Go Back
In the bustling realm of culinary creations, Colorful Mini Roasted Veggie Pita Wraps stand out as a vibrant and nutritious option that brings both flavor and health to the table. These delightful wraps are more than just a meal; they represent a celebration of seasonal vegetables, infused with spices and served in a soft whole wheat pita. This recipe is perfect for a busy weeknight dinner or as an easy, make-ahead lunch that you can enjoy throughout the week. With a medley of roasted veggies topped with creamy hummus, these wraps are not only rich in nutrients but also visually stunning, making them a feast for the eyes as much as for the palate.

Mini Roasted Veggie Pita Wraps

Discover the vibrant and nutritious Colorful Mini Roasted Veggie Pita Wraps, a delightful meal that combines seasonal vegetables with spices in a whole wheat pita. Perfect for quick weeknight dinners or make-ahead lunches, these wraps are rich in flavor and nutrients. Featuring roasted zucchini, bell peppers, cherry tomatoes, and red onion, all drizzled with olive oil and spices, they are as visually appealing as they are delicious. Enhance them with creamy hummus or feta cheese, and enjoy a wholesome meal that celebrates good eating.
Print Recipe Pin Recipe

Ingredients
  

1 small zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 small red onion, sliced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried oregano

4 whole wheat pita breads

1 cup baby spinach

½ cup hummus (store-bought or homemade)

Feta cheese, crumbled (optional, for garnish)

Fresh parsley, chopped (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large bowl, combine the diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and sliced red onion.

      Season the Veggies: Drizzle the olive oil over the vegetables. Add garlic powder, smoked paprika, salt, black pepper, and dried oregano. Toss the vegetables until well coated with the seasoning.

        Roast the Vegetables: Spread the seasoned veggies evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

          Warm the Pita: While the veggies are roasting, wrap the whole wheat pita breads in aluminum foil and place them in the oven for the last 5-10 minutes of roasting to warm them.

            Assemble the Wraps: Once the veggies are roasted and the pitas are warmed, remove both from the oven. Spread a generous layer of hummus inside each pita pocket.

              Fill the Pita: Add a handful of baby spinach followed by a scoop of the roasted veggies. If desired, sprinkle crumbled feta cheese over the top.

                Garnish: Add fresh parsley for a burst of flavor and color, if desired.

                  Serve: Cut the pita wraps in half for easy handling and enjoy your delicious Mini Roasted Veggie Pita Wraps warm!

                    Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings