Crunchy Vegetable Wrap Recipes

CRUNCHY VEGGIE WRAPS

Steps:

• In a medium bowl, combine the bell peppers, tomato, cucumber, carrot, and avocado; toss. In a small bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and pepper. Pour dressing over bell pepper mixture and toss well.
• To prepare the wraps, spread ¼ cup hummus over one tortilla, leaving 1-inch borders around the edge of the tortilla. Sprinkle 1 tablespoon sunflower seeds over the hummus and top with ½ cup spinach. Top spinach with ¼ of the bell pepper mixture and finish with ¼ cup alfalfa sprouts. Roll the tortilla and with the seam side down, cut the wrap in half. Serve immediately.

CRUNCHY VEGETABLE WRAP

Steps:

• Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf.
• Divide sprouts and remaining ingredients evenly among tortillas; roll up.
• Cut each rolled wrap in half diagonally.

CRUNCHY VEGGIE WRAPS

Steps:

• In a small bowl mash together avocado and lime juice. Divide avocado mixture between tortillas, spreading evenly.
• Arrange cucumber, carrot and sweet pepper strips on top of the avocado mixture, leaving about 1 inch of space at ends of each tortilla.
• Sprinkle with feta cheese; roll up each tortilla into a spiral. Serve immediately or cover and chill for up to 4 hours. Cut in half diagonally.

CRISPY CARIBBEAN VEGGIE WRAPS

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut the potato in half. Scoop out the pulp discarding shell; place pulp in a small bowl and mash. Stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic., Lightly brush water over all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling., Place seam side down on a baking sheet coated with cooking spray. Lightly spritz wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa.

RAINBOW VEGGIE WRAPS

Steps:

• Spread each tortilla with 1/4 cup hummus. Top each with one-fourth of the Cheddar, spinach, bell pepper, sprouts, cabbage and carrots. Roll up each wrap.
• Slice the wraps into 1-inch rounds. Serve with dressing for dipping, if desired.

CRISPY VEGETABLE TURKEY WRAP

Steps:

• Lay tortilla on plate or flat surface.
• Layer Swiss chard, sprouts and pepper on tortilla.
• Pile turkey evenly in center of wrap.
• In a small bowl, whisk together vinegar, soy sauce, honey, salt and pepper to taste. Drizzle over turkey.
• Fold sides of tortilla to center. Fold bottom of tortilla up.

40+ EASY VEGAN WRAPS (LUNCH IDEAS)

Steps:

• Divide the hummus evenly between your two wraps and spread it in the bottom third of the wrap.
• Add leafy greens, avocado, tomato, bell pepper and carrot on your hummus layer.
• Sprinkle with black pepper, nutritional yeast or some vegan cheese shreds.
• Fold the wraps tightly without breaking them, tucking in all of the veggies with the first roll and then rolling firmly to the end.
• Cut in half and enjoy right away or store in the fridge for a quick portable lunch!