Grilled Eggplant Wraps
Take your lunch game to the next level with these flavorful Grilled Eggplant Wraps! Perfectly charred eggplant slices, seasoned with a smoky blend of paprika and garlic, are the star of this Mediterranean-inspired dish. Wrapped in wholesome whole wheat tortillas and layered with creamy hummus, crisp baby spinach, fresh cucumbers, sweet red bell peppers, and tangy red onion, these wraps offer a satisfying combination of textures and vibrant flavors. A drizzle of homemade tahini sauce ties everything together, adding a nutty richness that’s simply irresistible. Ready in just 30 minutes, these healthy and easy-to-make wraps are ideal for meal prep, picnics, or quick weeknight dinners. Enjoy a delicious vegan wrap that’s as nutritious as it is tasty!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large whole wheat tortillas
- 0.5 cup hummus
- 2 cups baby spinach
- 1 large cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.25 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
Slice the eggplants lengthwise into 1/4-inch thick slices and place them on a clean surface.
In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and black pepper to create a marinade.
Brush both sides of each eggplant slice with the marinade.
Preheat a grill or grill pan over medium heat. Once hot, place the eggplant slices on the grill and cook for 3-4 minutes per side, or until tender and lightly charred. Set aside to cool slightly.
Meanwhile, prepare the vegetables: thinly slice the cucumber, red bell pepper, and red onion.
In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust the consistency with more water if needed.
Lay one whole wheat tortilla on a flat surface and spread about 2 tablespoons of hummus evenly over the center.
Layer a handful of baby spinach, a few grilled eggplant slices, and some sliced cucumber, red bell pepper, and red onion on top of the hummus.
Drizzle the tahini sauce over the vegetables.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a wrap. Repeat with the remaining tortillas and fillings.
Slice each wrap in half if desired and serve immediately. Enjoy your Grilled Eggplant Wraps!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 15.5 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1293 mg | 99% | |
| Iron | 5361.9 mg | 29788% | |
| Potassium | 1235 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
