Name: Make-Ahead Grilled Veggie Wraps
Ingredients: 2 medium Zucchini: Sliced lengthwise into ¼-inch thick planks. Provides a tender bite and grills beautifully.; 2 medium Yellow Squash: Sliced lengthwise into ¼-inch thick planks. Similar to zucchini, adds colour and a slightly sweeter flavour.; 2 Red Bell Peppers: Seeded and cut into wide, flat strips. Offer sweetness and vibrant colour, becoming tender and slightly caramelised when grilled.; 1 large Red Onion: Cut into ½-inch thick rounds. Grilling mellows its sharpness, bringing out a lovely sweetness.; 8 ounces Cremini Mushrooms: Stems trimmed, left whole or halved if large. Add an earthy, umami depth and meaty texture.; ⅓ cup Olive Oil: Extra virgin recommended. Used for coating the vegetables to prevent sticking and add flavour during grilling.; 1 tablespoon Italian Seasoning: Or a mix of dried oregano, basil, and thyme. Infuses the vegetables with classic Mediterranean herbs.; 1 teaspoon Salt: Or to taste. Enhances all the flavours.; ½ teaspoon Black Pepper: Freshly ground preferred. Adds a touch of spice.; 6-8 Large Flour Tortillas: (approx. 10-12 inch diameter) Whole wheat, spinach, or regular. The vessel for the wrap; choose sturdy ones that won’t tear easily.; 1 cup Hummus: Plain or your favourite flavour (roasted garlic, red pepper). Acts as a creamy, flavourful binder and adds moisture.; ½ cup Crumbled Feta Cheese: Optional, but recommended. Provides a tangy, salty counterpoint to the sweet grilled vegetables.; Optional additions: Fresh spinach or arugula leaves, Kalamata olives, chopped fresh parsley or basil, balsamic glaze for drizzling. For added freshness, flavour, and texture.

Ingredients

Scale

2 medium Zucchini: Sliced lengthwise into ¼-inch thick planks. Provides a tender bite and grills beautifully.
2 medium Yellow Squash: Sliced lengthwise into ¼-inch thick planks. Similar to zucchini, adds colour and a slightly sweeter flavour.
2 Red Bell Peppers: Seeded and cut into wide, flat strips. Offer sweetness and vibrant colour, becoming tender and slightly caramelised when grilled.
1 large Red Onion: Cut into ½-inch thick rounds. Grilling mellows its sharpness, bringing out a lovely sweetness.
8 ounces Cremini Mushrooms: Stems trimmed, left whole or halved if large. Add an earthy, umami depth and meaty texture.
⅓ cup Olive Oil: Extra virgin recommended. Used for coating the vegetables to prevent sticking and add flavour during grilling.
1 tablespoon Italian Seasoning: Or a mix of dried oregano, basil, and thyme. Infuses the vegetables with classic Mediterranean herbs.
1 teaspoon Salt: Or to taste. Enhances all the flavours.
½ teaspoon Black Pepper: Freshly ground preferred. Adds a touch of spice.
6–8 Large Flour Tortillas: (approx. 10–12 inch diameter) Whole wheat, spinach, or regular. The vessel for the wrap; choose sturdy ones that won’t tear easily.
1 cup Hummus: Plain or your favourite flavour (roasted garlic, red pepper). Acts as a creamy, flavourful binder and adds moisture.
½ cup Crumbled Feta Cheese: Optional, but recommended. Provides a tangy, salty counterpoint to the sweet grilled vegetables.
Optional additions: Fresh spinach or arugula leaves, Kalamata olives, chopped fresh parsley or basil, balsamic glaze for drizzling. For added freshness, flavour, and texture.

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Instructions

Prepare the Vegetables: Wash and dry all your vegetables thoroughly. Slice the zucchini, yellow squash, bell peppers, and red onion as described in the ingredients list. Aim for relatively uniform thickness, especially for the zucchini and squash planks, to ensure even grilling. Trim the mushroom stems.
Season the Vegetables: In a large bowl, combine the sliced zucchini, yellow squash, bell peppers, red onion rounds, and mushrooms. Drizzle generously with the olive oil. Sprinkle over the Italian seasoning, salt, and black pepper. Gently toss everything together until the vegetables are evenly coated with oil and seasonings. Be careful not to break the onion rounds apart too much.
Preheat the Grill: Preheat your outdoor grill or indoor grill pan over medium-high heat (around 400°F or 200°C). If using an outdoor grill, clean the grates well. If you don’t have a grill, you can roast the vegetables in a single layer on a baking sheet in an oven preheated to 425°F (220°C) for 20-25 minutes, flipping halfway, or use the broiler (watching carefully).
Grill the Vegetables: Place the seasoned vegetables onto the preheated grill grates or grill pan in a single layer. Avoid overcrowding the grill, as this will steam the vegetables rather than charring them; grill in batches if necessary. Grill for approximately 5-8 minutes per side, or until tender-crisp and nicely charred grill marks appear. The exact time will depend on your grill’s heat and the thickness of the vegetables. Red onions and peppers might take slightly longer than zucchini and squash. Mushrooms usually cook quicker. Use tongs to carefully flip the vegetables.
Cool the Vegetables: Once grilled, transfer the vegetables to a large plate or cutting board. Let them cool for at least 15-20 minutes. This step is crucial for make-ahead wraps, as adding hot vegetables directly to the tortilla with the spread can make the wrap soggy.
Chop the Grilled Vegetables: Once cooled, roughly chop the grilled vegetables into bite-sized pieces. This makes the wraps easier to assemble and eat. Discard any overly charred bits if desired.
Warm the Tortillas (Optional but Recommended): Briefly warm the tortillas one by one in a dry skillet over medium heat for about 15-20 seconds per side, or wrap the stack in a slightly damp paper towel and microwave for 20-30 seconds. This makes them more pliable and easier to roll without cracking.
Assemble the Wraps: Lay a warmed tortilla flat on your work surface. Spread a generous layer of hummus evenly over the tortilla, leaving about a ½-inch border around the edges. If using spinach or arugula, place a handful over the hummus (this can act as a moisture barrier).
Add Fillings: Arrange a portion of the chopped grilled vegetables down the center of the tortilla, on top of the hummus/greens. Sprinkle with crumbled feta cheese (if using) and any other optional additions like fresh herbs or olives. Be mindful not to overfill the wrap, as this will make it difficult to roll tightly.
Roll the Wraps: Fold in the two sides of the tortilla by about an inch. Then, starting from the bottom edge (closest to you), tightly roll the tortilla up and over the filling, keeping the sides tucked in. Continue rolling until you have a neat, compact cylinder.
Serve or Store: The wraps can be served immediately. For make-ahead, wrap each rolled tortilla tightly in plastic wrap or beeswax wrap, or place them seam-side down in an airtight container. Refrigerate.

Nutrition

Serving Size: one normal portion
Calories: 500
Fiber: 10g
Protein: 15g