Grilled Vegetable and Hummus Wrap

This Grilled Vegetable and Hummus Wrap is the ultimate grab-and-go lunch for anyone following a heart-healthy eating pattern. Smoky charred zucchini, red bell pepper, eggplant, and red onion are piled into a fiber-rich whole wheat tortilla along with creamy chickpea hummus and peppery fresh arugula. There's no cholesterol, no processed meat, and no added sugar here—just whole, plant-based ingredients that deliver fiber, antioxidants, and plant protein in every bite. Grilling the vegetables brings out natural sweetness and a smoky depth of flavor without needing excess oil or salt, while the hummus adds creaminess and a boost of plant-based protein in place of high-sodium deli spreads. A drizzle of heart-healthy olive oil and a splash of balsamic vinegar tie everything together, and a whole wheat tortilla provides complex carbohydrates and fiber to help support healthy cholesterol levels. Best of all, this wrap is endlessly portable: make the grilled vegetables and hummus ahead of time, then assemble wraps in minutes for busy mornings. Wrap tightly in parchment or foil and tuck into a lunch bag for a satisfying, cardiovascular-friendly midday meal that keeps sodium and saturated fat low while keeping flavor and texture high.

Ingredients

• 4 largewhole wheat tortillas, 8-10 inch diameter
• 1 mediumzucchini, sliced lengthwise into 1/4-inch planks
• 1 wholered bell pepper, seeded and cut into wide strips
• 1 smalleggplant, sliced into 1/4-inch rounds
• 1 mediumred onion, sliced into thick rounds
• 2 tablespoonsextra virgin olive oil
• 1 tablespoonbalsamic vinegar
• 0.5 teaspoongarlic powder
• 0.5 teaspoonsmoked paprika
• 0.25 teaspoonblack pepper, freshly ground
• 1 cupLow-sodium chickpea hummus, store-bought or homemade
• 2 cupsfresh arugula, loosely packed
• 1 teaspoonlemon juice, freshly squeezed, optional

Method

1. On a cutting board, slice the zucchini lengthwise into 1/4-inch planks, cut the red bell pepper into wide strips, slice the eggplant into rounds, and cut the red onion into thick rounds.
2. In a mixing bowl, toss the sliced vegetables with olive oil, garlic powder, smoked paprika, and black pepper until evenly coated.
3. Heat the grill pan over medium-high heat. Working in batches, grill the vegetables for 3-4 minutes per side until tender and charred in spots, using tongs to flip. 8:00
4. Transfer the grilled vegetables back to the mixing bowl and drizzle with balsamic vinegar, tossing gently to coat. Let cool slightly while you prepare the tortillas.
5. Lay a whole wheat tortilla flat and spread about 1/4 cup of hummus evenly across the center, leaving a border around the edges.
6. Layer a portion of the grilled vegetables over the hummus, then top with a handful of fresh arugula and a light squeeze of lemon juice if using.
7. Fold in the sides of the tortilla and roll tightly from the bottom up to form a wrap. Repeat with the remaining tortillas and filling.
8. Wrap each roll tightly in parchment paper or foil, slice in half if desired, and pack for grab-and-go, or refrigerate up to 3 days.