Hearty smoky vegan wrap

There's something about standing over a hot grill pan with vegetables sizzling away that makes you feel like you're cooking something real, something worth the effort. I discovered these wraps on a chilly evening when I wanted comfort food that didn't feel heavy, and the smell of smoked paprika hitting those bell peppers and mushrooms convinced me immediately that I'd found something special. The charred edges, the creamy hummus, the way everything rolled up into something you could actually hold—it felt like the kind of meal that bridges the gap between weeknight dinner and something you'd serve when people come over.

I made these for a friend who was skeptical about plant-based eating, and watching them go back for a second wrap while sitting by the fire was a quiet victory. There's no pretension here, just good food that happens to be vegan, and somehow that made all the difference in how they tasted that night.

Ingredients

• Red bell pepper: Sliced into strips that catch the grill heat and soften while keeping a slight snap—this is your vegetable backbone.
• Zucchini: Cut lengthwise so it grills into tender planks instead of falling through the grates; the mild flavor lets other ingredients shine.
• Red onion: Thinned into rings that caramelize and turn almost sweet, adding complexity without overpowering.
• Cremini mushrooms: These hold their structure better than button mushrooms and develop a meaty, umami-rich char when grilled.
• Olive oil: Just enough to coat everything evenly and help the spices stick; this isn't about drowning the vegetables.
• Smoked paprika: The secret ingredient that makes people ask what you did differently—it brings warmth and a whisper of smoke.
• Sea salt and black pepper: Season generously before grilling because the heat will soften these flavors slightly.
• Whole wheat tortillas: Sturdy enough to hold everything without tearing, and their slight nuttiness complements the smoky vegetables.
• Hummus: Your creamy anchor that keeps everything together and adds protein; lemon juice cuts through the richness perfectly.
• Baby spinach: Fresh and tender, it wilts slightly from the warm vegetables without getting mushy.
• Shredded carrots: Raw carrots add a bright crunch that contrasts beautifully against the soft grilled vegetables.
• Fresh cilantro: Optional but encouraged if you like a citrusy herbal note that lifts the whole wrap.
• Avocado: Sliced thin and layered last so it stays creamy and doesn't get crushed in the rolling process.

Instructions

Heat your grill surface:

Get your grill pan or outdoor grill smoking hot over medium-high heat—you want it hot enough that vegetables get char marks but not so hot they burn before softening inside. A few test drops of water should sizzle and disappear immediately.

Season the vegetables:

Toss your sliced peppers, zucchini, onion, and mushrooms in a bowl with olive oil, smoked paprika, salt, and pepper until everything is evenly coated. Don't be shy with the seasoning because grilling will concentrate and deepen these flavors.

Grill until charred:

Lay vegetables on the hot grill in a single layer—they'll sizzle and stick at first, then release naturally when they're ready to turn. This takes about 6 to 8 minutes total, turning occasionally, until you see dark caramelized spots and the vegetables are tender when pierced with a fork.

Warm the tortillas:

While vegetables rest, quickly warm each tortilla in a dry skillet or directly on the grill for about 30 seconds per side until they're pliable and warm but not crispy. This makes them less likely to tear when you roll them.

Prepare the hummus spread:

Stir lemon juice into your hummus in a small bowl, thinning it slightly and adding brightness that cuts through the smoky vegetables. Taste and adjust the lemon to your preference.

Build the wrap:

Spread 2 to 3 tablespoons of hummus mixture over each warm tortilla in an even layer, leaving a small border around the edges. Layer the grilled vegetables down the center, then add spinach, shredded carrots, cilantro if using, and finally avocado slices.

Roll tightly:

Fold in the sides of the tortilla first, then roll from one end toward you, pulling firmly as you go to keep everything snug and prevent the wrap from unraveling when you slice it. The tighter you roll, the easier it is to eat.

Finish and serve:

Slice each wrap in half on the diagonal if you like, which makes them easier to hold and looks more intentional on the plate. Serve warm or at room temperature, depending on how you're feeling.

Save

There's a moment when you take that first bite and everything holds together perfectly, when the warm grilled vegetables meet the cool crunch of raw carrots and the creamy avocado, and you realize you've just made something that feels complete and nourishing without any fuss. That's the moment these wraps became a regular rotation in my kitchen.

Grilling for Flavor

The magic here isn't in complicated techniques or unusual ingredients—it's in respecting the grill and letting it do its job. When vegetables hit a hot surface, they undergo the Maillard reaction, which creates hundreds of new flavor compounds that taste nothing like raw vegetables. This is why grilled mushrooms taste almost savory and meaty, why bell peppers develop a subtle sweetness, and why the whole wrap tastes like you cared enough to cook it properly. Don't shy away from the char marks; they're where the flavor lives.

Building Your Wrap

The order in which you layer things matters more than you'd think, because gravity and physics are real. Spread your hummus first so it acts like glue, then place heartier grilled vegetables in the center where they can't poke through the tortilla. Lighter greens and carrots go next for crunch, and always, always add your avocado last so it stays creamy and doesn't get bruised by heavier ingredients. When you roll, think of it like tucking a blanket around something delicate rather than wringing out a dishrag—firm but respectful.

Variations and Swaps

These wraps are forgiving in the best way, which means you can absolutely customize them based on what you have or what you're craving. Swap seasonal vegetables—grilled asparagus in spring, roasted cherry tomatoes in summer, charred Brussels sprouts in fall. You can add crunch with toasted nuts or seeds, heat with jalapeños or sriracha mixed into the hummus, or tang with a squeeze of lime instead of lemon. The smoked paprika is your anchor flavor; keep that and let everything else flex around it.

• Try chipotle powder in the hummus for a spicier, smokier twist that pairs beautifully with grilled zucchini and red onion.
• If avocado isn't available, a good vegan mayo or even cashew cream works as a creamy substitute that won't break the bank.
• Leftover grilled vegetables work perfectly here, so meal prep on grill day and assemble wraps throughout the week.

Save

These wraps remind me that vegan cooking isn't about what you're taking away—it's about what you're creating instead. The charred vegetables, the creamy hummus, the careful balance of textures—it all comes together into something that feels indulgent and nourishing at once.

Recipe FAQs

→ What vegetables are best for grilling in this wrap?

Red bell pepper, zucchini, red onion, and cremini mushrooms work well, providing a balanced smoky flavor and texture.

→ Can I make this wrap gluten-free?

Yes, substitute whole wheat tortillas with gluten-free wraps to suit dietary needs without sacrificing taste.

→ How do I achieve the smoky flavor in the wrap?

Grill the vegetables until lightly charred and add smoked paprika to enhance the smoky undertones.

→ What spread complements the grilled vegetables best?

A creamy hummus mixed with lemon juice creates a tangy spread that pairs perfectly with the smoky vegetables.

→ Are there any suggested toppings for extra flavor?

Baby spinach, shredded carrots, fresh cilantro, and sliced avocado add layers of freshness and texture.