Roasted Veggie Kabob Wraps

A marinated, then roasted, veggie kabob wrapped in pita bread with tzatziki or hummus. The perfect veggie-packed lunch or dinner! Vegan-friendly. | The Refreshanista

I’m SUPER excited to share this recipe with you all today because it is a new favourite in my house! My husband and I couldn’t stop eating these veggie kabob wraps. We both agreed that we would never get bored of them, which is saying a lot for me because I’m always onto the next recipe! They’re easy to make and so flavourful from the delicious marinade. 

I was inspired to make these veggie kabob wraps by a dish I had at a Mediterranean restaurant that we like to go to. The funny thing is, the veggie kabob plate at the restaurant is rather bland and the vegetables are unseasoned and pretty much raw with some grill marks. It inspired me because I thought to myself “hey, I could take the concept of this dish and make it DELICIOUS” and one crazy-good marinade later I recreated it with way more flavour.

A marinated, then roasted, veggie kabob wrapped in pita bread with tzatziki or hummus. The perfect veggie-packed lunch or dinner! Vegan-friendly. | The Refreshanista

I’m a big fan of tzatziki so that’s what I drizzled onto my wraps. You can absolutely spread on your favourite hummus though! It’s equally delicious 🙂 Serve with a salad or lemony potatoes and you’ve got an amazing meal.

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Roasted Veggie Kabob Wraps

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8
Author Melanie Maxwell

Ingredients

The veggies:

  • 1 pieces red onion cut into bite-size
  • 2 small zucchini sliced, or 1 large
  • 2 pieces bell peppers cut into bite-size, any colour
  • 1 lb white mushrooms stems removed

For the marinade:

  • 1 cup of extra virgin olive oil
  • 1 cup of red wine vinegar
  • 2 tablespoons of dried oregano
  • 1 tablespoon of garlic powder
  • 2 teaspoons of sea salt
  • freshly cracked black pepper to taste

For the wraps:

  • 8 pieces of naan bread or pita bread
  • 4 cups of baby spinach
  • 1 cup of tzatziki or hummus for dairy-free version

Instructions

  1. Slide veggies onto 8 large skewers, try to get an even amount of each vegetable on each skewer. Place in a large baking pan with at least an inch edge. You might need two baking pans depending on the size.
  2. Mix up marinade ingredients and pour over vegetable skewers. Let the vegetables marinate for at least half an hour- the longer they marinate, the more flavour they will absorb.
  3. Heat oven to 400Transfer veggie kabobs to a baking sheet lined with parchment paper. Drizzle on 1/4 cup of the marinade and roast in the oven for 20 minutes.
  4. To assemble the wraps, take a piece of naan or pita bread and add a handful of baby spinach. Take one vegetable kabob and slide the veggies on top of the spinach. Drizzle with tzatziki or spread on the hummus.

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