Veggie Wraps Recipes

GARDEN VEGETABLE WRAPS

Steps:

• Spread 2 tablespoons spreadable cheese over each tortilla. Top with tomatoes, spinach, red pepper, bacon and pepper. Roll up tightly.

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.

VEGGIE WRAPS

Steps:

• Heat olive oil in a large skillet, over medium-high heat. Add the sliced onions and red bell peppers. Saute until tender, about 5 to 10 minutes.
• Add in mushrooms and cook the vegetables until tender and all the moisture has been absorbed.
• Remove from heat and allow the vegetables to cool slightly while warming the tortillas.
• Warm tortillas per package instructions or char slightly over a gas burner.
• Spread a thin layer of hummus onto the tortilla (optional); top with vegetables, goat cheese, and lettuce, then fold wrap around the filling and enjoy.

VEGGIE WRAPS

Steps:

• Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
• On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

HUMMUS VEGGIE WRAP

Steps:

• Spread the hummus on the bottom 1/3 of the wrap, about 1/2 inch from the bottom edge but spreading out the the side edges.
• Layer the cucumber, spinach leaves, tomato slices, avocado slices, spouts, microgreens and basil.
• Fold the wrap tightly, as you would a burrito, tucking in all of the veggies with the first roll then rolling firmly to the end. Cut in half and enjoy.

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!

SOUTHWESTERN VEGGIE WRAPS

Steps:

• Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
• Preheat the oven to 425°F.
• In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
• Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
• Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
• To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.

MEDITERRANEAN VEGGIE WRAP RECIPE

Steps:

• In a small skillet, heat oil over medium-low heat.
• Thinly slice red onion, bell pepper, and zucchini. Add to skillet and sauté, stirring until soft, about 5 minutes.
• In a separate skillet, heat the wraps. Once heated, remove wraps from skillet and set on a plate.
• Spread half of the hummus down the middle of each wrap.
• Divide spinach between wraps, then top with sautéed vegetables. Sprinkle with feta, oregano, and olives.
• Fold edges over to roll up and cut in half cross-wise.

FRESH VEGGIE WRAPS

Steps:

• Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
• Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

RICE PAPER WRAPS WITH VEGETABLES

Steps:

• In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
• To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
• In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
• Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.