The Best Veggie Wraps (Full Of Flavor)

Okay, I know I’m not winning any Nobel prize for humility, but I still need to say it – these veggie wraps with hummus, avocado sauce and pan-roasted vegetables are the best. They’re amazing. To enjoy them for dinner or lunch faster throughout the week, you can meal prep the filling ingredients and pack them in separate containers. Then assemble in no time.

– Filling you said?

– Yes, these vegan wraps are filled with many things – hummus, these pan-roasted veggies, avocado dill sauce, a very green salad and some chopped pitted olives. All of them come together to create this deliciousness!

It’s like you were there, right? I don’t see how anyone can read this totally natural, casual conversation that happened and not want to make these wraps.

Like, they’re objectively SO good! (she said about her own recipe)

I made them for dinner the other night and didn’t even know how to shoot the recipe, because it was dark already, but I found a way.

I know they don’t look like models, not even like the 1% high-value veggie wraps, but they’re incredible.

It’s what’s on the inside that matters, right? And let me tell you, there’s a lot of garlic and flavor on the inside of these wraps. #Garlic4president.

I definitely overstuffed them. Don’t do that. And don’t cut in the middle – that’s for the photos – I didn’t show the other half because it was not pretty. And I had already eaten it.

Serve like you would a gyro – the whole thing, just wrapped.

So, here’s the recipe and I’ll include some step-by-step photos below.

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Veggie Wraps

Yield: 2

Prep Time: 22 minutes

Cook Time: 8 minutes

Total Time: 30 minutes

These veggie wraps with hummus, avocado sauce and pan-roasted vegetables are THE BEST. To enjoy them for dinner or lunch faster throughout the week, you can meal prep the vegan filling ingredients and pack them in separate containers. Then assemble in no time.

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Ingredients

Pan-Roasted Vegetables

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• 2 cups butternut squash, cut in slices (like wedges)*
• 1 bell pepper, cut in large strips
• 2 jalapenos, roughly chopped
• 3 garlic cloves, minced
• a pinch of oregano
• salt and pepper
• 1 tbsp olive oil

Salad:

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• 1 1/2 cup cherry or ripe tomatoes, thinly chopped
• 1/2 cup sweet peppers, chopped
• 1 cup arugula, finely chopped
• handful parsley and mint, finely chopped
• 1/2 onion, chopped
• 1/2 cup kale, finely chopped and massaged (optional)
• lemon juice, salt, and olive or flax oil to taste

Avocado Dill Sauce

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• 1 ripe avocado
• 1/2 lemon, juice of (or to taste)
• 2-3 tbsp dill, finely chopped
• 1-2 garlic cloves
• salt and pepper

Additionally

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• 2 pita breads (the flat ones) or tortillas
• hummus
• handful pitted chopped olives (Kalamata or green)

Optional:

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• roasted eggplant

Instructions

1. Pan-Roasted Vegetables: Heat some olive oil in a large pan and add the butternut squash, pepper, jalapenos, oregano, salt and pepper and whatever other vegetables you'd like to use. Stir occasionally for the next 3-4 minutes to allow the vegetables to roast. Add the minced garlic and stir for another 2-3 minutes to allow the flavors to combine.
2. Combine the ingredients for the salad and mix with lemon juice, olive or flax oil, salt and pepper to taste.
3. Make the avocado dil sauce by thoroughly mashing the avocado until smooth with chopped dill, minced garlic, lemon juice, salt and pepper.
4. Then make the hummus (if not using store-bought) and start assembling.
5. First spread hummus all over the bread, then the roasted vegetables in the middle, then salad, olives and finally the avocado sauce. Do not overfill; no need to cut in the middle. Roll and enjoy!
   

Notes

*if you're making these when no butternut squash is available, you can also use carrots or sweet potatoes (here, cooking might take longer)

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How To Make The Best Veggie Wraps

To start with you need to cut all the vegetables for the wraps.

I highly recommend making your own hummus, but if you don’t have time – store-bought is absolutely fine.

Pan-roast the vegetables with some garlic and herbs for a few minutes, stirring occasionally.

Make the avocado dill sauce by mashing an avocado with garlic, fresh dill, lemon juice, salt and pepper.

For the salad chop arugula, kale, fresh herbs, cherry tomatoes, onion and sweet pepper. Season with lemon juice, olive oil, salt and pepper.

Time to assemble: start with hummus, then vegetables

next add in some salad and then the avocado dill sauce.

and now it’s time to roll these into a delicios wrap! Do not slice in the middle – I decided to do it only to demonstrate the filling in the photos but I kinda regret it. Keep it rolled whole like a gyro and enjoy!