Jul 14 2026
Restaurants›Springfield Diner›Grilled Veggie Wrap Recipe

Grilled Veggie Wrap Recipe

Inspired by Springfield Diner
Time35m
Serves4

with Sautéed Mushrooms, Green Peppers, Tomato, Broccoli & Onions

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Ingredients

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Vegetable Filling

Wrap & Spread

Finishing & Grill

Method

Vegetable Filling

  1. 1

    Prep vegetables

    Slice mushrooms, thinly slice green pepper and onion, cut broccoli into small florets, dice and lightly seed the tomato, and mince the garlic so everything is ready to cook.

  2. 2

    Preheat pan

    Place a large skillet or sauté pan over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking (about 1–2 minutes).

  3. 3

    Sauté aromatics

    Add the sliced onions and a pinch of salt to the hot pan. Cook, stirring occasionally, for 2–3 minutes until they begin to soften. Add the minced garlic and cook 30 seconds until fragrant.

  4. 4

    Cook mushrooms and peppers

    Add the remaining 1 tablespoon olive oil and the sliced mushrooms. Cook without moving too much for 2–3 minutes to develop color, then stir. Add the green pepper and continue to cook for 3–4 minutes until the mushrooms are golden and the pepper is tender-crisp.

  5. 5

    Add broccoli and tomato

    Push the cooked vegetables to one side, add the broccoli florets and a splash (1–2 tablespoons) water if the pan is dry. Cover with a lid for 2 minutes to steam slightly, then remove lid and add the diced tomato. Stir everything together and cook 1–2 minutes until tomato softens slightly.

  6. 6

    Season

    Stir in the butter (if using), soy sauce, lemon juice, black pepper, red pepper flakes (if using), and the remaining salt. Taste and adjust seasoning. Remove from heat and let the vegetable mixture cool for 3–5 minutes so it won’t wilt the lettuce when assembled.

Wrap & Spread

  1. 7

    Warm tortillas

    Warm tortillas for 10–15 seconds per side in a dry skillet over medium heat or wrapped in foil in a 300°F (150°C) oven for 5–8 minutes so they are pliable.

  2. 8

    Assemble wraps

    Lay a warmed tortilla flat. Spread about 3 tablespoons of hummus or cream cheese over the center, leaving a 1-inch border. Layer about 1/2 cup shredded lettuce or spinach down the center, then top with roughly 3/4 to 1 cup of the sautéed vegetable mixture and 2 tablespoons shredded cheese if using.

  3. 9

    Fold

    Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. Secure with toothpicks if desired. Repeat for remaining tortillas and filling.

Finishing & Grill

  1. 10

    Grill the wraps

    Heat a grill pan or skillet over medium heat and brush lightly with the remaining 1 tablespoon butter or olive oil. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden and warmed through. Rotate to get even color.

  2. 11

    Serve

    Remove toothpicks, slice wraps in half diagonally, and serve immediately. Offer extra hummus, hot sauce, or a squeeze of lemon on the side.

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