Super simple summer dinner recipe: Veggie Wraps

veggie wrap

Happy Tuesday, friends! I’m sharing one of my favorite summer dinner (or lunch recipes). It’s a heavy hitter on my summer dinner rotation because it’s light and fresh. It’s also super simple. You can be done with this in less than 10 minutes from start to finish. And, you can use leftovers to make this as a lunch wrap throughout the week.

Here’s what you’ll need

veggie wrap ingredients
  • Garden spinach herb wraps
  • Some hummus – any kind will work
  • A 12 oz. can of fire roasted red bell peppers
  • 1 12 oz. can of quartered artichoke hearts
  • 1 tablespoon of balsamic vinaigrette (your choice)
  • Feta cheese
  • Mixed greens
  • 1 red onion
  • 1 tablespoon of butter

Here’s what you’ll do

caramelize red onions

Start by chopping your red onion into slivers. Melt your butter in the pan Рand saut̩ your red onions until they begin to caramelize (when they are translucent and starting to brown).

veggie wrap

While your onions are sautéing, you can prep your other ingredients. I start by spreading my hummus on my wrap.

Next, I add some of my mixed greens down the center, followed by my roasted red bell peppers and artichoke hearts. I top with feta cheese and my caramelized onions, and I finish it all up with my balsamic vinaigrette.

veggie wrap

This is what your veggie wrap should look like once it’s assembled.

veggie wrap

Last, I roll that wrap up by folding in the short end – and rolling the long end. I like serving this wrap with my squash casserole recipe, which you can find here. The squash casserole is also relatively easy to make, so you can have this whole dinner ready in less than an hour.

But, the veggie wrap is delicious by itself – and it’s a super simple summer dinner recipe that Aaron and I enjoy on repeat around here!


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