I’m the girlfriend you text when you’re scratching your head reading labels in the grocery store, the confidante you blurt your “I can’t tell anyone else!” bathroom shenanigans to and the handy science nerd who comes through with the best cost-cutting, time-saving health tips you don’t know how you ever lived without.
Can we talk about healthy “lazy” eating? Because, let’s be honest, it’s the best! If you’re anything like me, chances are you want to eat healthy, right? You just don’t want spend hours in the kitchen cooking over a hot stove every night. Who does? Which is why I know you’re going to love this delicious grilled veggie wrap!
This wrap has become one of my go-to meals! Not only is it super versatile — you can load it with whatever fresh veggies you have on hand — but, it takes less than 10 minutes to make. The key, of course, is to roast the veggies ahead of time. That way, when it comes time to getting dinner on the table, it’s just a matter of putting the wrap together, i.e. no cooking involved! I often roast the veggies the night before and store them in an airtight container (tip: roasted veggies can last anywhere up to 4 days when properly stored in fridge).
Tips for making your perfect grilled veggie wrap!
Looking for an extra protein boost? Add a few strips of roasted chicken. If you know it’s going to be a crazy busy week, opt for a rotisserie chicken.
Not a fan of cilantro? Replace it with fresh mint or basil! The fresh herbs really give this wrap that extra tasty kick.
Lactose intolerant? Skip the cheese.
Not a fan of feta? Replace it with a few slices of grilled Halloumi cheese or any cheese of your choice.
Gluten-free? Replace the wrap with lettuce leaves or collard greens!
This grilled veggie wrap is a go-to for those nights when you’re just too tired to cook but still looking for something healthy, simple, and delicious.
1 small zucchini, sliced lengthwise
1 small yellow squash, sliced lengthwise
1 small eggplant, sliced lengthwise
2 tbsp olive oil
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tbsp chili flakes (optional)
1 10-inch spinach wrap
1–2 tbsp hummus
1/2 avocado, sliced (ripened)
1/2 red bell pepper, thinly sliced
1 tbsp fresh cilantro, chopped
2 tbsp feta cheese, chopped or crumbled
Preheat oven to 385° Farenheit (196° Celcius)
Using a sharp knife slice zucchini, squash, and eggplant lengthwise into long thin slices, about 1/4 inch thick. Make sure to cut tops off of veggies.
Place a parchment sheet on baking pan.
Place sliced veggies evenly across baking sheet and drizzle with olive oil. You want to make sure veggies are nicely coated.
Sprinkle coriander, cumin, chili flakes (if using), and salt and pepper over veggies. Note: I like to flip them over as I sprinkle seasoning on veggies so as to ensure both sides are evenly coated.
Bake in oven for about 25 minutes, until veggies are tender. Once baked, set aside and let cool. Grilled veggies can be stored in fridge about 3-4 days. I like to keep mine in an air tight glass container.
Spread humus evenly onto wrap. Top with sliced bell pepper, feta cheese, cilantro, grilled veggies, and avocado slices. Fold stuffed wrap in half and enjoy!
Madeleine is a Franco-American podcaster and blogger on a mission to inspire and empower women to live healthier, more eco-friendly, and conscious lifestyles. On her blog/podcast, The Wise Consumer, she covers topics ranging from nutrition and recipes to ethical fashion and eco living tips. When not working Madeleine is either spending time with family, developing new recipes, or trail running.