Roasted Vegetable and Hummus Grilled Lavash Wrap

  • Author: Kathy Carmichael


Try this low carb, crunchy sandwich stuffed with roasted and raw vegetables with a smear of hummus.



  • 2 Vegan Lavash Wraps (I bought mine at Trader Joes)
  • 1/2 cup broccoli florets
  • 1/2 cup chopped cauliflower
  • 1/2 cup yellow onion
  • 1/2 cup yellow squash
  • 1/2 cup zucchini
  • 1 cup raw spinach
  • 1/2 cup diced tomato
  • 1/2 cup shredded carrots
  • 1/4 cup hummus (I used plain oil-free, but you can choose your flavor)


  • Preheat your oven to 400 degrees
  • Line a baking sheet with parchment paper or a silicone baking mat
  • Chop broccoli, cauliflower, zucchini, yellow squash, and onion in similar sizes because you will be roasting them together.
  • Toss the chopped vegetables in garlic powder, onion powder, pepper and salt
  • Put in a single layer on the baking sheet.
  • Bite sized pieces will roast in 30 minutes; the smaller you cut the vegetables, the quicker they will roast, so watch them carefully.
  • In the meantime, chopped tomatoes and spinach into smaller pieces; set aside
  • Removed vegetables from oven, and allow them o cool enough to touch.
  • Pre-heat the panini maker, grill or skillet (you do not need oil)
  • Using the lavash on a flat surface, put a thin layer of hummus on the base of the bread through the middle.
  • Add raw vegetables first: Spinach, carrots, and tomatoes (they provide a barrier for the roasted vegetables, so you can roll your lavash without it breaking from the moisture in the cooked vegetables.
  • Roll it like a tortilla, tucking one side in first before ¬†tightly rolling.
  • Place on panini maker and grill on medium low until toasted.
  • Cut and serve.
  • I served on the side with a salad.