Grilled Vegetable Tortilla Wrap (Printer-Friendly)
Bright veggies, smoky char, creamy spread, and fresh tortilla for a light, satisfying meal.
# List of Ingredients:
→ Grilled Vegetables
01 -
2 bell peppers, assorted colors, cored and cut into large strips
02 -
1 large red onion, cut into thick wedges
03 -
2 medium zucchini, trimmed and sliced lengthwise into 1/4 to 1/2 inch planks
04 -
2 medium yellow squash, trimmed and sliced lengthwise into 1/4 to 1/2 inch planks
05 -
1 medium eggplant, ends trimmed, cut into 1/2 inch rounds (salted and patted dry if mature)
06 -
1 cup asparagus spears, tough ends snapped off
07 -
1 cup cherry or grape tomatoes, whole
08 -
2 ears corn on the cob, shucked
→ Vegetable Marinade
09 -
1/4 cup extra virgin olive oil
10 -
3 tablespoons balsamic vinegar
11 -
2 tablespoons soy sauce or tamari
12 -
2 cloves garlic, minced
13 -
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
14 -
1 teaspoon dried oregano
15 -
1/2 teaspoon red pepper flakes (optional)
16 -
Salt and freshly ground black pepper, to taste
→ Wrap and Assembly
17 -
8 to 10 large tortillas (whole wheat, regular, or spinach variety)
18 -
1 cup hummus or preferred spread (pesto or tzatziki as alternatives)
→ Optional Toppings
19 -
Crumbled feta cheese
20 -
Kalamata olives, halved
21 -
Chopped fresh parsley or cilantro
22 -
Sprouts
23 -
Sliced avocado
# Preparation Steps:
01 -
Wash and dry all vegetables. Slice bell peppers into large strips, cut red onion into thick wedges, trim and plank zucchini and yellow squash, slice eggplant into rounds, snap woody ends from asparagus, shuck corn, and leave tomatoes whole.
02 -
In a large bowl or resealable bag, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, thyme, oregano, and red pepper flakes. Season generously with salt and black pepper.
03 -
Add chopped vegetables (except corn and tomatoes, which may be brushed with marinade separately) into marinade and toss to coat all pieces evenly. Allow to marinate for at least 30 minutes, or refrigerate up to 2 hours for deeper flavor.
04 -
Preheat grill to medium-high heat (375–450°F). Clean and lightly oil grates to minimize sticking.
05 -
Grill vegetables in batches. Start with bell peppers, red onion, and eggplant, grilling 5–7 minutes per side or until tender-crisp with grill marks. Grill zucchini and yellow squash for 3–5 minutes per side. Grill asparagus 3–5 minutes, turning as needed. Cook corn 8–12 minutes, turning often, until slightly charred. Grill cherry tomatoes on a skewer or in a basket for just 2–3 minutes until blistered.
06 -
Let grilled vegetables cool slightly. Chop bell peppers, onion, zucchini, yellow squash, eggplant, and grilled corn (cut from cob) into bite-sized pieces. Leave asparagus whole or halved and tomatoes whole or halved if preferred.
07 -
Warm tortillas on the grill, in a skillet, or microwave according to package instructions until pliable.
08 -
Spread a generous layer of hummus or chosen spread over each tortilla. Distribute grilled vegetables and add optional toppings to taste. Fold in sides and roll up tightly.
09 -
Serve wraps immediately while vegetables and tortillas are warm. Slice in half if desired for easier handling.
# Additional Suggestions:
01 -
For best results, avoid overcrowding the grill to achieve optimal char and flavor; marinate vegetables for at least 30 minutes for deeper taste.
02 -
Uniformly cut vegetables ensure even grilling. Warming tortillas prevents tearing when assembling wraps.
03 -
This dish can be made vegan by using vegan tortillas, spread, and omitting feta cheese.