by Move over, boring sandwiches, because these Grilled Veggie Wraps with Cranberry Sauce are about to be your new lunchtime staple! They come together in less than 30-minutes by cooking sweet potato and red bell pepper in a pan, then layering onto a delicious wrap with hummus and cranberry sauce and grilled either on a pan or panini press for an easy healthy lunch recipe!
Just because you’re eating a sandwich for lunch doesn’t mean it has to be boring, and I’m gonna prove it to you with these Easy & Healthy Grilled Veggie Wraps with Cranberry Sauce!
Seriously, one bite of this veggie hummus wrap and I was hooked. It’s savory, cheesy (from real cheese or vegan cheese!), and has the perfect hit of sweetness from the cranberry sauce. The grilled sweet potato and red bell pepper add the perfect warming bite while the arugula adds a peppery kick!
Plus, we use my 5-Minute Hummus (with Canned Chickpeas!) to make the wrap even creamier and more delicious!
As a Registered Dietitian, I share lots of easy Tacos & Wraps recipes since they’re the perfect vehicle for whatever filling your heart desires, and recently, my heart’s been desiring warming, healthy sweet potato recipes paired with unique flavor combos, which is why this grilled wrap is so perfect.
Want to add a little more protein to this easy vegetarian wrap? My Actually Tasty and Healthy Air Fryer Tofu Nuggets go perfectly in this, only take 15 minutes to make, and add 15 extra grams of protein!
Panini Press Or Pan, Your Choice!
Okay, I know not everyone has a panini press, so I made sure to test this recipe both with a panini press and just grilled on a pan, and I’m happy to report both ways turned out absolutely perfect!
If you’re using cheese in this wrap and planning to grill the wrap on a pan, I recommend adding a little butter (or vegan butter!) to the pan, and when you’re stacking your wrap filling, make sure to add the cheese last so that it gets exposed to the heat from the pan, opening side down!
Grill the wrap for 3-4 minutes on each side and you’ll be left with golden, crispy deliciousness and a gooey cheese pull, without using a panini press!
Save this Recipe!
Since you have a little extra time while the sweet potato and bell peppers are grilling, I HIGHLY recommend whipping up a batch of my Quick & Healthy Broccoli Chickpea Salad with Apples for the side of this easy veggie wrap! It’s quick, easy to make, and keeps perfectly in the fridge to have as meal prep throughout the week!
Top Tips From My Test Kitchen To Yours!
- Now, I know that having cranberry sauce on hand is kinda niche, so if you don’t have it, rest assured that I’ve also tried this grilled veggie panini without it and it’s still DELICIOUS.
- The thinner you slice the sweet potato the faster it’ll cook on the pan! I try to slice mine to be about 1/4 of an inch or thinner for optimal cook time!
- If your wraps are prone to cracking, try heating them up in the microwave for 10-15 seconds before you make the veggie wrap! This is my favorite hack and it works in my 30-Minute Sheet Pan Black Bean Sweet Potato Tacos, too!
Time to Wrap It Up!
Easy & Healthy Grilled Veggie Wraps with Cranberry Sauce
Ingredients
- 1 tbsp olive oil
- 1 large sweet potato, thinly sliced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 4 large whole wheat wraps
- 1 batch 5-Minute Homemade Hummus, you'll have leftovers! Or 1/2 cup of hummus
- 1 red bell pepper, sliced
- 2 cups arugula
- 1/2 cup cranberry sauce
- 8 slices of Gruyere cheese, which can be subbed with vegan cheese or another cheese!
Equipment
- Panini press or large pan
Instructions
- Heat olive oil in a large pan over medium heat. Add the sliced sweet potato and bell pepper, sprinkle with salt and pepper and cook for 15 minutes, flipping halfway, until the sweet potato and peppers are softened. Set aside.
- Spread hummus and cranberry sauce on the inside of the wrap, then layer the roasted sweet potato, bell pepper, arugula, and cheese.
- Roll up the wrap then grill in a panini press until the wrap is golden and the cheese is melted, then slice and enjoy!
