Name: Garlic Roasted Veggie Wraps
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 Large Red Onion: Cut into ½-inch thick wedges. Provides a sweet and pungent base flavour when roasted.; 1 Large Red Bell Pepper: Seeded and cut into 1-inch pieces. Offers sweetness and vibrant colour.; 1 Large Yellow or Orange Bell Pepper: Seeded and cut into 1-inch pieces. Adds another layer of sweetness and visual appeal.; 1 Medium Zucchini: Trimmed and cut into ½-inch thick half-moons. Becomes tender and slightly sweet upon roasting.; 1 Medium Yellow Squash: Trimmed and cut into ½-inch thick half-moons. Similar to zucchini, adds bulk and absorbs flavours well.; 1 cup Broccoli Florets: Cut into bite-sized pieces. Adds earthy notes and great texture.; 1 cup Cherry Tomatoes: Left whole or halved if large. Burst with juicy sweetness when roasted.; 4-6 Cloves Garlic: Minced or thinly sliced. The star flavour! Adjust amount based on your love for garlic.; ¼ cup Olive Oil: Extra virgin recommended for flavour. Helps veggies caramelize and prevents sticking.; 1 tsp Dried Oregano: Adds a classic Mediterranean herbaceous note.; ½ tsp Dried Basil: Complements the oregano with a slightly sweeter herbal flavour.; ½ tsp Smoked Paprika (Optional): Adds a subtle smoky depth.; Salt: To taste (approx. ¾ – 1 tsp). Enhances all the flavours.; Black Pepper: Freshly ground, to taste (approx. ½ tsp). Adds a gentle spice.; 6-8 Large Tortillas: Whole wheat, spinach, flour, or gluten-free – your preference. Choose large ones for easier wrapping.; 1 cup Hummus: Plain or flavoured (like roasted garlic or red pepper). Acts as a creamy, flavourful binder.; Optional additions: Crumbled feta cheese, goat cheese, fresh spinach or arugula, cooked chickpeas, or grilled chicken strips.

Ingredients

Scale

1 Large Red Onion: Cut into ½-inch thick wedges. Provides a sweet and pungent base flavour when roasted.
1 Large Red Bell Pepper: Seeded and cut into 1-inch pieces. Offers sweetness and vibrant colour.
1 Large Yellow or Orange Bell Pepper: Seeded and cut into 1-inch pieces. Adds another layer of sweetness and visual appeal.
1 Medium Zucchini: Trimmed and cut into ½-inch thick half-moons. Becomes tender and slightly sweet upon roasting.
1 Medium Yellow Squash: Trimmed and cut into ½-inch thick half-moons. Similar to zucchini, adds bulk and absorbs flavours well.
1 cup Broccoli Florets: Cut into bite-sized pieces. Adds earthy notes and great texture.
1 cup Cherry Tomatoes: Left whole or halved if large. Burst with juicy sweetness when roasted.
4–6 Cloves Garlic: Minced or thinly sliced. The star flavour! Adjust amount based on your love for garlic.
¼ cup Olive Oil: Extra virgin recommended for flavour. Helps veggies caramelize and prevents sticking.
1 tsp Dried Oregano: Adds a classic Mediterranean herbaceous note.
½ tsp Dried Basil: Complements the oregano with a slightly sweeter herbal flavour.
½ tsp Smoked Paprika (Optional): Adds a subtle smoky depth.
Salt: To taste (approx. ¾ – 1 tsp). Enhances all the flavours.
Black Pepper: Freshly ground, to taste (approx. ½ tsp). Adds a gentle spice.
6–8 Large Tortillas: Whole wheat, spinach, flour, or gluten-free – your preference. Choose large ones for easier wrapping.
1 cup Hummus: Plain or flavoured (like roasted garlic or red pepper). Acts as a creamy, flavourful binder.
Optional additions: Crumbled feta cheese, goat cheese, fresh spinach or arugula, cooked chickpeas, or grilled chicken strips.

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Instructions

Preheat & Prep: Preheat your oven to 400°F (200°C). Line one or two large baking sheets with parchment paper for easy cleanup. If using two sheets, ensure your oven can heat both evenly, or plan to rotate them halfway through.
Chop the Vegetables: Prepare all your vegetables as described in the ingredients list (red onion, bell peppers, zucchini, yellow squash, broccoli). Place them in a large mixing bowl. Keep the cherry tomatoes and minced garlic separate for now. Uniform sizing helps ensure even cooking.
Season the Main Veggies: Drizzle the chopped vegetables (excluding tomatoes and garlic) in the bowl with the olive oil. Sprinkle generously with dried oregano, dried basil, smoked paprika (if using), salt, and freshly ground black pepper. Toss everything together thoroughly until the vegetables are evenly coated with oil and seasonings. Don’t be shy with the tossing – you want every piece to get some flavour love.
First Roasting Stage: Spread the seasoned vegetables in a single layer across the prepared baking sheet(s). It’s crucial not to overcrowd the pan(s). If the vegetables are piled up, they will steam instead of roast, and you won’t get those delicious caramelized edges. Use two sheets if necessary. Roast for 15 minutes.
Add Tomatoes & Garlic: After 15 minutes, remove the baking sheet(s) from the oven. Add the cherry tomatoes and minced garlic to the pan(s). Gently toss or stir the vegetables directly on the sheet(s) to distribute the tomatoes and garlic evenly. Adding garlic later prevents it from burning and becoming bitter, while the tomatoes need less time to roast until just burst.
Second Roasting Stage: Return the baking sheet(s) to the oven. Roast for another 15-20 minutes, or until the vegetables are tender, slightly charred, and caramelized around the edges. The broccoli should be tender-crisp, the peppers softened, and the onions sweet. Keep an eye on the garlic to ensure it doesn’t burn.
Rest the Veggies: Once roasted to perfection, remove the vegetables from the oven and let them cool slightly on the baking sheet for 5-10 minutes. This makes them easier to handle when assembling the wraps.
Warm the Tortillas (Optional but Recommended): While the vegetables are cooling, gently warm the tortillas. You can do this by wrapping them in a slightly damp paper towel and microwaving for 20-30 seconds, or by warming them one by one in a dry skillet over medium heat for about 15-20 seconds per side. Warming makes them more pliable and less likely to tear.
Assemble the Wraps: Lay a warmed tortilla flat on a clean surface. Spread a generous layer of hummus evenly over the tortilla, leaving about a ½-inch border around the edges.
Fill the Wraps: Spoon a hearty portion of the roasted vegetables onto the center of the tortilla, over the hummus. If using optional additions like feta cheese, fresh spinach, arugula, chickpeas, or chicken, layer them on top of the roasted vegetables now.
Wrap it Up: Fold in the two sides of the tortilla first (the left and right edges). Then, tightly fold the bottom edge up and over the filling. Continue rolling upwards to form a snug wrap. The initial side folds help keep the filling contained.
Serve Immediately: Slice the wrap in half diagonally (if desired) and serve immediately while the vegetables are still warm and the tortilla is soft. Enjoy the deliciousness!

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: one normal portion
Calories: 450