Grilled Vegetable Hummus Wrap

Equipment

• ✓ Grill pan
• ✓ Frying pan
• ✓ Tongs
• ✓ Knife and board

Ingredients

• 4 large flatbreads or tortillas
• 250 g courgette, sliced lengthways
• 250 g red pepper, wide strips
• 250 g aubergine, thin slices
• 240 g ready-to-eat hummus
• 25 ml olive oil
• 20 ml lemon juice
• 10 g parsley, chopped
• 80 g baby spinach, washed and dried
• 3 g fine salt
• 2 g black pepper
• 3 g ground cumin

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Do not stack wet vegetables straight onto the bread. Hummus provides enough moisture, so drain off the vegetable juices first. Check the hummus label for sesame.

Ingredient choices: Thin, even vegetable slices cook more predictably on a grill pan than thick irregular chunks. Hummus supplies both moisture and structure, so a separate creamy dressing is unnecessary. Check flatbread and hummus ingredients if dietary restrictions apply.

Cooking control: Grill in batches and let the cooked vegetables drain briefly after dressing with lemon. Warm each flatbread just enough to bend, spread hummus with a clean border and arrange the filling in a narrow band. Roll with the sides tucked inward.

If something goes wrong: A soggy wrap usually comes from vegetable juices or too much filling. A cracked wrap is often cold or stale. If aubergine is browned but springy inside, cook it longer before assembly; bread warmth cannot finish cooking the vegetable.

Ingredient Substitutions

• ↔ Flatbread → a large tortilla
• ↔ Spinach → rocket
• ↔ Courgette → sliced mushrooms

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.

Serving & Plating

Serve seam-side down and cut with a sharp knife. For transport, cool the vegetables safely before wrapping and keep the finished wrap refrigerated.

Storage

Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.