healthy wraps

Fresh veggies are grilled to perfection and packed in this healthy Hummus Wrap! This is the perfect easy, healthy wrap recipe!

Grilled Zucchini Hummus Wrap

zucchini,

salt and pepper

olive oil

tomato, sliced (or handful of cherry tomatoes)

red onion

kale, tough

white cheddar cheese

tortillas (I use Mission gluten-free)

hummus

Heat a skillet or grill to medium heat.

Remove the ends from the zucchini and slice...

Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.

Place sliced zucchini directly on grill and let...

Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.

Set zucchini aside.

Place the tortillas on grill for approximately one...

Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.

Remove tortillas from grill and assemble wraps, 2...

Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.

Wrap tightly and enjoy immediately.

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Fresh veggies are grilled to perfection and packed in this Grilled Zucchini Hummus Wrap!

These sandwich wraps are a perfect healthy lunch! They&#039;re fresh, satisfying, and packed with bold flavor from the zingy vinaigrette.

Healthy Lunch Wraps

white wine vinegar

lemon juice

Dijon mustard

honey

garlic

sea salt

Parmesan cheese (optional)

chickpeas

curly kale leaves

Brussels sprouts (thinly sliced)

radicchio

avocado (sliced)

tortillas

Make the dressing. In a blender, combine the oil, vinegar, lemon juice, mustard, honey, garlic, salt, and cheese, if desired. Blend until creamy and emulsified.

Make the wrap fillings. In a small bowl, use a potato masher to mash the chickpeas with ¼ cup of the dressing, ¼ teaspoon salt, and several grinds of fresh black pepper.

In a medium bowl, toss the kale, Brussels sprouts, and radicchio with ⅓ cup of the dressing.

Assemble the wraps: divide the chickpea mixture, salad mixture, avocado, and cheese, if using, among the tortillas. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the tortilla up and over the filling and roll the wrap closed. Wrap in foil, slice in half crosswise, and serve with the remaining dressing on the side for dipping.

Made by combining mashed avocado, arugula, purple cabbage, edamame, and zucchini. Then wrapped in a warm wholegrain tortilla. It's clean, lean and comforting.

Green Goddess Wraps

avocado

lemon (juiced)

coconut oil

whole-wheat tortilla wraps

purple cabbage (, thinly sliced)

arugula

zucchini (spiralled (or, grated))

edamame beans

parsley (chopped)

pepper

cayenne pepper

In a bowl mash avocado with a fork. Add lemon juice and mix to combine. Place to the side.

Bring a non-stick skillet to medium heat and add coconut oil. Warm tortillas in skillet for 1-2 minutes on each side. Then, remove from heat and fill the centre with purple cabbage, spiralled zucchini, arugula, and edamame beans. Divide mashed avocado between the two wraps, and sprinkle with fresh parsley, sea salt, pepper and cayenne pepper. Add more lemon juice as desired.

Roll wraps by tucking in the bottom towards the centre and folding in the two sides.

These Peanut Chickpea Wraps are simple to make and great for meal prep! An easy lunch that everyone will love.

Peanut Chickpea Wraps

peanut

soy sauce

milk

maple syrup

lime juice

inch of fresh ginger (or 1/4 teaspoon of dried ginger)

optional:

oz bag (roughly 3 cups of coleslaw mix)

carrots

¼ cup of chopped green onion

peanuts

cilantro

To make the peanut sauce: add all ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together if you first finely mince the garlic and ginger.

To make the slaw: in a large bowl, combine the coleslaw mix, carrots, green onion, peanuts*, and cilantro. Pour on the peanut sauce and mix to combine. Set aside.

To make the wraps: Divide the chickpeas and slaw mix evenly among 6 large tortillas. Roll up tightly and ENJOY!

To meal prep: If you're wanting to meal-prep this recipe, I suggest mixing together the chickpeas and slaw mixture (leaving out the peanuts and adding them before serving) and putting it into your meal prep container with the tortilla on the side. When ready to serve, dump the chickpea slaw mixture + the peanuts on the wrap and wrap up.

Top 4 healthy wraps recipes from across the web

The most viewed healthy wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Zucchini Hummus Wrap

Healthy Lunch Wraps

Green Goddess Wraps

Peanut Chickpea Wraps

Top 4 healthy wraps recipes from across the web

The most viewed healthy wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Zucchini Hummus Wrap

Healthy Lunch Wraps

Green Goddess Wraps

Peanut Chickpea Wraps

The most viewed healthy wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine