Mediterranean Grilled Vegetable Wraps

My neighbor knocked on the door one summer evening with a basket of zucchini and bell peppers from her garden, and I realized I had exactly one hour to turn them into something impressive for dinner guests. I'd never made grilled vegetable wraps before, but I knew the grill was already warm and hummus was waiting in the fridge. Something about the simplicity of it clicked—no complicated techniques, just fresh vegetables and a little char from the heat. That night, everyone asked for the recipe, and I've been making these wraps ever since.

I made these wraps for my sister's book club last spring, and watching everyone assemble their own custom versions at the table turned it into this casual, fun moment. Someone joked about building edible art, and suddenly everyone was layering vegetables like they were arranging a painting. That's when I realized this recipe works because it puts people in control—everyone gets to choose how much feta, how much spinach, exactly what they want.

Ingredients

• Zucchini: Use a firm one and slice it lengthwise into strips rather than rounds so it doesn't fall through the grill grates.
• Red and yellow bell peppers: The colors aren't just pretty—they bring different levels of sweetness, and yellow tends to caramelize faster than red.
• Red onion: It softens beautifully on the grill and loses its harsh bite, becoming almost sweet and tender.
• Eggplant: Salt your slices lightly and let them sit for 10 minutes before grilling to remove excess moisture and prevent sogginess.
• Extra-virgin olive oil: This is your marinade base, so don't skip quality here—it makes a real difference in flavor.
• Balsamic vinegar: Just a touch adds depth and a slight sweetness that balances the charred vegetables perfectly.
• Dried oregano: If you have fresh oregano, use it—roughly a tablespoon chopped—and add it just before grilling so it doesn't burn.
• Garlic powder: I prefer this to fresh garlic for marinades because it distributes evenly and won't burn on the grill.
• Whole wheat tortillas or flatbreads: They're sturdier than regular flour tortillas and won't tear when you pack them full of vegetables.
• Hummus: Homemade is wonderful, but store-bought works just fine—I've used both and the wraps are equally delicious.
• Feta cheese: Crumble it just before assembling so it stays fresh and doesn't dry out sitting around.
• Baby spinach: It wilts slightly when it touches the warm vegetables, which is actually perfect for texture.
• Cherry tomatoes: These stay juicy and burst with flavor, adding freshness to every bite.
• Fresh parsley: A handful at the end brightens everything up and adds a peppery, herbaceous finish.

Instructions

Heat your grill and prepare the marinade:

Get your grill or grill pan to medium-high heat so it's hot and ready to sear. While it preheats, whisk together the olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper in a large bowl—this simple marinade is where all the flavor lives.

Coat the vegetables evenly:

Add all your cut vegetables to the bowl and toss gently but thoroughly, making sure every piece gets coated in that fragrant oil mixture. Don't rush this step because even coverage means even cooking.

Grill in batches, watching for the char:

Working in batches so you don't overcrowd the grill, lay the vegetables out and let them sit for 3 to 4 minutes per side until they're tender and lightly charred. The char is what gives these wraps their signature smoky flavor, so don't flip too early.

Warm your tortillas gently:

Right before assembly, place your tortillas on the grill or in a dry skillet for just 30 seconds per side to make them pliable and warm. They'll be easier to roll and taste fresher this way.

Build each wrap with care:

Spread a generous 1/4 cup of hummus across the center of a warm tortilla, then layer the grilled vegetables, spinach, cherry tomato halves, and a handful of crumbled feta. Finish with a sprinkle of fresh parsley.

Roll tightly and serve:

Starting from one end, roll the tortilla snugly around the filling, tucking in the sides as you go to seal it all in. Slice in half at a slight angle so you can see all those beautiful layers, and serve right away while everything's still warm.

Save

There was an afternoon when my roommate came home exhausted from work, and I had these wraps ready. Watching their face light up when they bit into it—tasting the char, the creaminess of hummus, the little burst of tomato—reminded me that good food doesn't have to be complicated to feel like a gift. It's one of those simple dishes that transforms an ordinary day into something a bit more special.

The Art of Grilling Vegetables

Grilling vegetables is one of those techniques that seems intimidating until you realize it's mostly about patience and listening to what the grill tells you. I used to flip constantly, worried everything was burning, but I learned that waiting those 3 to 4 minutes without touching anything lets the vegetables develop that gorgeous caramelization. The key is starting with a hot grill and not crowding the space—give each piece room to breathe and make contact with the heat.

Making This Meal Your Own

One of my favorite things about this recipe is how easily it adapts to what you have on hand or what you're craving. I've made it with roasted mushrooms instead of eggplant, added grilled halloumi for extra richness, swapped in labneh when feta wasn't available, and every version has been wonderful. The marinade works on almost any vegetable, so don't feel locked into this exact combination.

Pairing and Serving Suggestions

These wraps are hearty enough to stand alone, but they're also perfect alongside a simple salad or some grilled bread for soaking up extra hummus. I often serve them with a crisp white wine like Sauvignon Blanc, and a squeeze of fresh lemon juice on the side never goes amiss. If you're feeding a crowd, set up a little assembly line and let everyone build their own—it's always more fun that way, and people feel more invested in their meal.

• Try drizzling tzatziki sauce inside if you want a cooling element alongside all that smoky char.
• Keep extra hummus and feta on the side so people can add as much as they like.
• These wraps are surprisingly good cold the next day if you have leftovers, though I rarely do.

Save

These wraps have become my go-to when I want to feed people something that tastes like I've put in real effort without actually stressing in the kitchen. They're proof that the best meals are often the simplest ones, built on good ingredients and a little patience over heat.

Recipe Questions & Answers

→ Can I make these wraps ahead of time?

Yes, you can grill the vegetables up to 2 days in advance and store them in the refrigerator. When ready to serve, briefly warm the vegetables and tortillas before assembling for the best texture and flavor.

→ What vegetables work best for grilling?

Zucchini, bell peppers, eggplant, and red onion are excellent choices because they hold their shape well when grilled and develop a nice char. You can also add mushrooms, asparagus, or summer squash depending on what's in season.

→ How do I prevent the tortillas from getting soggy?

Make sure your grilled vegetables have cooled slightly before assembling, and don't overfill the wraps. You can also spread a thin layer of hummus first to create a barrier between the tortilla and the vegetables.

→ Can I use a different type of cheese?

Absolutely! Goat cheese, ricotta salata, or even a sharp cheddar work well. For a vegan version, try dairy-free feta or add extra olives and sun-dried tomatoes for that salty element.

→ What can I serve with these wraps?

A crisp Greek salad with cucumber and tomatoes pairs perfectly. You could also serve with tzatziki sauce for dipping, roasted potatoes, or a light cucumber-yogurt soup for a complete Mediterranean meal.

→ How do I store leftovers?

Wrap assembled leftovers tightly in foil or plastic wrap and refrigerate for up to 1 day. For best results, store components separately and assemble just before eating—grilled vegetables keep for 2-3 days in the refrigerator.