Name: Roasted Vegetable Wrap with Hummus
Prep time: 5 min
Cook time: 25 min
Ingredients: 300 gr vegetables for roasting (pepper, courgette, red onion, aubergine, tomato); 2 wraps or pitta bread; 4 tbsp hummus (shop-bought or homemade); Olive oil,; 2 tbsp smoked paprika; 1 tsp dried thyme; 1 tsp Salt and pepper to taste; Rocket or lettuce leaves (optional); Juice of half a lemon to serve

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5 minutes to assemble, Mediterranean flavours and zero waste — this recipe will become part of your routine forever.

There’s a type of recipe that seems too simple to be good. No elaborate sauces, no complicated techniques, no ingredient list that requires a special trip to the supermarket. And yet, when you take a bite, you think: “why don’t I make this every day?”

This roasted vegetable wrap with hummus is exactly that.

It came about one afternoon when I had vegetables that needed attention in the fridge, shop-bought hummus and wraps that were going to go stale. Twenty-five minutes later — twenty of which the oven worked on its own — I had the most colourful and satisfying lunch of the week.

Homemade wrap cut in half, served on a white plate over a light cloth, filled with shredded chicken and roasted vegetables. — A light and flavourful wrap, ideal for quick lunches or practical meal prep.

Close-up of a wrap cut in half, showing a filling of chicken, beans and roasted vegetables in the cross-section. — A light and flavourful wrap, ideal for quick lunches or practical meal prep.

Why Roasting Vegetables Makes All the Difference

There are boiled vegetables and there are roasted vegetables. The difference isn’t small — it’s transformative.

When you roast vegetables in a hot oven with olive oil and spices, something called the Maillard reaction happens: the edges caramelise, the natural sugars concentrate and the flavour intensifies in a way that boiling in water can never achieve. The result is vegetables with golden, slightly crispy edges, soft interiors and an aroma that fills the whole kitchen.

Add smoked paprika and thyme? Then there are no words.

Roasted Vegetable Wrap with Hummus

The quickest option that doesn't need the oven on for long. Roasted vegetables inside a wrap with hummus — simple, nutritious and full of flavour.

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Prep Time 5

Cook Time 25

Servings: 2 People

Course: Main Course

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

300 gr vegetables for roasting (pepper, courgette, red onion, aubergine, tomato)
2 wraps or pitta bread
4 tbsp hummus (shop-bought or homemade)
Olive oil,
2 tbsp smoked paprika
1 tsp dried thyme
1 tsp Salt and pepper to taste
Rocket or lettuce leaves (optional)
Juice of half a lemon to serve

Equipment

baking tray
Baking paper

Method

Preheat the oven to 200°C and line a baking tray with baking paper.
Cut all the vegetables into strips or similarly sized pieces so they roast evenly.
Place the vegetables on the tray, drizzle with olive oil and season with smoked paprika, thyme, salt and pepper. Mix well with your hands so all the vegetables are coated.
Roast for 20–25 minutes, turning halfway through, until golden and slightly caramelised at the edges.
Warm the wraps in a dry frying pan for 30 seconds on each side (optional, but it makes a big difference to the texture).
Spread each wrap with 2 generous tablespoons of hummus.
Pile the roasted vegetables on top, add the greens and finish with a squeeze of lemon juice.
Roll up firmly and serve immediately — or cut in half for a prettier presentation.

Notes

Notes: Zero waste tip: If you already have roasted vegetables from a previous dinner, this wrap is ready in literally 5 minutes. It’s the most elegant emergency lunch there is. Homemade hummus takes it even further — find the recipe here on the blog!

The Best Vegetable Combinations for This Wrap

There’s no single right list — but some combinations work especially well:

Classic Mediterranean: Pepper + aubergine + cherry tomatoes + red onion
Autumnal: Pumpkin + courgette + mushrooms + garlic
Green and fresh: Broccoli + peas + asparagus + lemon
With protein: Any combination above + crispy roasted chickpeas

Tips to Take This Wrap to the Next Level

Homemade hummus makes a difference. If you have 10 minutes, make hummus at home with tinned chickpeas, tahini, lemon and garlic. The flavour is incomparable.

Don’t skip the acid. The squeeze of lemon at the end isn’t optional — it balances the caramelised flavours of the vegetables and wakes the whole dish up.

Warm the wrap. A cold, dry wrap cracks when you roll it. Thirty seconds in a dry frying pan changes everything.

Can You Make It Ahead?

Roasted vegetables keep in the fridge for up to 4 days. Roast a large batch on Sunday and use them throughout the week in wraps, salads, scrambled eggs or as a side dish. It’s the most versatile meal prep base there is.

Did you make this wrap? Show me! Share a photo on Instagram with the tag @ihaveacoconut and tell me which vegetables you used — I love seeing your versions. 🌯🌿

Save this recipe — it’s the one you’ll always want to have on hand for the days when time is short but appetite is not.