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Grilled Veggie Wraps

Grilled Veggies Wrap

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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.



Grilled Veggies

  • 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
  • 12 tbsp hummus
  • 1/2 ripened avocado, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 tbsp fresh cilantro, chopped
  • 2 tbsp feta cheese, chopped or crumbled


Grilled Veggies

  1. Preheat oven to 385° Farenheit (196° Celcius)
  2. 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.
  3. Place a parchment sheet on baking pan.
  4. Place sliced veggies evenly across baking sheet and drizzle with olive oil. You want to make sure veggies are nicely coated.
  5. 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.
  6. 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.

The Wrap

  1. 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!


Keywords: easy-recipe, healthy recipes, veggies