Harissa Roasted Vegetable and Hummus Wrap, a super healthy vegan wrap made with roasted sweet potato, zucchini and red pepper tossed in harissa paste, fresh baby spinach and wholemeal wrap. Great as a packed lunch, or a quick and light dinner, this hummus wrap is so easy to make, but a lot tastier than any ready-made sandwiches.
Wraps make an excellent food on the go. They are mess free, and you don't need to worry about cutlery or a place to sit down. Or, if you are a work, you can easily enjoy them at your desk, without worrying that your colleagues might complain about smelly food.
My wholemeal wraps with hummus and roasted vegetables are jam-packed with fantastic North-African flavours. The spiced harissa paste works beautifully with the roasted veggies. And the hummus balances well the spiciness of the harissa paste, making this wrap a super delicious meat-free meal for all tastes.
Even meat lovers will ask for seconds, it's that good. Why spend a lot of money on a store-bought wrap when you can make your own ones with less money, and bigger flavours? Let's see how!
How TO make a harrisa roasted veggie and hummus wrap
Making these wraps is super easy, there is minimal prep needed, and the veggies are done is about 20-25 minutes, depending how tender you like them.
- first, cut the sweet potato, red pepper and zuchinni into small cubes
The sweet potatoes cook quickly, but do keep them on the smaller size, so they can roast at the same time as the zucchini and red pepper.
- add the harissa paste and toss well
- roast at 200 degrees Celsius (390 Fahrenheit) for about 20-25 minutes
- spread about a tablespoon of hummus over a tortilla wrap, top with fresh baby spinach and roasted veggies
- wrap it making sure it's sealed well at the edges
Make sure you don't add too many veggies, otherwise it's difficult to wrap it. If you's like to enjoy the wraps on the go, wrap them well with kitchen foil, and they will keep fresh for the day.
Can I use something else instead of harissa paste?
If you are not a big fan of this harissa paste, which can be quite spicy, especially if you'd like kids to enjoy them too, you can successfully replace it with red or green pesto.
It won't be vegan, but vegetarian, unless you can find a dairy-free pesto, which some shops do sell. If not, add any tomato sauce of your choice, it can be as simple as a tomato and basil sauce, or as fancy as you like.
Other vegetables that go well with this hummus wrap
You can either use a mixture of pumpkin, butternut squash or other squashes, peppers of any other colour, eggplant, tomatoes, or carrots, parsnips or onions too. Roasting them gives the wrap a unique caramelised kick, although you can keep the peppers raw too, for a bit of extra crunch.
If you have leftovers from a big celebration, why not make this Healthy Turkey Wraps with Cranberry Sauce? Or, for all the chicken lovers, this Grilled Chicken Avocado Wrap (Low Carb, High Protein)is the recipe you need.
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Harissa Roasted Vegetable and Hummus Wrap, a super healthy vegan wrap made with roasted sweet potato, zucchini and red pepper with harissa paste, fresh baby spinach and wholemeal wrap. Great as a packed lunch, or a quick and light dinner.
- 6 wholemeal tortilla wraps ( whole wheat wraps)
- 1 medium sweet potato
- 1 red pepper
- 1 zucchini
- 2 tablespoon harissa paste
- 6 tablespoon hummus
- 1 cup fresh baby spinach
Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
Peel and cut the sweet potato into small cubes together with the zucchini and red pepper.
Add the harissa paste and toss well.
Transfer the vegetables to a tray and bake for 20-25 minutes until tender.
Spread a tablespoon of hummus over a tortilla wrap, top with baby spinach and about a tablespoon of roasted veggies.
Wrap well, making sure the edges don't come loose.
Repeat with the remaining ingredients.