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Wrap with Roasted Mediterranean Veggies and Rocket

Wrap with Roasted Mediterranean Veggies and Rocket

Wraps are one of my go-to recipes when I am in need of something filling and substantial, but also quick and easy. So it comes as no surprise that I have created another wrap recipe. 

This wrap with roasted Mediterranean veggies and rocket can be enjoyed hot or cold, making it perfect for an at home meal or lunch on the run at work. It’s nice and easy to make while busting at the seams with flavor. 

One reason we never get bored of wraps here at is because the fillings can be easily changed, giving new life each and every time! One concept, plenty of variations. Let’s take a closer look at what it will take to make this meal. 

wrap topped with hummus landscape

To make this recipe, you will need 8 ingredients and 30 minutes.

We start off with broccoli and eggplant. Together, these two ingredients provide us with a good source of dietary fiber, vitamin E, vitamin B6, magnesium, omega-3, protein, potassium, and folate. Next, we add some olive oil and cherry tomatoes, for a source of vitamin K, ‘healthy fats,’ and vitamin C. 

Topped with hummus and a tortilla wrap for some carbohydrates, iron, calcium, and zinc, your meal is ready to go and full of an incredible amount of goodness.

The wrap with roasted Mediterranean veggies and rocket is the perfect meal for lunch or dinner because it’s: 

  • Full of quality nutrition. 
  • Travel friendly. 
  • Family friendly.
  • A good source of protein – 12g per serve.
  • A good source of fiber – 9g per serve. 

Wrap topped with Roasted Mediterranean Veggies and Rocket portrait

You may wish to pre-make some wraps for work the next day, or you might have some left over from lunch or dinner. Either way, you are going to need to store them. Simply place your wraps into an airtight container or bag and place them into the fridge for up to 48 hours. 

If you do want your vegetables to be warm when you are taking this to work, you can store your roasted vegetables in a separate small container and heat these in the microwave. Add them to your wrap and ta-da! You have a warm roasted wrap. 

That about wraps it up for this recipe. Until next time, happy cooking! 

Liked this recipe? Why not head over and check out our Kale, Broccoli, and Avocado Hummus Wraps or our Shiitake Mushroom Wrap with Green Beans and Cherry Tomatoes recipes for more exciting lunch and dinner ideas. 

Wrap with Roasted Mediterranean Veggies and Rocket landscape

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Eggplant, Gluten, Tomatoes


For the veggies

  • 8 oz broccoli (florets)
  • 1 cup cherry tomatoes
  • 8 oz eggplant (sliced)
  • 1 tsp olive oil
  • 3½ cups rocket (washed)
  • 1 tsp sea salt

For the wrap

  • 16 tbsps hummus
  • 4 tortillas tortilla wrap


  1. Preheat the oven to 200 degrees (390 F) and cover a baking tray with baking paper.
  2. Preheat a pot with water or steam the broccoli florets for about 5 minutes until still slightly crunchy.
  3. Add the salt to the eggplant and put it on the side while preparing the rest.
  4. Add the olive oil to the eggplant and the cherry tomatoes and spread them on the baking tray, roast them for about 20 minutes.
  5. Add hummus and veggies to the wrap and roll it up before serving.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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