Mediterranean Grilled Vegetable Wraps (Printable)

Smoky grilled veggies, creamy hummus, and feta combined in a wholesome Mediterranean wrap.

# What You’ll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into 1/4-inch strips
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 yellow bell pepper, seeded and sliced into strips
04 - 1 small red onion, sliced into rings
05 - 1 small eggplant, sliced into 1/4-inch rounds

→ Marinade

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Wraps & Fillings

12 - 4 large whole wheat tortillas or flatbreads
13 - 1 cup hummus
14 - 3/4 cup crumbled feta cheese
15 - 1 cup fresh baby spinach leaves
16 - 1/2 cup cherry tomatoes, halved
17 - 2 tablespoons fresh parsley, chopped

# How-To:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - In a large bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
03 - Add the zucchini, bell peppers, onion, and eggplant to the marinade bowl. Toss to coat evenly with the mixture.
04 - Grill the vegetables in batches for 3 to 4 minutes per side until tender and lightly charred. Transfer to a serving platter.
05 - Briefly warm the tortillas or flatbreads on the grill or in a dry skillet to make them more pliable.
06 - Spread 1/4 cup hummus onto each tortilla. Layer with grilled vegetables, spinach, cherry tomatoes, and crumbled feta. Sprinkle with fresh parsley.
07 - Roll up each wrap tightly, tucking in the sides as you go. Slice in half and serve immediately.

# Expert Advice:

01 -
  • The grill marks give you that restaurant-quality look while the vegetables taste fresher and sweeter than you'd expect.
  • It comes together in under 40 minutes, which means you can actually make this on a weeknight without losing your mind.
  • Every bite has three different textures and tastes fighting for attention—creamy, tangy, smoky, fresh—and somehow they all get along.
02 -
  • Don't skip the marinade step or rush it—those flavors need time to soak into the vegetables, and 10 minutes makes a noticeable difference in how they taste on the grill.
  • If your vegetables are too thick, they'll grill on the outside before the inside cooks through, so keep those slices uniform and fairly thin.
03 -
  • Pat your vegetables dry after slicing them—any excess moisture will steam them instead of letting them grill properly and develop those beautiful char marks.
  • Don't be afraid to let the vegetables sit on the grill without moving them; that's how you get the caramelization and smoky flavor that makes everything taste intentional instead of rushed.
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