Hummus and roasted vegetable wraps
A simple, filling meal with creamy hummus and roasted vegetables wrapped in tortillas
Allergens: contains cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 6g sugars · 12g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Red kidney beanspack 400g · use 400g | £0.79£0.20 per 100g | £0.37£0.09 per 100g |
| Tortilla wrapspack 8 pack · use 8 | £1.40£0.18 each | £1.40£0.18 each |
| Courgettespack 200g · use 200g | £1.39 | £1.39 |
| Cherry tomatoesuse 200g | £1.00300g · £0.33 per 100g | £1.40420g · £0.33 per 100g |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Basket total (full packs) | £5.53 | £5.51 |
| Cost of what this recipe uses | £4.44 | £4.00 |
| Per serving | £1.11 | £1.00 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 220°C/200°C fan/gas 7. Wash and dry the courgettes and cherry tomatoes. Trim the courgettes and cut into 2 cm chunks. Halve the cherry tomatoes. Peel the red onion and cut into 2 cm wedges.
- Spread the vegetables on a large baking tray. Drizzle with 1 tbsp vegetable oil, season with salt and black pepper, and toss to coat. Roast for 20 minutes, turning halfway, until the courgettes are golden and the tomatoes are blistered.
- While the vegetables roast, drain and rinse the 400 g red kidney beans. Place them in a food processor with 1 crushed garlic clove, 1 tbsp lemon juice, 1 tsp ground cumin, 2 tbsp water, and 1 tbsp olive oil. Blend until smooth, scraping down the sides.
- Taste the hummus and add more salt, pepper, or lemon juice if needed. If it is too thick, blend in extra water 1 tsp at a time until spreadable. Transfer to a bowl.
- When the vegetables are done, remove the tray from the oven. Reduce the oven to 180°C/160°C fan/gas 4. Place the 8 tortilla wraps on a baking sheet and warm for 2 minutes until pliable.
- Lay each wrap flat. Spread 2–3 tbsp hummus over the centre, leaving a 2 cm border. Divide the roasted vegetables evenly among the wraps.
- Fold the sides of each wrap over the filling, then roll tightly from the bottom to the top. Place seam-side down on the baking sheet.
- Return the wraps to the oven for 3–4 minutes to lightly toast and seal. They should be golden and crisp at the edges.
- Serve immediately with extra hummus on the side. For leftovers, cool within 1 hour, refrigerate up to 2 days, and reheat once until steaming hot throughout.
Tips
- Swap kidney beans for a 400 g tin of chickpeas for classic hummus flavour.
- Batch-cook hummus and roasted veg on Sunday; store separately in airtight containers for up to 3 days, assemble wraps fresh each morning.
- Reheat assembled wraps in a 180°C oven for 5 minutes until steaming hot throughout; do not microwave as they become soggy.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).