lunch wraps

These vegan wraps are made with mint grilled sweet potatoes, tahini cauliflower rice and spiralized cucumber noodles. They're an easy, healthy and portable meatless meal!

Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

Cups Cauliflower (cut into bite-sized florets)

tsp Extra-virgin olive oil (divided)

Salt and pepper

Half a medium sweet potato (peeled (about 120 grams))

Tbsp Cilantro (roughly chopped and lightly packed)

parsley

Tbsp Fresh mint (thinly sliced and firmly packed)

Lemon zest (tightly packed (about 1 small lemon))

Large cucumber (spiralized with the 3mm blade)

Flatout ProteinUP

tsp Hemp hearts

Tbsp Tahini

Tbsp Water

tsp Maple syrup

tsp Fresh lemon juice

Preheat your grill to medium/high and place a grill basket on while the grill is heating.

In a medium bowl, toss together the cauliflower with 1 tsp of the oil, reserving the rest for later.  Sprinkle with a pinch of salt and pepper.

Once the grill has reached about 350 degrees (which takes 10-15 mins) place the cauliflower florets into the grill basket and cook until fork-tender and charred, about 13-15 minutes, stirring once or twice.

While the cauliflower cooks, slice the potato into 1/4 inch thick wedges. Place into a medium bowl and toss with the remaining 1/2 tsp of oil, making sure each wedge is nice and coated. Sprinkle with salt and pepper.

Once the cauliflower is cooked, transfer to a bowl and remove the grill basket.  Place the sweet potato wedges onto the grill over direct heat and cook until charred and and tender, flipping once.  This takes about 2-3 minutes per side. Remove from heat and set aside.

Place the cauliflower into a SMALL food processor (mine is 3 cups) along with the cilantro, parsley, mint and lemon zest.  Pulse until rice-like and the herbs are well mixed in. Transfer to a medium bowl.

In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over the cauliflower and mix until well combined. Season to taste with salt and pepper.

Finally, press the cucumber noodles out between paper towels to remove any excess moisture.

Divide the sweet potatoes between both wraps, laying out flat. Then, divide the cauliflower rice mixture evenly over top, followed by the cucumber noodles.

Sprinkle the top with the hemp hearts, roll up tightly (they're full!) and DEVOUR.

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

olive oil

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.

Roasted Sweet Potato and Cauliflower Rice Collard Wraps are a crazy unique hippy meal. ;)

Roasted Sweet Potato and Cauliflower Rice Collard Wraps

potato

Thai Cauliflower Rice (or cauliflower rice of choice)

avocado

collard leaves

almond butter

maple syrup

coconut milk

lime juice

ginger

In a small bowl, whisk together the ingredients for the Ginger Almond Butter Sauce until well combined, thick, and creamy. Set aside until ready to use.

Prepare your collard leaves by chopping off the rough stem and shaving it down so that it's flush with the leaf.

Add desired amount of mashed sweet potato to the center of each leaf, followed by about 1/3 to 1/2 cup cauliflower rice and desired amount of sliced avocado.

Fold in the edges of the collard leaf, creating a burrito. Carefully slice in half using a sharp knife and serve with ginger almond butter sauce (Note: you can also add the almond butter sauce to the inside of the wrap).

Quick and easy Turkey-Spinach wraps rolled up with flavored cream cheese and crunchy peppers and onions and sliced into pinwheels. A delicious meal-prep lunch or party appetizer that comes together in 5 minutes!

5-Minute Turkey-Spinach Pinwheels

Lavash Flatbread

1½ oz Cream Cheese, Reduced Fat (42 grams, about 3 Tbsp)

⅓ tsp Freeze Dried Chives

⅛ tsp Onion Powder/Dried Minced Onion

Spinach (45 grams)

Turkey Breast (Deli sliced)

⅓ Red Bell Pepper (Sliced, 35 grams)

Red Onion (Sliced, 15 grams)

Place flatbread or tortilla on a work surface.

Optional: Soften cream cheese by microwaving for 10 seconds if hard.

Add dried chives and onion to cream cheese and stir until uniform.

Spread cream cheese mixture over flatbread to about ¼” from the edges.

Arrange spinach evenly over the cheese, and layer with turkey, bell peppers and onion.

Press down filling and roll up tightly.

Place seam-side down, cut in half and serve.

Optionally, slice cross-wise evenly into pinwheels.

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Top 4 lunch wraps recipes from across the web

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

Top Tags

Mint Grilled Sweet Potatoes with Ta...

Healthy Lunch Wraps

Roasted Sweet Potato and Cauliflowe...

5-Minute Turkey-Spinach Pinwheels

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