Mediterranean Veggie Wrap

Name: Mediterranean Veggie Wrap
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 pcs bell pepper (large, any color, sliced into strips); 1 pcs zucchini (medium, sliced into half-moons); 1 pcs eggplant (small, cubed); 1 pcs red onion (medium, sliced); 2 tbsp olive oil (for roasting vegetables); 1 pinch salt (for roasting); 1 pinch black pepper; 1 tsp dried oregano; 4 pcs large flour tortilla (10-inch, plain or whole wheat); 0.5 cup hummus (store-bought or homemade); 1 pcs cucumber (small, thinly sliced); 1 pcs tomato (medium, diced); 0.25 cup feta cheese (crumbled); 2 tbsp kalamata olives (pitted, halved); 2 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (fresh, chopped)

RATING

4.4/5(78)

TASTE SCORE

9/10

A colorful, flavor-packed wrap loaded with roasted vegetables, creamy hummus, tangy feta, and fresh herbs. Every bite delivers warm, smoky notes from the roasted veggies balanced by cool, crisp cucumber and a zesty lemon dressing. Quick to assemble and perfect for lunch or a light dinner.

PREP

15m

COOK

25m

SERVES

1 PIECE

356 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Preheat the oven and prep the vegetables.
1.Preheat oven to 425°F (220°C).
2.Slice bell pepper into strips, zucchini into half-moons, cube eggplant, and slice red onion.
3.Line a baking sheet with parchment paper.
roast · ~25 min
Roast the vegetables.
1.Toss all prepped vegetables with olive oil, salt, pepper, and dried oregano.
2.Spread in a single layer on the prepared baking sheet.
3.Roast 20-25 minutes, stirring halfway, until tender and edges are lightly charred.
TIPDon't crowd the pan — use two pans if needed. Overcrowding steams the vegetables instead of roasting them.
prep · ~5 min
Prep the fresh toppings while vegetables roast.
1.Thinly slice cucumber, dice tomato, halve olives, crumble feta, and chop parsley.
2.In a small bowl, whisk lemon juice with a pinch of salt and pepper for a quick dressing.
assemble · ~2 min
Warm the tortillas.
Heat each tortilla in a dry skillet over medium heat for 20-30 seconds per side, just until pliable and lightly toasted.
assemble · ~5 min
Assemble the wraps.
1.Spread about 2 tablespoons of hummus down the center of each warm tortilla.
2.Top with a generous portion of roasted vegetables.
3.Add fresh cucumber, tomato, olives, and crumbled feta.
4.Drizzle with lemon dressing and sprinkle with chopped parsley.
TIPLeave a 2-inch margin at the bottom to keep fillings from falling out when you roll.
assemble · ~2 min
Roll the wrap tightly.
1.Fold the bottom flap up over the filling.
2.Fold in both sides, then roll firmly from bottom to top.
3.Slice in half diagonally for easier eating.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the vegetables into uniform sizes to ensure even roasting.
2
Pat the zucchini dry after slicing to remove excess moisture for better browning.
3
Toast the tortillas in a dry skillet to make them pliable and prevent tearing.
4
Let roasted vegetables cool for 5 minutes before assembling to avoid soggy wraps.
5
Use a serrated knife to slice the wrap cleanly without squishing the fillings.
6
For meal prep, store components separately and assemble just before eating.

RECIPE VARIATIONS