When the weather heats up, heavy meals are the first thing that should go. That’s where this Healthy Vegan Summer Grilled Wrap from host and New York Times best selling author Javant Benton comes in. His take on the classic wrap is big on flavor, light on effort—but also built entirely from plants. While he doesn’t necessarily use the grill for this recipe, roasting vegetables serves as a nice and delicious second option.
On his wildly popular @HealthyVeganEating channel, Benton walks viewers through a colorful mix of vegetables, a creamy tahini drizzle, and his signature wrap from his best-selling MakeYour Own Cookbook.
“They’re quick, they’re easy, and they’re delicious, which is a combination I love,” he says as he lines up a giant spread filled with sliced produce.
The base is a tray of thinly sliced button mushrooms, eggplant, zucchini, red onion, and tri-colored bell peppers. Everything gets tossed in coconut aminos, garlic, oregano, basil, smoked paprika, and black pepper, then roasted (or grilled) until the edges caramelize. “Red onions are super health promoting,” Benton explains, and they anchor the wrap with a subtle sweetness and bite.
While the vegetables roast, Benton builds a simple tahini sauce: tahini, fresh lime juice, dates, garlic, and water. His pro move:
“I find that adding the water before the tahini helps prevent the tahini from sticking to the blending cup.”
Once the vegetables have cooled, he piles them into an HV wrap, adds microgreens for extra crunch and phytonutrients, and finishes with a generous drizzle of the sauce.
Why This Wrap Works Nutritionally
This Healthy Vegan Summer Grilled Wrap is a nutrient-dense alternative to the typical deli wrap. The roasted mushrooms and eggplant provide umami and fiber; zucchini and peppers deliver solid doses of vitamin C and antioxidants; and red onion adds quercetin, which is linked to helping reduce inflammation. Benton swaps oils with a lesser-sodium option: coconut aminos, which also adds an added layer of natural sweetness, helping the spices adhere without added fat.
The tahini sauce brings heart-healthy fats, plant-based protein, and calcium, while dates offer natural sweetness and minerals instead of refined sugar. Wrapped in Benton’s whole-food HV wrap and topped with microgreens, you get a balanced, high-fiber meal that supports stable energy, recovery, and long-term health—perfect pre- or post-workout fuel.
Delicious, flavorful, healthy, quick, and easy—all good. Make your own,” Benton says after the first bite.
Ingredients
For the veggie filling
– Button mushrooms, sliced (or shiitake/portobello)
– Eggplant, thinly sliced
– Zucchini, thinly sliced
– Red onion, sliced
– Orange, yellow, and red bell peppers, sliced (slightly thicker)
– Fresh garlic, minced
– Coconut aminos
– Dried oregano
– Dried basil
– Smoked paprika
– Black pepper
For the tahini sauce
– Tahini
– Fresh lime juice
– Dates, pitted
– Garlic clove
– Water
To assemble
– HV wrap (from MakeYour Own Cookbook)
– Microgreens or sprouts
Instructions
1. Prep vegetables: Slice mushrooms, eggplant, zucchini, and red onion thin; slice peppers slightly thicker.
2. Season: Add all vegetables to a large bowl. Toss with coconut aminos, garlic, oregano, basil, smoked paprika, and black pepper until well coated.
3. Cook: Spread vegetables evenly on a baking sheet. Roast in the oven until tender and lightly browned, or grill on a flat-top/Blackstone or skillet. Let cool slightly.
4. Make sauce: In a blender, add water first, then tahini, lime juice, dates, and garlic. Blend until smooth and pourable.
5. Assemble: Lay an HV wrap flat. Add a layer of roasted vegetables, top with microgreens, and drizzle generously with tahini sauce.
6. Wrap and serve: Roll tightly, slice if desired, and serve immediately.
Main Photo: Anna Pelzer on Unsplash