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Grilled Harvest Wraps

Grilled harvest wraps are made with marinated grilled zucchini, eggplant, fresh tomatoes, balsamic onions topped with fresh buffalo mozzarella, fresh basil, marinated artichokes, rocket, hummus and red pepper pesto and wrapped in a garlic flat bread and then toasted lightly on the grill until the cheese melts.
Cook Time1 hr
Total Time1 hr
Course: Mains
Cuisine: American
Servings: 6
Calories: 311kcal
Author: HWC Magazine


  • 1 zucchini
    (courgette) sliced on an angle about ½ inch thick
  • 1 eggplant -
    sliced on an angle about ½ inch thick -I used an Asian eggplant
  • 2 teaspoon Italian Seasoning
    (dried basil, oregano, rosemary, dried garlic, dried red peppers)
  • salt and pepper
    to taste
  • 6 oz mozzarella cheese
    fresh cut into thin slices (also try feta, gouda, swiss, etc)
  • ½ cup basil
    fresh leaves ( washed and removed from stem)
  • 8 oz artichokes
    marinated in olive oil and herbs
  • 1 cup rocket
  • ½ cup 3-Minute Vegan Sun-Dried Tomato Pesto
  • ½ cup Better than Store Bought Red Pepper Hummus
  • 6 flour tortilla
    can use low carb, gluten-free or any kind you desire
  • 1 egg beaten
  • ¼ cup olive oil


  • Place your sliced zucchini and eggplant slices in a plastic baggie with olive oil, Tuscan seasoning and salt and pepper to taste. Seal and shake to distribute marinade to all the vegetables. (If you want to add other veggies on the grill such as onions, bell peppers, etc, add them to the marinade.) Preheat your grill.
  • 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. Set out slices of fresh mozzarella cheese, fresh basil leaves, marinated artichokes quartered, large handful of fresh rocket, 3-Minute Vegan Sun-Dried Tomato Pesto, Better Than Store Bought Red Pepper Hummus and tortillas and egg and olive oil for brushing the wrap before grilling. (These are just suggestions so add anything your little heart desires)
  • Grill your marinated zucchini, eggplant and other vegetables until fork tender and have nice grill marks. Set you grilled vegetables out with your other topping for your grilled harvest wraps.
  • Assemble your wraps. Microwave, for 15 seconds, your tortillas so that it is warm and easier to fold. Set your wrap on plate or a clean counter and add your hummus, red pepper caramelized onion pesto, toasted vegetables, cheese, artichokes, fresh herbs, rocket and really anything 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 to help seal the edges. Fold up your wrap like a burrito. Start at one end and fold up end over fillings. Fold in the sides to the centre 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.


You can grill any vegetables you like and add them to your grilled harvest wraps. However, we would not add tomatoes as 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. 
We kept ours vegetarian just to enjoy the change. 


Serving: 1g | Calories: 311kcal | Carbohydrates: 26g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 435mg | Potassium: 504mg | Fiber: 6g | Sugar: 6g | Vitamin A: 510IU | Vitamin C: 13mg | Calcium: 227mg | Iron: 2mg