Follow these simple steps to bring your Fast Grilled Veggie Wraps to life. The process is straightforward, focusing on developing maximum flavor in a short amount of time.

1. Prepare the Vegetables: Begin by washing and thoroughly drying all your vegetables. Slice the red and yellow bell peppers into uniform ½-inch strips. Slice the zucchini into ¼-inch thick rounds. Cut the red onion into thick wedges, ensuring the root end remains intact on some pieces to help them hold together on the grill. If your baby bella mushrooms are large, you can slice them in half.
2. Marinate the Vegetables: In a large mixing bowl, combine the sliced peppers, zucchini, red onion wedges, and mushrooms. In a separate, smaller bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. Pour this marinade over the vegetables in the large bowl. Gently toss everything together until all the vegetables are evenly coated with the marinade. Let them sit for at least 10 minutes to absorb the flavors. You can also do this step up to an hour in advance for even more flavor infusion.
3. Preheat the Grill: Heat your indoor grill pan or outdoor grill to medium-high heat. You want the grill to be hot enough to create those beautiful char marks and sear the vegetables quickly, locking in their moisture and flavor. If you don’t have a grill, a large cast-iron skillet will also work well.
4. Grill the Vegetables: Place the marinated vegetables on the hot grill in a single layer. It’s crucial not to overcrowd the grill pan, so you may need to do this in two batches. Grill for about 4-6 minutes per side. You are looking for them to become tender-crisp and develop distinct, dark grill marks. The peppers and onions will become sweet, and the zucchini will be perfectly tender.
5. Rest the Vegetables: Once all the vegetables are grilled to perfection, transfer them to a cutting board. Allow them to cool for a few minutes. If you used large onion wedges, you can now roughly chop them into more bite-sized pieces.
6. Warm the Tortillas: While the vegetables are cooling, you can warm your tortillas. This step makes them softer and more pliable, preventing them from cracking when you roll them. You can warm them for a few seconds on the hot grill, in a dry skillet, or for 15-20 seconds in the microwave.
7. Assemble the Wraps: Lay a warm tortilla flat on a clean surface. Spread a generous layer of hummus (about ¼ cup) over the entire surface, leaving a small border around the edges.
8. Layer the Fillings: On one-third of the tortilla, create a line of your fillings. Start with a handful of fresh spinach or arugula. Top the greens with a hearty portion of the grilled vegetables. Finally, sprinkle a generous amount of crumbled feta cheese over the vegetables.
9. Roll the Wrap: To roll the wrap tightly, first fold in the two sides of the tortilla over the filling. Then, take the edge of the tortilla closest to you and pull it up and over the filling, tucking it in as tightly as you can. Continue rolling until you have a secure wrap.
10. Serve Immediately: Slice the wrap in half on a diagonal for a beautiful presentation and serve immediately while the vegetables are still warm and the flavors are at their peak.