Grilled Vegetable Wraps with Hummus Recipe

Ben Carraoli

Grilled Vegetable Wraps with Hummus Recipe

I just whipped up these Grilled Vegetable Hummus Wraps, and they are a total game-changer for a quick, satisfying meal. The mix of smoky grilled zucchini, sweet onions, and creamy hummus, all wrapped up with a tangy balsamic glaze, is just incredible.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Dinner

Calories: 260

Ingredients Method

Ingredients

4 lavash wraps: These are ideal because they are thin and pliable crisping up perfectly when grilled. Whole wheat tortillas are a great substitute if you can't find lavash.
½ cup hummus: This acts as the creamy flavorful base. For an extra layer of flavor, try using roasted red pepper hummus.
2 medium zucchini sliced: When grilled, zucchini becomes tender and develops a lovely smoky flavor. Summer squash or eggplant are also excellent choices.
1 large red onion sliced: Grilling tames the sharpness of red onion, bringing out its natural sweetness and creating a caramelized texture.
1 tbsp olive oil: Essential for getting that perfect char on the vegetables without them sticking to the grill.
2 tbsp balsamic vinegar + 1 tbsp honey: This combination creates a simple yet elegant tangy and sweet glaze that elevates all the flavors. For a vegan option maple syrup works just as well.
½ tsp Italian seasoning + ½ tsp kosher salt: These basic seasonings are key to enhancing the natural flavors of the vegetables.
2 oz reduced-fat mozzarella shredded: Adds that irresistible gooey, cheesy element. Freshly grated cheese will always melt better than pre-shredded varieties.

Method

First, preheat your grill or a cast-iron skillet to medium-high heat. In a bowl, toss your sliced zucchini and red onion with olive oil, salt, and Italian seasoning until they are lightly coated. This ensures they won't stick and are seasoned evenly.
Place the vegetables on the hot grill in a single layer. Cook for about 4-5 minutes on each side, or until they are tender and have distinct grill marks. Avoid overcrowding the grill, as this will cause the vegetables to steam rather than sear.
While your veggies are on the grill, you can quickly prepare the flavorful glaze. In a small bowl, combine the balsamic vinegar and honey. Whisk them together until the honey has completely dissolved and the mixture is smooth and glossy. Set it aside for now.
Lay your lavash wraps on a flat surface. Spread about two tablespoons of hummus evenly over each wrap, making sure to leave about a one-inch border around the edges. This border helps prevent the filling from spilling out when you roll the wrap.
Next, arrange a layer of the grilled vegetables over the hummus. Sprinkle the shredded mozzarella cheese over the vegetables. Finally, drizzle the balsamic glaze generously over the cheese and veggies, adding a burst of sweet and tangy flavor to every bite.
To roll the wrap, fold in the sides first. Then, starting from the edge closest to you, roll it up tightly. This burrito-style fold keeps all the delicious fillings contained. For an extra-crispy exterior and melted cheese, this last step is a must.
Place the rolled wraps seam-side down on the grill or skillet for 1-2 minutes per side. This will seal the wrap, melt the cheese, and give the lavash a wonderful golden-brown and crispy texture that provides the perfect crunch.