Name: Grilled Vegetable Wrap Recipe with Hummus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 12 ounce eggplant; 1 large zucchini; 1 red bell pepper; 2 tablespoons + 2 teaspoons olive oil; 1/2 teaspoona salt; 1/2 teaspoon ground pepper; 3/4 teaspoon ground dried rosemary; 1/4 cup hummus; 4 whole wheat tortillas; 6 large basil leaves (thinly sliced)

Jump to Recipe

This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. It's perfect for Meatless Monday! 232 calories and 4 Weight Watchers Freestyle SP

If I was ever struck with the urge to open up a lunchtime cafe, this grilled vegetable wrap sandwich would be the first thing on the menu. It's that good. And it only took about two neurons to figure out how to put it together. Because it's that easy. And in the description of my fake restaurant's menu, I'd be sure to mention that it's vegan, too.

I never used to be an eggplant fan, unless it was drenched in a creamy béchamel sauce in a Greek moussaka. That is, until I tried grilling it. First came the Grilled Zucchini & Eggplant Parmesan {Vegetarian}, which is a much healthier and less time-intensive than the original version. I was already sold, but then the fresh flavors of my Grilled Eggplant & Zucchini Salad with Feta, Chickpeas & Mint really sealed the deal.

Of course, if eggplant really isn't your thing, regardless of how it's cooked and seasoned, then swap it out for some other vegetables. You could replace it with yellow summer squash, orange bell pepper or some grilled onions (ooo, now that would be really good!)

But if you are not sure whether or not you like eggplant, I urge you to give this a try. When seasoned with crushed rosemary, salt and pepper, and grilled until tender, the flavor becomes miraculously mellow and completely alluring.

I cheated and used store-bought hummus to smear on the tortillas. If you feel so inclined to make your own hummus, then go for it! A flavored hummus, such as roasted red pepper or roasted garlic would add another punch of flavor.

And what if you don't really care whether or not your sandwich is vegan and you really can't imagine eating a wrap sandwich without cheese? Sprinkle in some crumbled feta cheese.

In other words, this grilled vegetable wrap sandwich is customizable to the nth degree, which makes it perfect for a last-minute "clear out the fridge" kind of lunch or dinner.

Note: For wraps and burritos, we typically buy the Mission Carb Balance Whole Wheat Tortillas, fajita size, which we find at our local grocery store. The nutritional information listed below is calculated using these tortillas.

Other recipes with grilled vegetables:

Cookin' Canuck's Balsamic Grilled Vegetables
Cookin' Canuck's Grilled Vegetable Enchiladas (Gluten Free)
Panini Happy's Grilled Vegetable Tartine Recipe
Taste, Love & Nourish's Chipotle Grilled Vegetable Tacos
Recipe Girl's Grilled Vegetable Salad Recipe

If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. It's perfect for Meatless Monday! 232 calories and 4 Weight Watchers Freestyle SP #vegan #weightwatchers

Grilled Vegetable Wrap Recipe with Hummus

4.67 from 3 votes

Print Pin Rate

Course: Entrees, Sandwich

Cuisine: Mediterranean

Keyword: Meatless Monday, Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: Servings

Calories: 231.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 12 ounce eggplant
1 large zucchini
1 red bell pepper
2 tablespoons + 2 teaspoons olive oil
½ teaspoona salt
½ teaspoon ground pepper
¾ teaspoon ground dried rosemary
¼ cup hummus
4 whole wheat tortillas
6 large basil leaves thinly sliced

Instructions

Preheat the grill to medium heat.
Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
Transfer the vegetables to a cutting board and cut them into strips.
Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
Fold up the bottom of the tortilla and fold in the sides. Serve.

Notes

Weight Watchers Points: 4 (Freestyle SmartPoints)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.