The Easy Lunch You Need
My days are often packed to the brim. Between running multiple blogs, recipe development, exercising Rhubarb, and trying to be a normal person with a social life, my days go by fast. On my really busy days (you know, the ones where you forget to eat), I reach for something super fast for lunch. It’s usually a sandwich or veggie wrap of some sort. I grab whatever vegetables I have in the fridge and pair them with a sauce from a recipe I’m working on. And since I eat these all the time, I’ve perfected how to make them. Needless to say, I’m very excited to share with you my formula for the perfect veggie wrap that you won’t get bored of!
What’s Not To Love?
Customize these veggie wraps with whatever fillings and sauces you have on hand. Refreshing flavors come together in these cold wraps, making them a great choice for when you want something a little lighter and brighter. Quick and easy to make, wraps made with fresh vegetables are the ultimate lunch that’s ready in 10 minutes.
Grab These Ingredients
I’ll list my go-to fillings for veggie wraps, but feel free to use these as a guide. Customize the vegetables, sauces, and tortillas to your heart’s content! (Jump down to the recipe card for exact measurements.)
Tortillas: I like to use large spinach-flavored tortillas, but any large tortillas will work (try plain, whole wheat, roasted garlic, or sun-dried tomato!). Sauce: Hummus is a great sauce option (especially flavored hummus!) because it’s slightly sticky, which holds everything together. But you can get creative here by using tzatziki sauce, cream cheese, or romesco sauce. Vegetables: My favorite vegetables for wraps are ones with lots of different textures. So, avocado and tomato for creamy/soft, carrots, bell peppers, cucumbers, red onions for crunch, and spinach (because we need some leafy greens in there).
Making Vegetarian Wraps Is Easy
These healthy wraps do not require cooking, and you can save time by batch-chopping the fillings! Jump to the recipe card for the full printable instructions.
Storage
One thing to note about these wraps is as they sit, the tortilla will get soggy. To avoid this, store the filling ingredients separately and only dish up what you think you will eat. If you do have leftovers in the tortillas, those will last for about 3 days in the fridge in an airtight container.
Why this Recipe Works
Do what you love by using your favorite vegetables, sauces, and tortillas. The hummus keeps the tortillas together and helps it not turn soggy from the vegetables. Shredded carrots honestly make all the difference! I’ve tried wraps with sliced carrots, and while they add great flavor, they always fall out (and are just too crunchy). Shredded carrots are the perfect way to get all the flavor without the fillings falling out.
Pairs Well With
Serve your veggie wraps with these quick and easy recipes for a well-balanced meal (even on busy days).
Roasted Vegetable Soup: Roast and blend whatever vegetables you have kicking around, then heat it and pair the soup with your wraps! Ranch Dressing With Tofu: Want another way to sneak in some protein? This dressing is it! Smear some on the inside or dip your wrap right in. Quinoa Kale Salad: You can prep the quinoa and lemon vinaigrette in advance, then just assemble everything when you need it!
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
