veggie wrap

Delicious and healthy Veggie Wrap with a thin layer of hummus, piled high with your favorite veg, including spinach, avocado, edamame carrot and cucumbers. 

Veggie Wrap

whole wheat flour tortillas

hummus

edamame (, cooked and shelled)

baby spinach leaves

avocados (, peeled, seed removed, thinly sliced)

carrot (, shredded)

English cucumber (, chopped)

Other veggie ideas: alfalfa sprouts, chopped tomato, radish, corn, lettuce, cabbage, beets, bell peppers.

black pepper (,

olive oil

Spread hummus over tortilla.

Add edamame, spinach, avocado, carrot, cucumber, and any other desired vegetables.

Sprinkle with freshly ground black pepper, to taste.

Drizzle with a tiny bit of olive oil. Roll up your wrap and enjoy!

*I love using regular hummus or roasted red pepper!

**Other vegetable ideas: tomato, radish, corn, lettuce, cabbage, red bell pepper, zucchini, alfalfa sprouts etc.

A refreshing and tangy summer veggie wrap that’s easy to make and perfect for on the go - ideal for bbqs, picnics or wherever it’s needed!

Tangy Veggie Wrap

sunflower seeds

carrot

red onion

¼ bell pepper, red ((your favourite colour))

spinach (or similar)

thumb ginger, fresh ((grated))

low fat cottage cheese ((use regular if you prefer))

sour cream

lemon

tsp mustard ((or try wasabi paste, but less!))

wraps ((we like wholegrain))

salt and pepper

bean sprouts

Roast the sunflower seeds in a pan without any oil/fat until golden brown.

Peel and grate the carrots. Wash and dice the the bell pepper (get rid of the seeds and white bits). The carrots are the biggest time-consumer here. To save time use pre-grated carrots or use a mini food processor to chop them up.

Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.

For the wrap:

Peel the ginger and grate it into a bowl. Add the cottage cheese, sour cream (or your vegan substitute), lemon zest and mustard and mix it well.

Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.

Put the carrots, bell pepper, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.

Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).

Cut the wraps into halves and serve. Enjoy!

For the dressing:

A refreshing and tangy summer veggie wrap that’s easy to make and perfect for on the go - ideal for bbqs, picnics or wherever it’s needed!

More info on the recipe (+ print option):
https://hurrythefoodup.com/tangy-veggie-wrap/

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Tangy Veggie Wrap - For The Ultimate Picnic | Ready in 25 mins

This healthy Vegan Veggie Wrap  has raw veggies and vegan garden vegetable cream cheese. It is an easy make ahead lunch that comes together in minutes.

Vegan Veggie Wrap

Romaine lettuce

cucumber

red pepper (julienned)

carrot (julienned)

avocado (sliced)

Vegan Garden Vegetable Cream Cheese

Heat tortilla over gas stovetop or in a pan without oil. Be careful not to burn it. This makes the tortilla more pliable.

Spread Vegan Garden Vegetable Cream Cheese&nbsp;on tortilla. Top with lettuce, cucumber, red pepper, carrot, and avocado. Fold over sides of tortilla and roll away from you making a tight burrito. If you fill the tortilla with too much, it will be harder to roll.

Top 3 veggie wrap recipes from across the web

The most viewed veggie wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Veggie Wrap

Tangy Veggie Wrap

Vegan Veggie Wrap

Top 3 veggie wrap recipes from across the web

The most viewed veggie wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veggie Wrap

Tangy Veggie Wrap

Vegan Veggie Wrap

The most viewed veggie wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine