Name: Air Fryer Veggie Wrap with Hummus, Feta, and Avocado
Prep time: 5 min
Cook time: 20 min
Ingredients: 4 regular white tortillas (8-inch diameter); 1 eggplant; 2 zucchini; 3 bell peppers; 4 oz feta (crumbled); ½ cup hummus; 1 large avocado; 1 tsp kosher salt (½ tsp fine/table salt, or more to taste); ½ tsp ground black pepper; 1 tbsp of olive oil (or 2-3 tbsp olive oil if roasting the veggies in the oven instead of the air fryer)

This simple veggie wrap is ideal for lunch or an easy weeknight dinner. You can make it in either an air fryer or the oven. It’s made with eggplant, zucchini, and bell peppers on a bed of mashed avocado and hummus on a soft white tortilla, finished with crumbled feta. Rolled tightly, this wrap bursts at the seams with a rich and earthy flavor.

It’s filling enough to enjoy on its own. But if you have a little more time, pair these wraps with air-fryer baby potatoes, oven-roasted lemon parmesan potato bites, or a fresh salad and enjoy it with the family.

cross section view of two veggie wraps halved and stacked on top of each other on a white plate against a dark background

Ingredients to Assemble

To make four wraps, you will need the following ingredients:

overhead view of an ingredients board with all ingredients needed to make the veggie wrap with labels

Tortilla Wraps – 4 regular white tortillas (8-inch diameter)
Eggplant – 1 eggplant
Zucchini – 2 zucchini
Peppers – 3 bell peppers
Feta – 4 oz feta, crumbled
Hummus – 1/2 cup hummus
Avocado – 1 large avocado
Salt – 1 tsp kosher salt (1/2 tsp fine/table salt), or more to taste
Pepper – 1/2 tsp ground black pepper
Olive Oil – 1 tbsp of olive oil (or 2-3 tbsp olive oil if roasting the veggies in the oven instead of the air fryer)

Steps to Make the Wraps

Step 1. Prep and chop the veggies.

To prepare the bell peppers, wash and pat them dry, cut them in half, remove the stems and seeds, and chop them into roughly 1 and 1/4 inch-sized pieces.

To prepare the zucchini, wash and pat them dry, cut off both ends, cut them in half lengthwise, and then slice them into 3/4-inch thick pieces.

To prepare the eggplant, wash and pat it dry, cut both ends, and then chop into pieces that are between 3/4-inch and 1 inch.

top down view of chopped zucchini on cutting board

eggplant chopped on a cutting board ready to be roasted

all chopped vegetables for the veggie wrap in a steel mixing bowl from above against a wooden background

Step 2. Toss the vegetables in a large mixing bowl with salt, ground black pepper, and olive oil.

Chopped veggies in a large mixing bowl tossed with olive oil, salt, and pepper

Step 3. Cook the veggies.

To make them in the air fryer: Preheat the air fryer to 400°F (200°C) for about 3 minutes. Add the vegetables and air fry them until tender and slightly charred (about 16 minutes; although, depending on the air fryer and your preference, it could take 14-18 min). In a preheated ninja dual air fryer 10-quart (9.5 l), it takes about 16 min. Toss them halfway through the cooking time.

To make them in the oven: Preheat the oven to 430°F (220°C). Place the vegetables on a baking sheet or roasting tray and roast them in the oven until tender and slightly charred (about 30-35 minutes, depending on the oven and your preference).

Taste the veggies after cooking them and add any additional salt or pepper to taste.

view of an air fryer compartment with the raw veggies in it

close up view of air fryer compartment showing chopped veggies after they have been cooked

Step 3. Get everything ready to assemble the veggie wraps: the soft tortillas, the hummus, the mashed avocado, the crumbled feta, and the air-fryer/roasted veggies.

overhead view of an assembly board for a veggie wrap with roasted veggies, hummus, crumbled feta, avocado, and white tortillas

Step 4. Assemble the wraps. To each tortilla, add 2 tbsp of hummus, 1/4 avocado (mashed), 1/4 of the roasted veggies, and 1 oz of feta (crumbled).

top down view of open tortilla showing the hummus, avocado, chopped veggies, and feta before being rolled on a white plate

Step 5. Wrap the tortilla around the ingredients. First, fold the sides and then the top over the folded sides and the filling. Roll the tortilla tightly.

Wrap it in foil for 2-3 minutes if you want steamy soft tortilla wraps on the outside. Or put them in the air fryer for about 1-2 minutes per side for a slightly toasted on the outside wrap.

overhead view of veggie wrap wrapped tightly on a white plate

side view of a veggie wrap completely wrapped in foil to steam on a white plate against a dark wooden background

Serve them hot. I halved my wraps and stacked them. You can see from the cross-section the beautiful colors and veggies packed tightly into the wrap. It tastes rich, earthy, and is very filling.

close up of two veggie wraps halved and stacked on top of each other, showing the cross section of the veggies and filling against a dark background

Did you make it and enjoy it? Let me know in a review below. I’d also like to know in the comments if you made it for lunch to go,or if you paired it with any other sides for a hearty dinner.

More Wrap Ideas for You

There really is a wrap for any time of day. For more veggie ideas, try this eggplant feta wrap with garlic-parsley yogurt or this one with fried halloumi, avocado, and roasted peppers.

If you need a no-cook wrap to take to work, try this ham and cheese wrap with roasted peppers or this wrap with smoked salmon, avocado, cucumber, and chive cream cheese.

The air fryer is great for making wraps with, like this one with chicken and parmesan mayo. You could also try this chicken pesto option, or this creamy chicken wrap if you don’t have an air fryer.

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