Roasted Garlic Veggie Wraps

Ingredients

• 1red pepper, thinly sliced
• 1yellow or orange pepper, thinly sliced
• 1 largecourgette, cut into half-moons about 6 mm thick
• 1red onion, cut into thin wedges
• 240 ml (1 cup)cremini mushrooms, sliced
• 425 g (15 oz)chickpeas, rinsed, drained and thoroughly dried
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)dried oregano
• 2.5 ml (1/2 teaspoon)smoked paprika
• to tastesalt and freshly ground black pepper
• 1 whole headgarlic
• 5 ml (1 teaspoon)olive oil
• 180 ml (3/4 cup)mayonnaise
• 15 ml (1 tablespoon)fresh lemon juice
• 2.5 ml (1/2 teaspoon)Dijon mustard
• to tastesalt and freshly ground black pepper
• 6–8 largeflour tortillas or wraps
• 480 ml (2 cups)fresh spinach or rocket
• 75 g (1/2 cup), optionalcrumbled feta cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a large, rimmed baking tray with parchment paper.

2. 2

   Prepare the garlic

   Slice about 6 mm (1/4 inch) from the top of the garlic head to expose the cloves. Set it on a small piece of foil, drizzle the exposed cloves with 5 ml (1 teaspoon) olive oil and a pinch of salt, then loosely wrap it in the foil.

3. 3

   Season the vegetables

   Put the peppers, courgette, red onion, mushrooms and thoroughly dried chickpeas in a large bowl. Add 30 ml (2 tablespoons) olive oil, the oregano, smoked paprika, salt and pepper.

4. 4

   Toss everything

   Toss the vegetables and chickpeas with your hands or a large spoon until evenly coated in the oil and seasonings.

5. 5

   Arrange the tray

   Spread the mixture in a single layer on the lined tray, using two trays if needed to avoid crowding. Set the foil-wrapped garlic alongside it.

6. 6

   Roast the vegetables

   Roast at 200°C (400°F) for 25–30 minutes, tossing the vegetables halfway through. They should be tender and slightly shrunken, with browned spots; the chickpeas should be firm and toasted.

7. 7

   Cool the garlic

   Remove the tray from the oven and carefully open the hot, steamy foil packet. Leave the garlic to cool for at least 10 minutes, until safe to handle.

8. 8

   Squeeze out cloves

   Squeeze the base of the cooled garlic head so the softened cloves come out into a small bowl.

9. 9

   Mash the garlic

   Use the back of a fork to mash the roasted cloves into a smooth paste.

10. 10

    Mix the aioli

    In a medium bowl, combine the mayonnaise, lemon juice, Dijon mustard and mashed roasted garlic.

11. 11

    Whisk until smooth

    Whisk the mixture until creamy and evenly combined.

12. 12

    Season and rest

    Season the aioli with salt and pepper to taste. Leave it to rest for at least 10–15 minutes before using, or make it a day ahead and refrigerate it.

13. 13

    Warm the wraps

    Warm each tortilla in a dry frying pan over medium heat for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30–45 seconds.

14. 14

    Spread the aioli

    Lay a warm tortilla on a clean surface. Spread about 1–2 tablespoons of aioli down the centre, leaving a border around the edges.

15. 15

    Add the greens

    Put a handful of spinach or rocket over the aioli.

16. 16

    Fill the wraps

    Spoon a generous portion of the roasted vegetables and chickpeas over the greens, down the centre of each tortilla.

17. 17

    Add the feta

    If using, scatter the crumbled feta over the vegetable filling.

18. 18

    Fold and roll

    Fold in the two sides of the tortilla. Bring the bottom edge up over the filling, tuck it in firmly, then roll away from you into a compact wrap.

19. 19

    Serve the wraps

    Cut each wrap in half diagonally and serve straight away while warm.

What are roasted garlic veggie wraps?

A wrap is a handheld meal made by rolling a flatbread around a filling; this version brings together roasted vegetables, chickpeas, greens and a creamy sauce. The format is adaptable rather than tied to one specific cuisine or place of origin.

Here, roasting concentrates the vegetables’ sweetness, while chickpeas make the filling more substantial. mellow roasted garlic gives the mayonnaise a rounded flavour that suits the browned vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 0g protein, 0g carbs, 0g fat.

The chickpeas and tortillas provide much of the carbohydrate, while the olive oil and mayonnaise contribute most of the fat; chickpeas also add some protein. Balance the wrap with extra fresh greens or a side salad, and use feta if you want a saltier finish.

Why roast the garlic with the vegetables?

Whole garlic: roasting it in a foil packet softens the cloves and mellows their sharpness. Once cool, the cloves are easy to squeeze out and mash into the sauce.

Dry chickpeas: patting them dry before roasting helps them toast rather than steam. Their firmer bite contrasts with the tender vegetables.

How to get browned vegetables

Room to roast: spread the vegetables and chickpeas in one layer, using two trays if the mixture is crowded. Too much food packed together traps moisture and prevents the edges from browning well.

Midway toss: turn the vegetables once during roasting so they cook more evenly. Look for tenderness, some shrinkage and deep brown spots rather than relying on the clock alone.

Making the roasted garlic aioli

Smooth paste: mash the cooled cloves thoroughly before mixing them with the mayonnaise, lemon juice and Dijon mustard. This helps distribute the garlic evenly through the sauce.

Resting time: give the finished aioli at least 10–15 minutes before assembling the wraps. You can also prepare it a day ahead and keep it refrigerated.

Assembling without sogginess

Warm tortillas: heating them briefly makes them more pliable for folding. Keep them covered while you work so they do not cool and stiffen.

Layer order: spread the aioli first, then add the greens before the roasted filling. The greens sit between the sauce and vegetables, while leaving a border helps keep filling away from the edges.

Serving and timing

The vegetables roast for 25–30 minutes, with the garlic cooking on the same tray. Allow at least 10 minutes for the garlic to cool before making the aioli; the listed total time is 50 minutes.

Serve the wraps warm, with a simple salad or extra greens alongside. Assemble them just before serving for the best contrast between warm filling and fresh leaves.

Recipe notes & tips

• Dry the chickpeas thoroughly before tossing them with the oil.
• Use two baking trays if the vegetables cannot fit in a single layer.
• Let the roasted garlic cool before squeezing it from its skins.
• Rest the aioli for at least 10–15 minutes so its flavours can blend.
• Warm the tortillas shortly before filling to make them easier to roll.
• Keep the wrap filling centred and avoid overfilling so the tortillas close neatly.

Variations

• Use Greek yoghurt: Swap it for the mayonnaise for a tangier sauce.
• Add feta: Scatter the optional crumbled cheese over the roasted filling.
• Choose wholemeal wraps: Use them in place of the flour tortillas.
• Try spinach wraps: Pick spinach or another preferred wrap style.
• Swap the greens: Use spinach or rocket according to the peppery bite you prefer.

Common mistakes to avoid

• Crowded tray: The vegetables steam rather than brown; divide them between two trays.
• Damp chickpeas: They are less likely to toast; dry them thoroughly after draining.
• Handling hot garlic: The foil packet will be steamy; wait at least 10 minutes before opening and squeezing the cloves.
• Skipping the tortilla warming: Cold wraps can be less pliable; warm them briefly before filling.
• Overfilling the tortilla: It becomes difficult to close; use a manageable portion and keep the filling down the centre.

How to store

Keep leftover roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 3 days, and store the aioli separately in the fridge. Reheat the filling until hot in a pan or microwave, then assemble with freshly warmed tortillas and greens; fully assembled wraps are best eaten straight away.

Frequently asked questions