Grilled vegetable wraps are the 25-minute dinner I make when the produce drawer is overflowing — charred pepper, eggplant, zucchini, and portobello rolled up with melty cheddar, tomato, avocado, and pesto.
Ready to take your summer grilling beyond the usual veggie burgers? These Grilled Vegetable Wraps are an absolute game-changer! We’re talking tender-crisp, smoky vegetables tossed with garlic, wrapped in a warm tortilla with gooey melted cheese, and topped with all the best fixings. The kiss of the flame gives the eggplant, zucchini, and peppers an unbelievably deep flavor that pairs perfectly with bright pesto and creamy avocado. It’s a satisfying, vibrant, and surprisingly quick meal perfect for any night of the week.
Ingredients
• 1 red bell pepper, quartered and seeded
• ½ small eggplant, cut into ½-inch / 1.25 cm thick slices
• 1 medium zucchini, halved lengthwise
• 1 large portobello mushroom, about 5 ounces / 140g (4.9 oz), stem removed
• Nonstick cooking spray or olive oil
• 2 cloves garlic, minced
• ⅛ teaspoon ground black pepper
• 4 large 7 to 8-inch whole grain tortillas
• 1 cup / 112g (4 oz) shredded reduced-fat cheddar cheese, or vegan cheddar-style shreds
• 1 cup / 150g (5.3 oz) chopped fresh tomato
• Pesto, for serving
• 1 avocado, halved, seeded, peeled, and chopped (optional)
• 2 tablespoons (30 ml / 1 fl oz) light sour cream, or vegan sour cream
Instructions
1. Lightly coat the bell pepper, eggplant, zucchini, and mushroom with cooking spray or brush with oil. Place the vegetables on a preheated grill over medium-hot heat. Grill for 3-5 minutes per side, until crisp-tender and nicely charred. Remove from the grill and let them cool slightly.
2. Coarsely chop the grilled vegetables and transfer them to a medium bowl. Add the minced garlic and black pepper, tossing gently to combine everything.
3. Assemble the wraps. Divide the vegetable mixture among the four tortillas, placing it just below the center. Sprinkle the cheese evenly over the vegetables. Fold the bottom edge of each tortilla up and over the filling, then fold in the sides and roll up tightly from the bottom.
4. Place the rolled tortillas back on the grill rack. Grill for about 1 minute, then carefully turn and grill for another 1 to 2 minutes, until the tortillas are golden brown and the cheese is melted.
5. Serve immediately with fresh tomato, a dollop of pesto, chopped avocado, and sour cream.
Nutritional Information
• Nutrition Facts
• PER SERVING: 293 calories, 14 g (0.49 oz) total fat (5 g / 0.18 oz saturated fat), 20 mg cholesterol, 581 mg sodium, 25 g (0.88 oz) carbohydrate, 14 g (0.49 oz) fiber, 18 g (0.63 oz) protein.
Pro Tips
• Don’t overcrowd the grill. Cook vegetables in batches if needed to ensure they get a beautiful char instead of steaming.
• Warm your tortillas for 10-15 seconds on the grill before filling. This makes them more pliable and less likely to tear when you roll them.
• Feel free to swap the veggies! Yellow squash, red onion wedges, or asparagus spears are also fantastic additions.
• For extra flavor, marinate the vegetables for 20-30 minutes in a simple mix of olive oil, balsamic vinegar, and Italian herbs before grilling.
FAQ
Q: Can I make these grilled vegetable wraps vegan
A: Absolutely! To make this recipe fully vegan, simply use your favorite brand of vegan cheddar-style shreds and a plant-based sour cream. The rest of the ingredients are naturally vegan. For the pesto, ensure you choose a dairy-free version that doesn’t contain Parmesan cheese.
Q: How can I add more protein to these vegetarian wraps
A: These wraps already provide a solid 18g (0.63 oz) of protein per serving from the portobello mushrooms, whole grain tortillas, and cheese. For an extra protein boost, consider adding a layer of hummus, some grilled halloumi, or a sprinkle of toasted chickpeas before rolling them up.
Q: Can I prepare these grilled veggie wraps in advance
A: Yes, you can grill the vegetables ahead of time. Store the chopped, grilled vegetable mixture in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply assemble the wraps with cheese and grill them for a few minutes until warm and melted for a quick and easy meal.
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Grilled Vegetable Wraps
Ingredients
Method
- Lightly coat the bell pepper, eggplant, zucchini, and mushroom with cooking spray or brush with oil.
- Place the vegetables on a preheated grill over medium-hot heat.
- Grill for 3-5 minutes per side, until crisp-tender and nicely charred.
- Remove from the grill and let them cool slightly.
- Coarsely chop the grilled vegetables and transfer them to a medium bowl.
- Add the minced garlic and black pepper, tossing gently to combine everything.
- Assemble the wraps.
- Divide the vegetable mixture among the four tortillas, placing it just below the center.
- Sprinkle the cheese evenly over the vegetables.
- Fold the bottom edge of each tortilla up and over the filling, then fold in the sides and roll up tightly from the bottom.
- Place the rolled tortillas back on the grill rack.
- Grill for about 1 minute, then carefully turn and grill for another 1 to 2 minutes, until the tortillas are golden brown and the cheese is melted.
- Serve immediately with fresh tomato, a dollop of pesto, chopped avocado, and sour cream.
- Don't overcrowd the grill.
- Cook vegetables in batches if needed to ensure they get a beautiful char instead of steaming.
- Warm your tortillas for 10-15 seconds on the grill before filling. This makes them more pliable and less likely to tear when you roll them.
