Grilled Veggie Wraps

$For grilled veggie wraps, you want fresh, colorful vegetables. Here are the key veggies you need: - 1 large zucchini, sliced into thin rounds - 1 bell pepper (red or yellow), sliced into strips - 1 red onion, sliced into rings - 1 cup mushrooms, sliced - 1 cup cherry tomatoes, halved These vegetables add great flavor and texture. Zucchini and bell peppers bring sweetness. Red onion adds a nice bite. Mushrooms give a meaty feel, while cherry tomatoes add juicy bursts. Seasonings make your veggies shine. Here’s what to use: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Olive oil helps the veggies grill nicely. Garlic powder adds depth. Smoked paprika gives a warm, smoky flavor. Be sure to season with salt and pepper to taste, as this enhances all the flavors. The wrap base and sauces are vital for taste. Here’s what you’ll need: - 4 large whole wheat tortillas - 1 cup hummus or tzatziki sauce - Fresh arugula or spinach for extra crunch Whole wheat tortillas add fiber and flavor. Hummus or tzatziki sauce adds creaminess. Fresh arugula or spinach gives a nice crunch. You can mix and match sauces for variety. {{ingredient_image_1}} Start by heating your grill or grill pan. Set it to medium-high heat. This step is key for getting those tasty grill marks on your veggies. Wait until the grill is hot before adding any vegetables. A hot grill will help to cook the veggies evenly. In a large bowl, mix the sliced zucchini, bell pepper, red onion, mushrooms, and halved cherry tomatoes. Drizzle in the olive oil. Add garlic powder, smoked paprika, salt, and pepper. Toss everything well until the veggies are fully coated. This mix of flavors makes the wraps tasty and colorful. Grab a large tortilla. Spread a nice layer of hummus or tzatziki sauce on it. Next, add a generous amount of your grilled veggies. Top with fresh arugula or spinach for some extra crunch. Roll the tortilla tightly, folding in the sides as you go. If you want a crispy wrap, grill it for an extra 2-3 minutes on each side. Finally, slice each wrap in half diagonally. Enjoy your delicious creation with some extra dipping sauce if you like! Grilling veggies requires some care. Choose fresh and firm vegetables. Slice them evenly for even cooking. A grill basket can help keep smaller pieces from falling through. Preheat your grill to medium-high heat. This step helps to get those lovely grill marks. Brush veggies lightly with olive oil. This prevents sticking and adds flavor. Keep an eye on them. Overcooked veggies can become mushy. Aim for a tender texture with nice grill marks. For grilled wraps, start with a warm tortilla. Spread hummus or tzatziki evenly. This makes each bite flavorful. Layer your grilled veggies in the center, then add fresh arugula or spinach for extra crunch. Roll the wrap tightly. Fold in the sides as you go. This keeps filling inside. If you like, grill the wraps for a few minutes. This adds a crispy texture. Be careful not to burn them. Serve your grilled veggie wraps with extra dipping sauce. Hummus or tzatziki works well. Pair them with a fresh salad for a complete meal. You can also serve with chips or a light soup. For drinks, try homemade lemonade or iced tea. These pair nicely with the fresh flavors of the wraps. Enjoy your tasty and healthy meal! Pro Tips Grill at the Right Temperature: Make sure your grill or grill pan is preheated to medium-high heat to ensure the vegetables cook evenly and develop great grill marks. Experiment with Veggies: Feel free to mix and match your favorite vegetables! Asparagus, eggplant, or even corn can add unique flavors and textures to your wraps. Wrap It Right: When rolling your tortilla, make sure to fold in the sides before rolling tightly to prevent any filling from spilling out. Serve with a Twist: For an extra burst of flavor, drizzle some balsamic glaze or your favorite hot sauce over the wraps just before serving. {{image_2}} You can make your grilled veggie wraps more filling by adding protein. Grilled chicken or turkey adds a nice flavor and texture. For a meat-free option, try black beans or chickpeas. Both provide protein and fiber. Tofu is also a great choice. Marinate it in the same spices as your veggies for extra flavor. Just grill it until it’s golden brown. This way, your wraps become a hearty meal. While zucchini and bell peppers are great, you can mix it up. Try adding eggplant, asparagus, or squash for different tastes. Broccoli or cauliflower florets work well, too. You can even use sweet potatoes, sliced thin and grilled until soft. The more colorful your veggies, the better your wraps look and taste. Explore local markets for seasonal veggies for extra freshness. The sauce can really change your wrap's flavor. Hummus is creamy and adds a nice kick. Tzatziki brings a refreshing taste with yogurt and cucumber. You can also try pesto for a burst of herbal flavor. If you like spice, add a drizzle of sriracha or harissa. Mixing sauces can also create unique flavors. Experiment with your favorites to find what you love best. To keep leftover wraps fresh, wrap each one tightly in plastic wrap. You can also use foil for better protection. Place the wrapped wraps in an airtight container. Store them in the fridge. They stay good for up to three days. If you want to eat them later, don’t add greens until you’re ready to eat. You can freeze grilled veggie wraps for longer storage. Wrap each one in plastic wrap and then foil. This prevents freezer burn. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in a pan or grill for a few minutes. This keeps them warm and crispy. You can also use a microwave if you’re short on time. Grilled veggies can last in the fridge for about five days. Store them in a sealed container. If you freeze the veggies, they can last for about three months. Just make sure to cool them first before freezing. This way, you can enjoy fresh flavors for a long time. Yes, you can use flour tortillas. They are soft and easy to roll. Whole wheat adds more fiber and nutrients. If you prefer flour, go for it! To make them gluten-free, use gluten-free tortillas. Many brands offer great options. You can also check labels to ensure no gluten ingredients. Enjoy the same taste without worry! You can add many veggies! Try eggplant, asparagus, or even sweet potatoes. Broccoli and cauliflower also work well. Mix and match to find your favorite combo! Yes, you can! Make the grilled veggies and wraps a few hours before. Just store them in the fridge. Wrap them tightly in plastic wrap to keep them fresh. Absolutely! Grilled veggie wraps are full of nutrients. They offer vitamins from the veggies and healthy fats from olive oil. When you use whole wheat tortillas, you add more fiber. It's a tasty, healthy meal! Grilled veggie wraps are easy and fun to make. We covered key ingredients, like fresh veggies, oils, and sauces. I shared step-by-step instructions for grilling and assembling the wraps. You learned tips for perfect grilling and ways to mix it up with proteins and sauces. Storing leftovers keeps your meal fresh for later. These wraps are healthy, tasty, and great for any meal. I hope you enjoy making them!$

Delicious and healthy grilled vegetable wraps perfect for a quick meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 large zucchini, sliced into thin rounds
1 each bell pepper (red or yellow), sliced into strips
1 each red onion, sliced into rings
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
to taste salt and pepper
4 large whole wheat tortillas
1 cup hummus or tzatziki sauce
as needed fresh arugula or spinach for extra crunch

Instructions

Preheat your grill or grill pan over medium-high heat.
In a large mixing bowl, toss the sliced zucchini, bell pepper, red onion, mushrooms, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until well combined.
Place the veggies on the grill and cook for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks. Remove them from the grill and let them cool slightly.
On each tortilla, spread a generous layer of hummus or tzatziki sauce.
Layer the grilled veggies on top of the spread, followed by a handful of fresh arugula or spinach for added crunch.
Roll the tortillas tightly, folding in the sides as you go to secure the filling inside.
Optionally, grill the wraps for an additional 2-3 minutes per side to crisp them up or serve them cold.
Slice each wrap in half diagonally and serve with extra dipping sauce if desired.

Notes

Optionally grill the wraps for extra crispiness.

Keyword grilled vegetables, healthy recipe, veggie wraps