Roasted Veggie Wraps
Smoky roasted vegetables, hummus and a punchy yoghurt sauce tucked into warm whole-wheat wraps. Perfect for lunch or a light dinner.
Prep
10 min
Cook
25 min
Total
35 min
Servings
2
Ingredients
- 2 large whole-wheat wraps
- 1 red pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 400 g canned chickpeas, drained
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 4 tbsp hummus
- 3 tbsp Greek yoghurt
- 1 tsp lemon juice
Method
Gluten-free option ↓- 1
Preheat oven to 220°C (200°C fan). Line a large baking tray.
- 2
Toss pepper, zucchini, onion and chickpeas with olive oil, smoked paprika, garlic powder, salt and pepper.
- 3
Spread on the tray in a single layer and roast for 20–25 minutes until caramelised.
- 4
Mix yoghurt with lemon juice and a pinch of salt to make the sauce.
- 5
Warm the wraps in a dry pan for 30 seconds each side.
- 6
Spread hummus on each wrap, pile on the roasted veggies, drizzle with yoghurt sauce and top with rocket.
- 7
Roll up tightly, slice in half and serve immediately.
Gluten-free swap
Use certified gluten-free wraps or corn tortillas instead of whole-wheat wraps — everything else in this recipe is naturally gluten-free.
Nutrition per serving
380kcal
Calories
14g
Protein
48g
Carbs
16g
Fat