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This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. It's perfect for Meatless Monday! 232 calories and 4 Weight Watchers Freestyle SP
If I was ever struck with the urge to open up a lunchtime cafe, this grilled vegetable wrap sandwich would be the first thing on the menu. It's that good. And it only took about two neurons to figure out how to put it together. Because it's that easy. And in the description of my fake restaurant's menu, I'd be sure to mention that it's vegan, too.
I never used to be an eggplant fan, unless it was drenched in a creamy béchamel sauce in a Greek moussaka. That is, until I tried grilling it. First came the , which is a much healthier and less time-intensive than the original version. I was already sold, but then the fresh flavors of my really sealed the deal.
Of course, if eggplant really isn't your thing, regardless of how it's cooked and seasoned, then swap it out for some other vegetables. You could replace it with yellow summer squash, orange bell pepper or some grilled onions (ooo, now that would be really good!)
But if you are not sure whether or not you like eggplant, I urge you to give this a try. When seasoned with crushed rosemary, salt and pepper, and grilled until tender, the flavor becomes miraculously mellow and completely alluring.
I cheated and used store-bought hummus to smear on the tortillas. If you feel so inclined to make your own hummus, then go for it! A flavored hummus, such as roasted red pepper or roasted garlic would add another punch of flavor.
And what if you don't really care whether or not your sandwich is vegan and you really can't imagine eating a wrap sandwich without cheese? Sprinkle in some crumbled feta cheese.
In other words, this grilled vegetable wrap sandwich is customizable to the nth degree, which makes it perfect for a last-minute "clear out the fridge" kind of lunch or dinner.
Note: For wraps and burritos, we typically buy the Mission Carb Balance Whole Wheat Tortillas, fajita size, which we find at our local grocery store. The nutritional information listed below is calculated using these tortillas.
Other recipes with grilled vegetables:
Cookin' Canuck's Balsamic Grilled Vegetables
Cookin' Canuck's Grilled Vegetable Enchiladas (Gluten Free)
Panini Happy's Grilled Vegetable Tartine Recipe
Taste, Love & Nourish's Chipotle Grilled Vegetable Tacos
Recipe Girl's Grilled Vegetable Salad Recipe
If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Printable Recipe
Grilled Vegetable Wrap Recipe with Hummus
This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. It's perfect for Meatless Monday! 232 calories and 4 Weight Watchers Freestyle SP
4.67 from 3 votes
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Course: Entrees, Sandwich
Cuisine: Mediterranean
Keyword: Meatless Monday, Vegan, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 Servings
Calories: 231.6kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 12 ounce eggplant
- 1 large zucchini
- 1 red bell pepper
- 2 tablespoons + 2 teaspoons olive oil
- ½ teaspoona salt
- ½ teaspoon ground pepper
- ¾ teaspoon ground dried rosemary
- ¼ cup hummus
- 4 whole wheat tortillas
- 6 large basil leaves thinly sliced
Instructions
Preheat the grill to medium heat.
Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
Transfer the vegetables to a cutting board and cut them into strips.
Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
Fold up the bottom of the tortilla and fold in the sides. Serve.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints)
Nutrition
Serving: 1Wrap | Calories: 231.6kcal | Carbohydrates: 25.4g | Protein: 5.7g | Fat: 14.3g | Saturated Fat: 2.8g | Sodium: 557mg | Fiber: 14.6g | Sugar: 5.6g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
wilhelmina
We made these wraps over the weekend and they are AMAZING!!!Reply
Marybeth
This looks so easy and delicious. I love hummus so much!Reply
http://facebbooking30.com/
Howdy! I'm at work surfing around your blog from my new iphone!
Just wanted to say I love reading your blog and look forward to all your
posts! Carry on the superb work!Reply
Kirsten
Dara,
This looks like a terrific simple summer supper, once our CSA farm share is giving us boxes of veggies each week.
Thanks!Reply
Natalie @ Paper and Birch
Wow, Dara this looks like a total hit!
Reply
Danae @ reciperunner
These wraps look awesome! Everything I love is in them. Grilled vegetables, hummus, it's the perfect meatless meal!
Reply
Carol at Wild Goose Tea
I love eggplant. I am glad you became a believer. Isn't it amazing how good veggie wraps and sandwiches can be. I don't why, but I am always surprised. Probably leftover from kid talk about ick vegetables. The basil leaves really add a snap. Its amazing how much flavor you can get from a couple of leaves.
Reply
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