Grilled Vegetable Wrap Recipe | Vegetarian Times Skip to main content

Grilled Vegetable Wrap

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.



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12 thin asparagus spears, trimmed
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1 small red bell pepper, cut into ½-inch strips (1 cup)
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1 small yellow summer squash or zucchini, cut into ¼-inch-thick rounds (1 cup)
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1 Tbs. olive oil
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½ cup white beans
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1 small clove garlic, minced (½ tsp.)
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½ tsp. red chile sauce, such as sriracha
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2 8-inch whole-grain tortillas
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6 small whole basil leaves
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8 thin slices red onion
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1 cup baby arugula leaves


1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

Nutrition Information: 

11 g
Total Fat: 
3 g
Saturated Fat: 
1 g
51 g
0 mg
419 mg
8 g
3 g
Makes 2 wraps

Comments on this Recipe

how do i get rid of so much sodium in these recipies

Just made this and its out of this world yum! I never knew vegetables could be so fun!

Just made these for dinner tonight. I didn't have any arugula so I used romaine lettuce instead. These were fantastic. So delicious!

I just made this for lunch and it was excellent! Instead of asparagus I used broccoli florets and I thought it was perfect. The texture was really nice and the wrap is incredibly filling. I put a little crumbled goat cheese on my husband's wrap and he loved it. I will definitely make this again.

This was a terrific recipe, except for the asparagus. I thought I'd give them a try but they were really rubbery. I took them out and substituted long pieces of zucchini. The broccoli sounds really good though; I'll have to try it next time.

This recipe was delicious! Make sure you cook the vegetables as directed because if you cook them too long, you will lose flavor and the crunch. I'll definitely be making these for my family again. The basil was kind of strong, but a welcomed surprise!

We loved these! Pretty much followed the exact recipe except we sub baby spinach for the arugula. LOVE the basil in them!

This was delicious!! I just used what I had for vegetables, asparagus, roma tomatoes, and red pepper. I used romain lettuce and dried basil. The white bean spread was awesome!! Will be making this again and again.

This was super yummy. I added some veganaise to the bean mixture to make it a little more creamy and it was delicious. The texture of the veggies was perfect. Great recipe!

These were really very good - and as a bonus, super easy to make! I substituted ranch dressing for chili sauce and used lettuce in place of arugula leaves. The basil was a nice surprise that I was not expecting, and the garlic could actually be tasted for once! My only suggestion would be to use an entire can of beans as the half can that I used just wasn't nearly enough. These were even approved by my non-vegetarian husband who was able to easily add chicken to his.

WOW - so much flavor in these! Used spinach instead of arugula, added some leftover mushrooms to the veggies, and used olive oil in place of chile sauce in the bean spread. SO good! The basil adds a lot of flavor. Even the husband loved it!

i used a zucchini in this recipe and i cut it into strips instead of rounds so that it wrapped better. i also chose to grill the onions with the vegetable mixture. the beans are rather bland so i added some salt and pepper for a little flavor. since i already had the grill on i heated up the tortillas on it. we also added a little shredded cheese and salsa when finishing the salad. the end result was really awesome wraps! You can mash all the beans and there is enough veggies to feed 4 people. Also, if you have non-vegetarians joining you that need their meat - grilled chicken or steak would taste good in the wraps as well.

I believe this recipe is more suited for the summer, with all these early summer (asparagus) and summer (peppers, basil) ingredients. And try making your own tortillas, takes 5 minutes (flour and water) and tastes of something other than sponge

Second time I've made this and it is excellent! Added a little extra sriracha the second time around, delicious.

The high sodium count is from the tortillas (and possibly canned beans, but rinsing takes away some of the sodium). Another commenter suggested making your own tortillas, that would help. Also lavash flatbread is very low-calorie, low-sodium. However, it is so thin that it can tear when wrapping things up.

Can hardly wait to fire up the grill !

looks spicy

Spelling: Chile is a country; chili is a pepper.

I am going to make soon. looks so yummy