Veggie Wrap Recipe

Prep vegetables

Wash all vegetables. Cut zucchini into 1/4-inch rounds or half-moons. Core and seed bell peppers then slice into 1/2-inch strips. Peel and slice red onion into 1/4-inch rings or strips. Clean mushrooms and slice if large. Mince the garlic clove.

Toss with oil and seasonings

In a large bowl, combine zucchini, bell peppers, onion, and mushrooms. Add 2 tbs olive oil, minced garlic, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until vegetables are evenly coated.

Grill or pan-sear

Heat a grill pan or outdoor grill to medium-high (about 400°F / medium-high). If using a skillet, heat over medium-high heat. Add the vegetables in a single layer (work in batches if needed). Cook 3–5 minutes per side, stirring or turning occasionally, until vegetables are charred at edges and tender but not mushy. Total cook time about 8–10 minutes. Transfer grilled vegetables to a bowl and let rest 2 minutes.

Prepare tortillas and tomato

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly toasted, or wrap stack in foil and heat in a 300°F oven for 5–8 minutes. Dice the tomato into 1/4-inch pieces, place in a small bowl, add 1 tsp lemon juice and 1/8 tsp salt, toss to combine.

Spread and layer

Lay a warm tortilla flat. Spread about 2 tbs of your chosen spread (hummus, pesto, or mayo) evenly over the center of the tortilla, leaving a 1-inch border around edges. Place about 1 cup of lettuce in the center on top of the spread. Top lettuce with approximately 3/4 cup grilled vegetables, 1/4 cup diced tomato, and 1/4 cup shredded cheddar cheese.

Add optional finishes

If using, drizzle about 1/2 tsp of hot sauce or balsamic glaze over the filling and sprinkle 1/2 tbsp fresh basil or cilantro. These are optional but add brightness and acidity.

Wrap

Fold the bottom edge of the tortilla up over the filling, fold in the two sides, then roll tightly away from you to form a secure wrap. If you prefer a pressed wrap, place seam-side down on a preheated skillet or panini press and cook 1–2 minutes per side until lightly golden and sealed.

Serve

Cut the wrap in half on the diagonal. Serve immediately while warm, with extra hot sauce or a small side salad if desired.

If packing for later, wrap each assembled wrap tightly in parchment or foil to keep shape. Store refrigerated up to 24 hours. For reheating, unwrap and warm in a skillet 1–2 minutes per side or microwave 30–45 seconds.