Vegan Roasted Veggie Wrap Recipe
Roasted veggies in a wrap sound fancy, but really, it’s just a delicious way to eat your rainbow without a mess.
This recipe stuffs tender, caramelized vegetables into a cozy tortilla, making every bite feel like a hug you can eat.
Add creamy hummus or tangy sauce, and suddenly your lunch feels way less “meh” and more “heck yes, queen.”
Perfect for those days when you want something healthy but refuse to sacrifice flavor or sanity.
Fast to prepare, easy to devour, and vegan-approved—because you deserve food that’s as smart as you are.
Vegan Roasted Veggie Wrap Recipe
A colorful wrap filled with roasted seasonal veggies, drizzled with sauce, wrapped up tight for easy, flavorful eating.
Ingredients
- 1 medium zucchini sliced
- 1 red bell pepper sliced
- 1 small red onion sliced
- 1 cup mushrooms halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 large whole wheat tortillas
- 4 tablespoons hummus or vegan mayo
- Handful fresh spinach or arugula
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Toss zucchini, pepper, onion, mushrooms with olive oil, paprika, garlic powder, salt, and pepper.
- Roast veggies for 20 minutes, stirring halfway until tender and slightly charred.
- Warm tortillas in a skillet or microwave.
- Spread hummus evenly on each wrap, add roasted veggies, and top with greens.
- Roll tightly and slice diagonally for maximum snack appeal.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 25%
- Vitamin C: 40%
- Iron: 15%
- Calcium: 10%
- Vitamin K: 20%
✨ Additional Notes/Tips
- Swap veggies based on season or mood—eggplant, carrots, or sweet potato all rock.
- Add a splash of balsamic glaze for a fancy twist.
- Use gluten-free wraps if your gut demands it.
- Leftovers taste great cold or reheated—wrap once, eat twice!
