealing the wraps and olive oil for brushing the wrap before grilling. (These are just suggestions so add anything your little heart desires)
Grill your marinated vegetables until fork tender (2 to 3 minutes per side) and have nice grill marks. Set you grilled vegetables out with your other topping to make your grilled Mediterranean Veggie Wraps.

Assemble your Wraps

Microwave, for 30 seconds, your tortillas so they are warm and easier to fold. Keep them covered so they stay warm.
Set your tortilla wrapper on plate or a clean counter and add your hummus, grilled vegetables and any toppings that your little heart desires. However, just be careful that you do not make it too full as then it becomes difficult to wrap up.
Brush the outer ring around the tortilla with egg wash (or cornstarch paste) to help seal the edges. Fold up your wrap like a burrito. Start at one end. Fold up end over fillings. Fold in the sides to the center and then roll all the way up. You may need to add more egg wash at the end just to help the ends seal.
Brush your wrap on all sides with a little olive oil.
Grill the wrap for about 2 minutes on each side just until the cheese melts and you have nice grill marks on both sides.
Enjoy while warm-hot off the grill.

Video

Notes

The calories in a veggie wrap are calculated in the nutrition section using low carb flour tortilla and all of the toppings and vegetables.

You can grill any vegetables you like and add them to your grilled wraps. However, we would not add tomatoes. They are too watery and will cause problems with the tortilla getting soggy.

Have fun with this recipe. The ingredients listed are just ideas but really you can add anything your little heart desires, even grilled chicken or grilled flank steak.

We kept ours vegetarian just to enjoy the change.

Storage: Premade vegetable hummus wraps can be stored in the refrigerator for up to 2 days (if making homemade hummus with raw garlic). If you are using store bought hummus, wraps can be stored for 3 to 4 days in the refrigerator.

Reheat: One of the best ways to reheat a premade grilled vegetable wrap is to air fry it at 400 degrees F (204 degrees C) for about 5 to 7 minutes. They are super crispy on the outside and tender on the inside.

Alternatively, you can use the toaster oven or bake your wraps at 350 degrees F (176 degrees C) for about 10 to 15 minutes or just until warmed through.

You can always start up the grill and reheat for about 3 minutes on low heat on each side or just until warmed through.

Nutrition