Leftover Roast Vegetable Wrap

Name: Leftover Roast Vegetable Wrap
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 whole large whole-wheat or spinach tortillas (10-inch/25 cm); 1 cup (150 g) leftover roasted zucchini, cut into ½-inch (1.3 cm) strips; 1 cup (150 g) leftover roasted bell peppers (red, yellow, or orange), cut into ½-inch (1.3 cm) strips; ¾ cup (120 g) leftover roasted eggplant, cut into ½-inch (1.3 cm) pieces; ½ cup (120 g) smooth hummus (store-bought or homemade); ½ cup (75 g) crumbled feta cheese; 1½ cups (50 g) fresh baby spinach or arugula; ¼ cup (15 g) fresh parsley or dill, roughly chopped; 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (15 ml) extra virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A fresh Mediterranean-inspired wrap that transforms leftover roasted vegetables into a quick, satisfying meal. Roasted zucchini, bell peppers, and eggplant are layered with creamy hummus, crumbly feta, and fresh herbs in a warm tortilla—perfect for lunch or a light dinner.

Prep: 10 min
Cook: 2 min
Total: 12 min
Makes: 2 wraps

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Ingredients

2 servings

2 whole large whole-wheat or spinach tortillas (10-inch/25 cm)
1 cup (150 g) leftover roasted zucchini, cut into ½-inch (1.3 cm) strips
1 cup (150 g) leftover roasted bell peppers (red, yellow, or orange), cut into ½-inch (1.3 cm) strips
¾ cup (120 g) leftover roasted eggplant, cut into ½-inch (1.3 cm) pieces
½ cup (120 g) smooth hummus (store-bought or homemade)
½ cup (75 g) crumbled feta cheese
1½ cups (50 g) fresh baby spinach or arugula
¼ cup (15 g) fresh parsley or dill, roughly chopped
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) extra virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
¼ teaspoon (0.5 g) red pepper flakes (optional)

Equipment (4)

Large skillet or griddle
Cutting board
Knife
Parchment paper or foil (optional, for serving)

Steps

Before you start

Have leftover roasted vegetables at room temperature or gently warmed
Gather all components before assembling so wraps don't get soggy

1
Warm tortillas
- Heat a large skillet or griddle over medium heat.
- Warm each tortilla for 15–20 seconds per side, until pliable and lightly marked.
- Transfer to a clean cutting board.
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Ready when: Tortillas are soft and pliable with light char marks
Tip: Don't skip warming—cold tortillas crack when rolled.
2
Prepare vegetables and dressing
- While tortillas warm, gently toss the roasted zucchini, bell peppers, and eggplant together in a bowl.
- Drizzle with lemon juice and olive oil, then season with a pinch of salt, black pepper, and red pepper flakes if using.
- Set aside.
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Ready when: Vegetables are coated evenly with dressing
Tip: Don't overdress—soggy wraps fall apart. A light coating is enough.
3
Assemble wraps
- Lay a warmed tortilla on a cutting board.
- Spread 3–4 tablespoons of hummus across the center in a thin layer, leaving 1 inch at the top and bottom.
- Layer fresh spinach evenly, then the warm roasted vegetables, then crumbled feta.
- Scatter fresh herbs over the filling.
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Ready when: All fillings are layered and visible inside the tortilla
Tip: Don't overfill—keep filling to the center third of the tortilla to ensure it rolls cleanly.
4
Roll and serve
- Fold the bottom edge of the tortilla up over the filling, then fold in both sides slightly to seal the ends.
- Roll tightly away from you until the wrap is fully closed.
- Slice in half diagonally if desired.
- Repeat with the second tortilla.
- Serve immediately.
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Ready when: Wrap is tightly rolled and holds together
Tip: A gentle, firm roll prevents cracks. If using parchment, wrap each half to hold it closed.

Good to know

Tips

If your roasted vegetables are cold, warm them gently in the skillet with a little olive oil for 1–2 minutes—warm vegetables seal better inside the wrap and taste fresher.
Make sure your tortillas are warm and pliable; cold tortillas are stiff and prone to cracking when rolled. The skillet warms them perfectly without making them dry.
For meal-prep wraps, assemble without the fresh greens and herbs; add these just before eating so they don't wilt in storage.
Leftover roasted vegetables from last night's dinner are ideal here—this is a smart way to repurpose them into something new and delicious.

Make ahead

You can prep all components 1–2 hours ahead: roast vegetables, make hummus, chop herbs. Store in separate airtight containers in the refrigerator. Assemble wraps just before serving so the tortilla stays soft and fillings don't soak through.

Storage & reheating

Wrapped tightly in parchment or foil, refrigerate up to 1 day (the tortilla softens slightly as it sits). For best texture, consume within 4 hours of assembly. Leftover roasted vegetables keep refrigerated for 4–5 days; leftover hummus keeps for 1 week.

Substitutions

fresh baby spinach or arugula → Mixed greens, kale, or romaine lettuce. Use crisp, tender varieties that won't overpower the delicate roasted vegetables.
crumbled feta cheese → Crumbled goat cheese or ricotta salata. Both offer similar tang and texture; adjust amount to taste.
smooth hummus (store-bought or homemade) → Tzatziki, labneh, or ricotta mixed with lemon and garlic. These provide creaminess with different flavor profiles.
fresh parsley or dill → Fresh mint or basil. Mint adds brightness; basil adds earthiness. Use 2 tablespoons chopped.