These wraps are packed with veggies, including zucchini, bell pepper and spinach.

The vegetables cook quickly in a skillet, so you could pull together this easy lunch in no time.

Hummus adds plant-based protein and keeps the wrap from getting dry.

an image of the Veggie Wrap on a plate

Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Place 2 wraps on a clean work surface.

Divide 14 cup hummus between the wraps; spread evenly.

Divide 12 cup spinach between the wraps.

an image of the ingredients to make the Veggie Wraps

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Top with the sauteed vegetables.

Sprinkle with 2 tablespoons feta and sliced olives.

Roll each wrap up and cut in half.

an image of the veggies cooking in a pan

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

an image of the veggie wraps being assembled

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek