These wraps are easy to make, vegan, and can be stored in your fridge for several days—perfect for the busy back-to-school season! Filled with grilled veggies, artichokes, sun-dried tomatoes, and spinach, these substantial wraps keep you full and happy.

4 servings

  • 1 small zucchini
  • 1 small yellow squash
  • 2 orange bell peppers
  • 1 Tbsp olive oil
  • Kosher salt and pepper
  • 4 large soft tortillas
  • ½ cup hummus
  • ½ cup pine nuts
  • 4 handfuls of spinach
  • 1 (12 oz) jar artichoke hearts – drained and patted dry
  • 1 cup sun-dried tomatoes in olive oil – drained

Cut the zucchini, yellow squash, and bell peppers lengthwise into thick strips. Heat a grill or grill pan to medium-high heat. In a medium bowl, toss together the cut veggies with the olive oil and about 1 tsp of salt and ½ tsp of pepper. Grill veggies for about 2 minutes on each side, until charred but still sturdy.

Working one tortilla at a time, evenly spread 2 Tbsps of hummus, leaving about ½ inch of space around the edges. For each wrap, sprinkle 2 Tbsps of pine nuts and a handful of spinach over the hummus. In the middle of the tortilla, arrange ¼ of the grilled veggies in a line, ¼ of the artichoke hearts in a line, and ¼ cup of the sun-dried tomatoes in a line. To wrap the tortilla, fold the outside corners in and tightly begin rolling into a burrito shape. Repeat these steps with the other 3 tortillas.

Meanwhile, heat a sauté pan over medium heat. When the pan is hot, place two wraps at a time in the pan with the crease side down. Toast for about 1–2 minutes or until golden, then flip and repeat on the other side. This gives the tortillas a delicious toasty crust and helps seal them, keeping the veggies tightly wrapped and in place. Wrap in foil and store in plastic baggies or in air-tight containers for several days.

Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook being released Spring 2018. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at