30-Minute Grilled Vegetable Hummus Wraps
Smoky grilled zucchini and sweet red onion meet creamy hummus and gooey mozzarella in these delicious lavash wraps. Light yet filling, they’re rich in plant-based protein, fiber, and healthy fats—making them a great option for a quick, nutritious lunch or dinner. Grill the vegetables once, then assemble fresh wraps all week for easy, fuss-free meals.
Equipment
- 1 grill or grill pan
- 1 frying pan (nonstick)
- 1 Chef’s knife
- 1 glass mixing bowl
Ingredients
- 4 lavash wraps or 2 lavash wraps split in half along perforated edges
- ½ cup hummus
- 2 medium zucchini
- 1 large red onion
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 2 ounces reduced-fat mozzarella cheese
Instructions
- Prepare the Flavorful Marinade: In a medium-sized mixing bowl, combine 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, ½ teaspoon of Italian seasoning, and ½ teaspoon of kosher salt. Whisk the ingredients together until the mixture is fully blended, smooth, and slightly emulsified. This marinade will infuse the vegetables with a balanced combination of sweetness, tang, and herby flavor. Set the bowl aside while you prepare the vegetables.
- Slice and Prep the Vegetables: Trim both ends of the 2 medium zucchini and discard them. Slice the zucchini lengthwise into thin, even strips, about ¼-inch thick—this ensures quick and even cooking on the grill. Next, peel the 1 large red onion and slice it horizontally into 4 thick rounds, keeping the layers intact so they’re easier to grill without falling apart. The consistent thickness of each slice will help them develop beautiful grill marks while cooking evenly.
- Marinate the Zucchini and Onion: Place the zucchini slices into the bowl with the marinade. Toss them gently with tongs or your hands until each slice is evenly coated. For the onion rounds, handle them delicately to avoid separating the rings—place them in the marinade and lightly coat each side with a spoon or brush. Let the vegetables sit for 5–10 minutes to absorb the flavors before grilling.
- Preheat and Prepare the Grill: Set a grill pan (or outdoor grill) over medium heat.Allow it to preheat for 3–5 minutes—this is key to achieving those deep, flavorful grill marks. If you’re using a grill pan indoors, lightly spray or brush it with oil to prevent sticking.
- Grill the Vegetables to Perfection: Arrange the zucchini slices and onion rounds in a single layer on the hot grill. Cook for about 5 minutes per side, flipping carefully with tongs once grill marks appear and the vegetables have softened. The zucchini should be tender but still hold its shape, and the onions should have a light caramelization. Once cooked, transfer the vegetables back into the reserved marinade and toss briefly to coat them again for an extra punch of flavor.
- Assemble the Wraps: Lay out the 4 lavash wraps on a clean work surface or large cutting board. Spread 2 tablespoons of hummus evenly over each lavash, covering most of the surface but leaving a small border around the edges for easier rolling. Sprinkle ½ ounce of reduced-fat mozzarella cheese over the hummus layer. Arrange the grilled zucchini and onion on top, distributing them evenly so each bite has a good balance of flavors and textures.
- Roll the Wraps Neatly: Starting from one short end of the lavash, roll each wrap tightly, tucking in the edges slightly as you go to keep the filling secure. Place each wrap seam-side down to prevent it from unrolling during the toasting process.
- Toast for Extra Crispness: Heat a nonstick frying pan or the same grill pan you used earlier over medium heat.Lightly coat the surface with nonstick spray or a thin layer of oil. Place the wraps seam-side down in the pan and cook for about 2 minutes per side, pressing gently with a spatula to ensure even contact with the pan. This step will warm the hummus and cheese, while giving the lavash a lightly crisped, golden-brown exterior.
- Serve Fresh or Store for Later: Once toasted, remove the wraps from the pan and allow them to cool slightly before slicing in half for serving. For meal prep, store the grilled vegetables separately and assemble the wraps just before eating to prevent sogginess. If freezing, wrap each assembled wrap tightly in foil before placing it in the freezer. To reheat, microwave for 1–2 minutes, then crisp up in an air fryer or toaster oven for best texture.
Notes
- Slice zucchini evenly to ensure uniform grilling and prevent undercooked or overly soft spots.
- Keep onion rounds intact while grilling for easier flipping and a sweeter, caramelized flavor.
- Double the marinade if you prefer extra sauce for drizzling over the wraps before serving.
- Toasting the wrap is optional but highly recommended for added crunch and warmth.
- Assemble wraps just before serving to prevent sogginess, especially for meal prep.
- Use flavored hummus (like roasted red pepper or garlic) for a flavor twist.
- Reduced-fat mozzarella melts well while keeping the dish lighter in calories.
