Roasted Vegetable Hummus Wraps with Feta

These Roasted Vegetable Hummus Wraps with Feta are vegetarian, protein-packed, and easy to make. Roast a big pan of veggies and enjoy these delicious healthy wraps for lunch all week!

Happy New Year! Does anyone else feel like the holidays flew by, but at the same time, November was a year ago?! I’m feeling happy, refreshed, and excited to share many new recipes with you all this year. I’m kicking the new year off with these delicious Roasted Vegetable Hummus Wraps with Feta.

If you’re one of those people who loves quick and easy lunches that will last all week, these hummus wraps are for you. They make the perfect light but cozy winter lunch. Enjoy!

Roasted Vegetable Hummus Wrap Recipe Ingredients

• Vegetables – The great thing about these roasted veggie wraps is that you can use any roasted vegetables you want. It’s great if you have leftover roasted veggies or if you just feel like whipping up a big pan of them like I do regularly 🙂  I used a mixture of red and yellow bell peppers, red onion, and zucchini. Other great options are eggplant, mushrooms, sweet potato, broccoli, carrots, asparagus, cauliflower, really anything!
• Wraps – I used the large green spinach wraps that you can usually find near the tortillas at the grocery store. You can use any kind of wrap you like. You could also chop all the ingredients into small pieces and make it into a flatbread.
• Hummus – I used plain hummus because I didn’t want a flavored one that might overpower the vegetables, but feel free to use any kind of hummus you like. 
• Feta Cheese – Feta cheese adds some saltiness and creaminess that goes well with the hummus and veggies. If you’re vegan/dairy-free, you can use vegan feta cheese or omit the cheese entirely. Most grocery stores sell a version of vegan feta cheese or some type of spreadable vegan cheese that can also be used.
• Salad Greens – I used spring mix in these wraps, but you can use any kind of green. The greens do get dressed, so if you’re making these wraps ahead of time, I recommend using something heartier like romaine lettuce or kale because they won’t wilt.
• Balsamic Dressing – Any dressing can be used in these wraps; even oil, vinegar, or lemon juice would work great! I used a classic balsamic dressing and added some tahini. It was tangy and creamy, and the roasted vegetables were so good.

Why Your Body Will Love These Wraps

• Fiber – If you read this blog often, you know I love beans for many reasons, including their fiber content. The fiber found in hummus, thanks to the chickpeas, helps digestion (including passing healthy bowel movements) and blood sugar regulation. It binds to toxins and carries them out of our system. Fiber also helps us feel full for longer, contributing to weight management.
• Beneficial Balsamic – Balsamic vinegar is a delicious and easy way to add additional health perks to many dishes. Balsamic vinegar has antioxidants that help block cells that raise cholesterol and antimicrobial compounds that benefit our skin. Balsamic aids digestion and helps stabilize blood pressure, and contains estrone glucoside, which improves blood flow and decreases the chance of stroke and heart disease.
• Antioxidants – The colorful veggies and leafy greens in these wraps boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood and help reduce the risk of chronic diseases, including heart disease and cancer.

How To Make Roasted Veggie Hummus Wraps

1. Preheat your oven to 425 degrees F and prepare the vegetables. I like to slice them into thin strips that will easily fit inside the wrap. You can do any shape or size you like. Place all the veggies on a large baking sheet, drizzle with oil, and season with a pinch of salt and pepper. Toss everything together until vegetables are coated and place in the oven.Roast the vegetables until soft and starting to brown, about 15 minutes. Remove from the oven and let cool for about 20 minutes.
2. Add mixed greens to a medium-sized bowl and drizzle some of your salad dressing over them. Gently toss until just coated; you don’t want them too heavily coated with the dressing.
3. Assemble your wraps: lay your tortilla on a flat surface. I did not need to heat mine first, but if your wraps are cold or break easily, I recommend heating them on the stovetop or in the microwave for a few seconds to make them more flexible. Spread the middle of the wrap with about two Tablespoons of hummus. Top with a spoonful of feta cheese and a healthy helping of the roasted vegetables.
4. Next, add the dressed greens to the top and carefully fold the sides of the wrap. Fold it up like a burrito. I like to heat a skillet over medium heat and add a little avocado oil spray. Then place the wrap in, seam side down, and let it brown for a few minutes to seal the wrap. Slice in half and enjoy!

Recipe Frequently Asked Questions

• Is this recipe gluten-free?  I did not use a gluten-free wrap for mine, but you can easily use a gluten-free one because the rest of the ingredients are GF.
• Are these wraps vegan? No, I used regular feta cheese, but you can easily make them with a vegan feta cheese substitute or omit the cheese, and they will still be delicious!
• Can I make these ahead of time for lunches? My tips for making these are: vegetables can be roasted up to 3-4 days in advance. If using a delicate green (like spring mix), I do not recommend making them too far in advance. Wraps tend to get soggy; the spring mix will get especially soggy.  

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Vegetarian Wrap Recipes?

Peanut Butter Hummus Veggie Wraps with Tofu

Crunchy Asian Inspired Tofu Wraps

10 Minute Curry Chickpea Lettuce Wraps

Healthy Taco Chickpea Lettuce Wraps

Chickpea Avocado Lettuce Wraps

Roasted Vegetable Hummus Wraps with Feta

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5 from 1 review

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6 1x
• Diet: Vegetarian

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Description

These Roasted Vegetable Hummus Wraps with Feta are a protein packed, vegetarian meal that is easy to make!  Roast a big pan of veggies and have these delicious healthy wraps for lunch all week long!

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Ingredients

Scale 1x2x3x

• 1 medium sized red bell pepper, thinly sliced
• 1 medium sized yellow bell pepper, thinly sliced
• 1/2 large red onion, thinly sliced
• 1 medium sized zucchini, thinly sliced into about 2 inch pieces
• 3–4 cups favorite leafy greens
• 1/2 cup prepared balsamic vinaigrette, homemade or storebought
• 1 tablespoon tahini
• 4–6 large wraps, I like to use the green spinach ones
• 8–10 tablespoons hummus, flavor of choice
• 1/2 cup crumbled feta cheese, or more if desired
• Olive oil
• Salt and black pepper

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Instructions

1. Pre-heat your oven to 425 and prepare the vegetables.  I like to slice them into thin strips that will easily fit inside the wrap.  You can do any shape or size you like.  Place all the veggies on a large baking sheet and drizzle with oil and season with a pinch of salt and pepper.  Toss everything together until vegetables are coated and place in the oven.  Roast vegetables until softened and starting to brown, about 15 minutes.  Remove from the oven and let cool, about 20 minutes.
2. Add mixed greens to a medium sized bowl and drizzle some of your salad dressing over them.  Gently toss until just coated, you don’t want them to be too heavily coated with the dressing.
3. Assemble your wraps: lay your tortilla on a flat surface.  I did not need to heat mine first, but if your wraps are cold or break easily, I would recommend heating on the stovetop or in the microwave for a few seconds to make them more flexible.  Spread the middle of the wrap with about two tablespoons of hummus.  Top with a spoonful of feta cheese and a healthy helping of the roasted vegetables.
4. Next, add the dressed greens to the top and carefully fold the sides of the wrap in and then fold it up like a burrito.  I like to heat a skillet over medium heat and add a little avocado oil spray.  Then place the wrap in, seam side down, and let brown for a few minutes just to help seal the wrap.  Slice in half and enjoy!

Notes

This full recipe makes about 4-6 wraps, depending on how full you stuff them.  If you just want to make one wrap you can roast your vegetables, use what you need and then store the leftovers in the refrigerator.  Then, just use a single serving of each of the other ingredients.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Lunch, Vegetarian
• Method: Oven
• Cuisine: American