Grilled Vegetable Tortilla Wrap

Summer evenings in our home practically sizzle with excitement when the grill fires up and we pack it with everything bright and fresh from the farmer's market. When I need something healthy that everyone actually wants to eat—not just the veggie lovers—this Grilled Vegetable Wrap always saves dinner. Charring those colorful vegetables turns them irresistibly sweet and smoky and, stuffed inside a tender tortilla with creamy hummus, every bite feels like a celebration of summer. I have switched up ingredients and spreads so many times, yet these wraps never disappoint even the pickiest eaters. They are light, super satisfying, and just plain fun whether you are eating outdoors or need a cheerful taste of summer at the kitchen table.

I first made these on a whim for a backyard family dinner and was blown away when the kids came back for seconds. Now it is a guaranteed request for summer get-togethers and healthy midweek dinners.

Ingredients

• Bell peppers: Assorted colors bring sweetness and eye-catching color to every bite. Choose peppers that feel heavy and look glossy.
• Red onion: Adds a subtle sharpness and caramelizes beautifully on the grill. Seek out ones with tight skin and firm flesh.
• Zucchini: Gives a tender, juicy texture and soaks up all that grilled flavor. Go for smaller, firm zucchini.
• Yellow squash: For a little extra sweetness and a mellow summer taste. Avoid squash that feels spongy.
• Eggplant: The secret to an almost meaty bite in these wraps. Aim for an eggplant with smooth skin and no dents.
• Asparagus spears: Provide crispness and a hint of earthiness. Look for stalks that are firm and vibrantly green.
• Cherry or grape tomatoes: Add juicy pops of flavor. Choose tomatoes that are plump and not wrinkled.
• Corn on the cob: Brings crunch and light sweetness. The fresher the kernels, the sweeter the wrap.
• Olive oil: Coats and protects the vegetables on the grill. Be sure to use a good extra virgin variety for the best flavor.
• Balsamic vinegar: Lends a tangy, caramel-like depth. Look for a thick, syrupy bottle for richness.
• Soy sauce or tamari: Boosts umami. Use a low-sodium version if you want a lighter taste.
• Fresh garlic: Makes everything fragrant and bold. Smash and mince fresh cloves for the best aroma.
• Thyme and oregano: Provide herby warmth. Pick up fresh sprigs if possible or choose dried for convenience.
• Red pepper flakes: For gentle heat. Add to taste or skip for a milder experience.
• Sea salt and black pepper: Season everything evenly. Use freshly cracked black pepper for zing.
• Large tortillas: Choose whole wheat for more fiber or spinach tortillas for an herby note. Select tortillas that are soft and bendable.
• Hummus: Spreads on creamy and keeps everything bundled up. Shop for a thick hummus or make it yourself.
• Optional toppings: Feta cheese, Kalamata olives, avocado, and herbs add punchy flavor and extra texture. Try a few to see your favorite combination.

Instructions

Prepare the Vegetables:

Wash all produce thoroughly under cool water. Slice bell peppers into thick strips. Cut red onion into chunky wedges. Trim and slice zucchini and yellow squash lengthwise about one half inch thick. Trim and slice eggplant into thick rounds. Snap woody ends from asparagus. Shuck corn, break ears in half if needed. Keep tomatoes whole.

Make the Marinade:

In a large bowl, whisk together olive oil and balsamic vinegar. Stir in soy sauce, minced garlic, thyme, oregano, red pepper flakes if using, and season generously with salt and pepper. Taste and adjust salt if needed.

Marinate the Vegetables:

Add all chopped vegetables except tomatoes and corn to the marinade. Toss to coat. Marinate at least thirty minutes and up to two hours in the refrigerator. Brush tomatoes and corn with extra marinade just before grilling.

Preheat the Grill:

Heat grill to medium-high (about four hundred degrees). Scrub grill grates clean and oil them with a paper towel dipped in oil, held by tongs.

Grill the Vegetables:

Place bell peppers, onion, and eggplant on grill. Grill five to seven minutes per side. Add zucchini and squash, grill three to five minutes per side. Grill asparagus three to five minutes. Corn cooks about ten minutes total, rotating often. Place tomatoes on at the end, grill until skins blister. Vegetables should be tender but hold their shape.

Chop the Grilled Vegetables:

Let cool slightly, then chop large pieces into bite-sized chunks. Slice corn from cob. Halve tomatoes and asparagus if desired.

Warm the Tortillas:

Heat tortillas one at a time on a dry skillet or grill for ten seconds per side until just warm and flexible. Cover to keep soft.

Assemble the Wraps:

Spread with hummus, top with grilled vegetables, add toppings as desired. Fold sides in and roll up tightly.

Serve Immediately:

Enjoy while warm and the tortillas are soft. These wraps are meant to be hands-on.

Eggplant is truly my favorite in this dish because the grill brings out a subtle smoky sweetness that always reminds me of my childhood summers when my parents insisted we use up every last veggie from the garden. The best conversations happen around the grill with everyone choosing their favorites for the wraps and plenty of laughter as we try to fit one more ingredient in.

Storage Tips

If you have extra grilled vegetables store them in a covered container in the refrigerator for up to three days. Wraps are best assembled fresh but you can keep pre-grilled vegetables on hand for quick meals during the week. Be sure to cool vegetables to room temperature before sealing them away to prevent sogginess.

Ingredient Substitutions

Use whatever produce you have on hand. Swap out bell peppers for poblano or even portobello mushrooms for a richer bite. Try baba ghanoush or tzatziki instead of hummus for the spread. If gluten-free choose your favorite sturdy gluten-free wrap or a large lettuce leaf for a lighter option.

Serving Suggestions

Make a DIY wrap bar for parties with bowls of veggies spreads toppings and assorted tortillas so everyone can build their own. As a lighter meal serve with chilled summer soup or a crisp salad. Slice wraps into smaller rounds for a great party appetizer or picnic snack.

Cultural or Historical Context

Grilling vegetables for easy hand-held wraps reflects a Mediterranean-inspired approach where fresh produce and bold condiments are the stars. Many cultures use grilled vegetables inside flatbreads or pitas—this recipe borrows that convivial spirit but lets you put a modern colorful twist on every batch you make.

Seasonal Adaptations

Swap in butternut squash and root vegetables in autumn. Add fresh herbs and arugula in spring for a peppery punch. Grill hearty vegetables like broccoli or carrots when summer produce is not in season.

Grilled Vegetable Wraps bring color and excitement to any meal. Enjoy experimenting with seasonal vegetables and different spreads all summer long.

Common Questions About Recipes

→ Can I use frozen vegetables for a grilled wrap?

Fresh vegetables work best for grilling, offering fuller texture and flavor. Thaw and pat dry frozen vegetables well before grilling as extra moisture can cause sogginess. Favor firmer varieties like bell peppers or onions if using frozen.

→ How can I make these wraps vegan?

Opt for plant-based tortillas and spreads, such as hummus, vegan pestos, or baba ghanoush. Skip any cheese or dairy toppings and double-check all ingredients for plant-based compliance.

→ Can grilled vegetables be made in advance?

Yes, grill vegetables up to two days ahead and store in the refrigerator. Gently reheat before wrapping for best texture and fresh flavor.

→ What can I use instead of tortillas for the wrap?

Try large lettuce or collard leaves for a lighter wrap, gluten-free tortillas, or even warmed pita or naan for a different twist.

→ How do I prevent the wrap from getting soggy?

Let grilled vegetables cool slightly to release excess moisture. Spread a layer of hummus or sauce on the tortilla to act as a barrier and assemble wraps just before serving.