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Autumn Harvest Vegetable Wraps w/ Chimichurri Hummus

Vegetarian

Step into fall with these healthy autumn harvest vegetable wraps featuring seasonal veggies like beets, carrots, kale, onions, and sweet potatoes and a herbaceous homemade chimichurri hummus. Naturally vegetarian with vegan and gluten-free options.

Three halves of autumn harvest vegetable wraps stacked atop one another.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

It’s officially fall. Finally!!!!

I can’t think of a better way to celebrate than to eat all my favorite fall foods. ALL OF THEM. But not at once of course. 😜

However, this seasonal inspired wrap covers quite a few of my best-loved fall veggies: beets, carrots, kale, red onions, and sweet potatoes. Hint the name autumn harvest veggie wrap.

The root vegetables as well as the onions are lightly seasoned as to preserve their natural flavor, roasted until soft and slightly caramelized, then sprinkled with a little bit of lemon juice to bring out their flavor.

These delightful veggies are then tossed in a whole wheat wrap that is slathered with the most amazing chimichurri hummus. I hope you didn’t miss the recipe earlier this week, because it is to-die-for.

It’s ultra-light, creamy, and herbaceous with notes of garlic, bitter freshness, and citrus. And it’s such an easy way to amp up this wrap. It truly pairs phenomenally with the roasted veggies, kale, and goat cheese.

This healthy wrap is ideal for a meat-free lunch or dinner. They also work great for making ahead as they are just as good cold. Simply wrap them up and refrigerate them. Then you’ll have lunch ready to go for the next three days. That’s what I do!

And hey, if you’re a vegan, no problem; the goat cheese is totally optional. BUT I’m a meat-lover you say…. To that, I say DON’T WORRY!!! This veggie wrap is so rich and filling you’ll completely forget that it’s vegetarian. And if you just can’t get over the fact there’s no meat, throw in some grilled chicken.

Half of a veggie wrap stacked atop two other halves.

So what do you need to make these wraps? ( + substitutions)

Top down shot of ingredients for autumn harvest vegetable wrap w/ chimichurri hummus (see recipe card).
  • Beet: One medium beet should do the trick. Cut off the ends and cube. You may leave the skin on.
  • Carrots: Peeled of course!
  • Red onion: You could certainly sub for a white or even a yellow onion.
  • Sweet Potato: One small sweet potato is sufficient. No need to peel it.
  • Olive oil: For roasting the veggies.
  • Salt & black pepper
  • Lemon juice: I like to squeeze some fresh lemon juice over the veggies once they are done roasting. It enhances the flavors and also adds some freshness. Bottled lemon juice is an acceptable alternative.
  • Large whole wheat wraps: Or any other wrap you prefer. For gluten-free, make sure you choose a gluten-free variety. You could even use a tortilla.
  • Chimichurri hummus: For the hummus, you will need: chickpeas, baking soda, garlic, tahini, lemon juice, salt, ice cold water, fresh parsley and cilantro, oregano, a shallot, red wine vinegar, olive oil, and red pepper flakes (optional).
  • Goat cheese: For a vegan wrap, skip the cheese. If you don’t like goat cheese, swap it for feta.
  • Kale: Spinach would be just as good!

How do you make autumn harvest vegetable wraps w/ chimichurri hummus? ( + tips)

Begin by adding the chickpeas and baking soda to a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20 minutes.

Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray.

Put the cubed beets, carrots, red onions, and sweet potatoes on the baking sheet, pour on the olive oil and salt and pepper; toss to coat. Arrange the veggies in a single layer. When the chickpeas have ten minutes boiling time remaining place the pan on the middle rack of the oven and bake for 20 minutes, flipping after ten.

Meanwhile, add the ingredients for the chimichurri to the bowl of a food processor fit with the blade attachment and pulse until smooth. Transfer to a bowl and rinse the food processor bowl/attachment.

Chimichurri in food processor bowl.

Once the chickpeas are done, transfer them to a strainer, run under cold water until cool, and drain excess liquid. Then add the chickpeas to the bowl of a food processor fit with the blade attachment along with the garlic. Process until somewhat smooth but still chunky.

Top down shot of blended chickpeas and garlic in food processor bowl.

Add the tahini, lemon juice, and salt, and pulse until smooth. Continue processing while adding ice water one tablespoon at a time until desired consistency is achieved.

Shot of hummus if food processor bowl.

In a bowl, combine the hummus and chimichurri. Set aside.

Remove the veggies from the oven, splash with lemon juice, and rest for five minutes.

Roasted veggies on a sheet pan.

To assemble: Spread whole wheat wrap with 1/4 of the hummus, 1/4 of the veggies, one ounce of goat cheese, and kale, then fold. Serve warm or refrigerate for later.

Top down shot of whole wheat wrap layered with veggies, hummus, goat cheese, and kale.

How to store

Wrap tight in tinfoil, beeswax wrap, or plastic wrap and refrigerate for up to three days.

Two vegetable wraps laying next to one another aside a stack of chips.
Looking down on a hand holding a autumn harvest vegetable wrap.

More wraps you may like:

  • Pickle-Brined Fried Chicken Wraps: These fried chicken wraps are stuffed full of crispy dill pickle-brined fried chicken, ranch dressing, lettuce, tomato, pickles, and cheese. They are easy to prep making them ideal for lunch or a weeknight dinner.
  • Chicken Fajita Wraps: These chicken fajita wraps are stuffed full of nutritious green rice, pico de gallo and/or salsa, cheese, avocado cream sauce, and of course, chicken fajita filling! Bold fresh flavors and simple prep. Great option for lunch or dinner.

If you make these autumn harvest vegetable wraps w/ chimichurri hummus I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

Three halves of autumn harvest vegetable wraps stacked atop one another.

Autumn Harvest Vegetable Wraps w/ Chimichurri Hummus

Yield: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Step into fall with these healthy autumn harvest veggie wraps featuring seasonal veggies like beets, carrots, kale, onions, and sweet potatoes and a herbaceous homemade chimichurri hummus. Naturally vegetarian with vegan and gluten-free options.

Ingredients

Chimichurri Hummus

  • 1 1/2 cup chickpeas (garbanzo beans, drained, 15.5 ounce can
  • 1/2 teaspoon baking soda 
  • 3-4 cloves garlic, roughly chopped, divided 
  • 1/3 cup tahini 
  • 1 tablespoon lemon juice, preferably fresh
  • 3/8 teaspoon salt, divided 
  • 1-4 tablespoons ice cold water
  • 1/2 cup flat leaf parsley, packed
  • 1/8 cup cilantro leaves, packed
  • 1 tablespoon fresh oregano or one teaspoon dried
  • 1/2 shallot, minced
  • 1 tablespoon red wine vinegar, could sub for sherry
  • 3 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes (optional) 

Autumn Harvest Veggie Wraps

  • 1 medium beet, cubed
  • 4 small-medium carrots, peeled and cubed
  • 1/2 medium/large red onion, large dice
  • 1 small sweet potato, cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper 
  • Lemon juice
  • 4 large whole wheat wraps 
  • 4 ounces goat cheese, crumbled
  • Kale, spines removed

Instructions

  1. Add chickpeas and baking soda to a small saucepan, cover with water, and bring to a boil.
  2. Reduce heat and simmer 20-minutes.
  3. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray.
  4. Put the cubed beets, carrots, red onions, and sweet potatoes on the baking sheet, pour on the olive oil and salt and pepper, and toss to coat. Arrange the veggies in a single layer. When the chickpeas have ten minutes boiling time remaining place the pan on the middle rack of the oven and bake for 20 minutes, flipping after ten.
  5. Meanwhile, add the ingredients for the chimichurri to the bowl of a food processor fit with the blade attachment and pulse until smooth. Transfer to a bowl and rinse the food processor bowl/attachment.
  6. Transfer chickpeas to a strainer, run under cold water until cool, and drain excess liquid.
  7. Add the chickpeas to bowl of food processor fit with blade attachment along with the garlic. Process until somewhat smooth but still chunky.
  8. Add the tahini, lemon juice, and salt, and pulse until smooth.
  9. Continue processing while adding ice water one tablespoon at a time until desired consistency is achieved. In a bowl, combine the hummus and chimichurri. Set aside.
  10. Remove the veggies from the oven, splash with lemon juice, and rest for five minutes.
  11. To assemble: Spread whole wheat wrap with 1/4 of the hummus, 1/4 of the veggies, one ounce of goat cheese, and kale, then fold. Serve warm or refrigerate for later.

Storage: Wrap tight in tinfoil, beeswax wrap, or plastic wrap and refrigerate for up to three days.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 886Total Fat: 47gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 55mgSodium: 1695mgCarbohydrates: 86gFiber: 17gSugar: 16gProtein: 37g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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