These wraps are my go-to when I want something light and fresh but still, you know, satisfying. The tortillas make a huge difference. Homemade if you can swing it — soft, warm, a little chewy — they carry the filling like champs. Store-bought works in a pinch.
For the filling, I throw in bell peppers, zucchini, a bit of red onion, and some corn. Nothing fancy. Each one pulls its weight—sweetness, a little crunch, and color that actually pops. I cook them hot and quick, just until the edges caramelize, then off the heat before they go soft. We still want bite.
Spice-wise, I keep it simple: a pinch of cumin and a shake of smoked paprika. Cozy, warm, not “set-your-mouth-on-fire” spicy. If you want heat, add a pinch of chili flakes. Honestly, it ties everything together. Taste and tweak salt at the end — always.
Serve with a little yogurt (dairy-free if you’re keeping it fully plant-based) or a big spoon of guac. Maybe some lime on the side. These also make great meal-prep: pack the warm veggies and tortillas separately, then build as you eat.
There’s something joyful about rolling one up while the filling’s still warm, flavors kind of melting together. It’s simple food — but it hits. Trust me, make two.
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For the homemade tortillas
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250 g
all-purpose flour
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1/2 tsp
baking powder
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1/2 tsp
salt
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2 tbsp
oil (sunflower or olive)
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120 ml
warm water
For the veggie filling
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1
red bell pepper, sliced
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1
yellow bell pepper, sliced
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1
zucchini, sliced into thin strips
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1
red onion, thinly sliced
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100 g
canned or fresh sweet corn
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1 tsp
ground cumin
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1/2 tsp
smoked paprika
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2 tbsp
olive oil (for sautéing)
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to taste
salt and pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Make the tortillas
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Prepare dough
Mix flour, baking powder, and salt. Add oil and warm water, knead until soft dough forms. Let rest 20 minutes.
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Shape and cook
Divide into 8 balls, roll out into thin rounds. Cook on dry hot pan until lightly golden on both sides. Keep warm in a cloth.
Prepare the filling
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Sauté vegetables
Heat oil, then sauté onion and peppers. Add zucchini, corn, and spices. Cook until tender but still crisp.
Assemble and serve
Note: You can make the tortillas ahead of time and store them wrapped in a cloth. Fillings are versatile – use whatever is seasonal and fresh.
Updated: September 5, 2025