Grilled vegetable wraps from scratch

vegan Grilled vegetable wraps

I loooove wraps; I love any food you can eat with your hands, dripping with sauce, tasting all those marvellous fresh flavours creating harmony in your mouth. Wraps are so versatile, you can add any sauce or vegetables you like, and it will probably come out great.

Let´s get started!


  • For the wraps:
  • 3 cups of white flour
  • 1/3 cup of oil (78ml)
  • 1 teaspoon of baking powder
  • A pinch of salt
  • 1/2 a cup of warm water


Sift the flour baking powder and salt.

Add in the oil, mix with a whisk.

Pour in the water.

Mix the dough until it shapes into a ball.

Kneed for 15 minutes until the dough does not stick to your skin.

Divide the dough into 8 evenly sized balls (balls haha)

Roll them as thin as possible, literally until you can see through them.

Cook them for 1 min each side in a hot pan. You don’t need to add any oil or butter to the pan.

Do not stack them on top of each other while they cool down or they will stick to each other and create on big Frankenwrap.

For the Hummus:

  • 1 tin of chickpeas
  • Salt, pepper, cumin, paprika, cayenne pepper,
  • Garlic
  • Lemon juice


Drain the aquafaba (Chickpea water from the tin) from the chickpeas and keep aside.

Add the chickpeas and all the other ingredients into a bowl, or a blender, whatever you have to blitz food with in your house.

Blitz the chickpeas until it becomes smooth.

Slowly add the aquafaba until the chickpeas form a smooth, thick paste.

For the contents of the wraps:

  • Cucumber
  • Tomatoes
  • Olives
  • Onions
  • Baby marrows
  • Lettuce


Cover the entire wrap in your home-made hummus

Add all your veggies. You can also pan sear the baby marrows for some extra flavour.

Wrap it up and go nuts.

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