Why You’ll Love This Roasted Vegetable and Hummus Wrap

• It’s a texture dream. You get the soft, warm tortilla, the creamy hummus, the tender-yet-firm roasted veggies, and a fresh, crisp crunch from the greens all in one bite. It’s a party in your mouth, and everyone’s invited.
• It’s incredibly versatile. Honestly, this is more of a template than a rigid recipe. Don’t have a red pepper? Use a yellow one. Love zucchini? Throw it in! The method stays the same, and you can use whatever vegetables are looking good at the market or languishing in your fridge’s crisper drawer.
• It’s perfect for meal prep. You can roast a big batch of vegetables on a Sunday and have wrap-ready fillings for days. The components store beautifully, so assembling a wrap on a hectic Tuesday takes mere minutes.
• It feels nourishing and vibrant. This wrap is packed with colour and real food ingredients. It’s the kind of meal that leaves you feeling energised and happy, without any of the heaviness that can come from a more processed lunch.

Ingredients & Tools

• 1 large red bell pepper, deseeded and sliced into strips
• 1 medium red onion, sliced into wedges
• 1 medium courgette (zucchini), halved lengthways and sliced into half-moons
• 200 g cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 4 large wholemeal or plain flour tortillas
• 200 g hummus (store-bought or homemade)
• Large handful of fresh spinach or rocket (arugula)
• Optional: A squeeze of lemon juice, crumbled feta cheese, or a drizzle of chilli sauce

Tools: A large baking tray, parchment paper, a large mixing bowl.

A little note on the vegetables: the combination here is a classic for a reason—the sweetness of the pepper and onion, the mildness of the courgette, and the juicy burst from the tomatoes create a fantastic balance. But honestly, feel free to get creative. The hummus is non-negotiable though; it’s the glue that holds everything together and adds that essential creamy element.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Don’t overcrowd the pan! This is the golden rule of roasting. If you pile all the veggies onto one small tray, they’ll steam instead of roast. You want a single layer with a little space between pieces for that proper caramelisation. Use two trays if you need to.
• What’s the best hummus for the job? A classic, smooth hummus works beautifully here. If you’re using store-bought, give it a good stir first. If you’re feeling ambitious, homemade hummus with an extra squeeze of lemon is absolutely divine.
• Warm your tortillas? It makes a world of difference. A quick 15-20 seconds in a dry frying pan or a few seconds in the microwave (covered with a damp paper towel) makes the tortillas pliable and less likely to tear when you roll them.
• Let the veggies cool slightly. I know it’s tempting to assemble immediately, but piping hot vegetables can make the tortilla soggy. Let them sit for 5 minutes after roasting—they’ll still be wonderfully warm.

How to Make Roasted Vegetable and Hummus Wrap

Serving Suggestions

Complementary Dishes

• A simple side salad — A crisp mix of cucumber, red onion, and parsley with a lemony vinaigrette cuts through the richness of the wrap beautifully without competing for attention.
• Spiced sweet potato wedges — If you’re feeling extra hungry, a few baked wedges with a sprinkle of cumin and coriander on the side make this a truly feast-like meal.
• A bowl of lentil soup — On a cooler day, a warm, brothy soup and this wrap are the ultimate comforting yet light lunch combination.

Drinks

• Iced green tea with mint — The clean, slightly bitter notes of green tea are incredibly refreshing alongside the earthy, smoky flavours of the wrap.
• A crisp, dry cider — The effervescence and apple notes work surprisingly well with the sweet roasted vegetables and creamy hummus.
• Sparkling water with lemon — Sometimes simple is best. The bubbles and citrus cleanse the palate perfectly between bites.

Something Sweet

• A few squares of dark chocolate — A piece of high-cocoa dark chocolate is the perfect, not-too-sweet ending that feels sophisticated and satisfying.
• Fresh berries with a dollop of yoghurt — The tartness of the berries and the creaminess of the yoghurt provide a light, refreshing finish.
• A chewy ginger nut biscuit — The warm spice of a ginger nut is a lovely, simple way to round off the meal with a little crunch.

Top Mistakes to Avoid

• Mistake: Soggy wraps. This usually happens from assembling with scalding hot vegetables or from adding a wet ingredient (like a watery salsa) directly onto the tortilla. Letting the veggies cool slightly and using the hummus as a barrier are your best defences.
• Mistake: Overfilling. It’s so tempting to pack in as much as possible, but an overstuffed wrap is impossible to roll and will likely burst. Be generous, but leave enough tortilla real estate to fold and roll properly.
• Mistake: Underseasoning the vegetables. The roasting process mellows flavours, so you need to be a bit bold with the salt and spices at the beginning. Taste a piece of raw veg after tossing with oil and seasoning—it should taste well-seasoned.
• Mistake: Using cold, stiff tortillas. A cold tortilla straight from the packet is much more likely to crack and tear. Taking 20 seconds to warm it up transforms it into a pliable, cooperative wrapper.

Expert Tips

• Tip: Add a flavour boost after roasting. Just before assembling, toss the warm roasted vegetables with a squeeze of fresh lemon juice or a tiny splash of balsamic glaze. This little hit of acidity right at the end brightens all the other flavours spectacularly.
• Tip: Make it a grain bowl instead. If you’re not in a wrap mood, this combo is fantastic as a bowl. Just layer cooked quinoa or couscous with the hummus, greens, and roasted veggies. It’s equally delicious.
• Tip: Prep your veggies the night before. Chop all your vegetables and store them in an airtight container in the fridge. The next day, all you have to do is toss them with oil and spices and roast—dinner is on the table in half the time.
• Tip: Create a flavourful “schmear”. Mix your hummus with a teaspoon of harissa paste, some chopped sun-dried tomatoes, or a handful of fresh herbs before spreading it on the tortilla. It’s an easy way to add another layer of complexity.

FAQs

Can I make these wraps ahead of time for lunch?
Absolutely! They are fantastic for meal prep. The key is to let the roasted vegetables cool completely before assembling the wraps. Assemble them, wrap each one tightly in cling film or foil, and store them in the fridge for up to 2 days. The hummus barrier helps, but for the very best texture, eat them within 24 hours. You can eat them cold, or if you have access to a panini press or oven, gently reheat them to warm through and crisp up the tortilla a bit.

What other vegetables can I use?
Oh, so many! This recipe is a wonderful canvas. Think about vegetables that roast well: aubergine (eggplant), cut into cubes; sweet potato, in small dice; broccoli or cauliflower florets; mushrooms (they’ll add a lovely meaty texture); or even butternut squash. Just keep an eye on the cooking time—denser veggies like sweet potato might need a few extra minutes. The trick is to cut everything to a similar size for even cooking.

My wrap keeps tearing when I try to roll it. Help!
This usually comes down to two things: the tortilla itself or the rolling technique. First, always warm your tortilla—it makes it infinitely more flexible. Second, don’t overfill it. And finally, when you roll, remember the tuck-and-roll motion: fold the bottom up and over the filling, tuck it under, then fold in the sides, and roll firmly but gently away from you. Practice makes perfect!

Is there a good substitute for hummus?
While hummus is ideal, you can definitely switch it up. A thick, Greek-style yoghurt mixed with some lemon zest and dried mint would be lovely. A whipped feta dip or even a creamy avocado mash (think guacamole without too many chunky bits) could also work as a tasty, creamy base layer.

How can I add more protein to this wrap?
This is easily adaptable. For a plant-based boost, add a can of drained and rinsed chickpeas (toss them with the veggies before roasting for extra crunch!) or some cooked lentils. If you eat animal products, grilled chicken strips, flaked tuna, or even a few slices of halloumi cheese pan-fried until golden would be delicious additions. Just add your protein on top of the vegetables before rolling.