veggie wraps

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

Healthy meals just don’t get any easier than with these easy veggie wraps layered with hummus or mayo and piled high with fresh veggies like lettuce, spinach, carrots, cucumbers, and anything else you can think of.

Easy & Fresh Veggie Wraps

tortilla wraps, lettuce leaves, rice wrap, or pita pockets

spinach

tomato

carrots

cucumber

onion, sliced

other veggies desired (see options above)

Start by smearing a layer of low-fat mayo...

Start by smearing a layer of low-fat mayo or hummus on a tortilla wrap, lettuce leaf, rice wrap, or in a pita pocket. I like to make mine nice and thick to add lots of creamy texture and flavors.

Use any spread you like store-bought or homemade,...

Use any spread you like store-bought or homemade, but I have included a list above with some of my favorite spreads for making veggie wraps, and they all require only a few ingredients and a blender.

Pile the wrap full of your favorite veggies....

Pile the wrap full of your favorite veggies. Some of my personal favorite things to add are pre-shredded cabbage or broccoli slaw, bean sprouts, and shredded carrots.

If you want to add a little more...

If you want to add a little more flavor, a simple drizzle of lime juice will do the trick. But, there are plenty of sauces that also go well with veggie wraps, and I've listed some of my personal favorites above.

Last, simply fold sides in and roll the...

Last, simply fold sides in and roll the bottom up to prevent anything from leaking out of the bottom just like you do a burrito. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/lmwc8t4e5okoe3fqziea.mp4

Tired of a boring sandwich? Let me help you fix that with this Ultimate Veggie & Hummus Sandwich that is piled high with crunchy vegetables and creamy hummus and can be ready in 15 minutes or less.

Ultimate Veggie Hummus Sandwich

Veggie Wraps (+ Ginger Tahini Dressing) - A bright and vibrant vegan dish that is perfect for dinner or as a meal-prep for lunches! 

Veggie Wraps (+ Ginger Tahini Dressing)

collard greens (how

tahini

ginger, (grated)

carrot, (finely grated)

soy sauce, (or coconut aminos)

almond milk

lime juice

extra virgin olive oil

kosher salt

Prepare collard greens and place desired combination of filling ingredients in the middle.

Fold in the sides of the collard green and fold the edge near you over the fillings.  Continue rolling away from you to form a tight wrap.

Combine Dressing ingredients in a blender (or mini food processor) and blend until fully combined.

Used a different sauce I already had made but loved the wraps! The collard greens worked perfect using your directions to prepare them. We'll definitely make these again!

The best edamame hummus filled vegan veggie wraps! This recipe makes enough edamame hummus for about 4 large wraps or 8 medium sized wraps.

Vegan Edamame Hummus Veggie Wraps

coconut milk

Tablespoons tahini

lemon juice

8-10 stems fresh cilantro (leaves only, discard stems)

garlic powder (or 1 clove garlic)

paprika

cumin

salt & pepper

medium wraps (or 4 large)

tomatoes

purple cabbage (shredded)

sprouts (or microgreens)

avocado (sliced)

red onion (about 1/2 red onion)

Carrots

Begin by bringing a pot of water to boil. Once boiling, add in your frozen edamame and boil for 2-3 minutes. If using fresh edamame, skip the step of boiling. Strain the edamame, and then add to a blender or food processer. Blend for about 1 minute.

After blending edamame, add in the rest of your ingredients including coconut milk, tahini, lemon juice, cilantro, and spices. Blend until smooth and creamy. You will likely have to scrape the sides down a few times to get a smooth consistency. Once blended, remove and serve or set aside for wraps.

Edamame Hummus:

To make the wraps you are going to add 1 Tbsp of your edamame hummus down the middle of each  medium wrap to start (double the amount of edamame for a large wrap). On top of the hummus layer, add in your wrap fillings of choice. For each wrap, add in about 1/4 sliced avocado, 1/4 roma tomato sliced, and a handful of shredded carrots, cabbage, red onions, and sprouts.

Turn each wrap so one of the empty sides without filling is facing you. Then fold the wrap edge towards the center of filling. Next, tuck the edges in and fold the wrap towards the unwrapped side until the all the filling are tucked in. Once this is done, eat each wrap whole, cut in half for lunch, or cut them into pinwheels to serve as an appetizer!

How to Make Veggie Wraps:

This Vegan Thai Chicken Wraps with Peanut Dipping Sauce Recipe is your perfect to-go Summer meal. Easy, Refreshing, and made in minutes!

Vegan Thai Chicken Wraps with Peanut Dipping Sauce

vegan "chicken" strips

tbsp oil

tortillas

lettuce (choose a crunchy kind, like romaine)

unsalted peanuts, chopped

maple syrup

olive oil

peanut butter

tbsp rice vinegar

soy sauce

tsp sesame oil

garlic clove,

salt

black pepper

cabbage

onion

parsley

Peanut dipping sauce: in a bowl, add 1/4...

Peanut dipping sauce: in a bowl, add 1/4 cup maple syrup, 1/4 cup olive oil, 1/4 cup smooth peanut butter, 1 tbsp rice vinegar, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp sesame oil, 1 finely minced garlic clove and season with salt and pepper to taste. Whisk until the sauce is fully combined and creamy. You can make the dipping sauce up to 2 days ahead and store it refrigerated in an air-tight container.

The slaw: shred cabbage, grate carrot, and finely...

The slaw: shred cabbage, grate carrot, and finely slice onion. Add to a large bowl, sprinkle with chopped parsley and drizzle with about half the peanut dipping sauce. Mix until combined and set aside.

In a pan, add a drizzle of oil,...

In a pan, add a drizzle of oil, then cook the vegan chicken strips on medium heat, flipping them over to cook evenly on both sides. Set aside, wipe down the pan and use it to lightly heat the tortillas (just so they're easier to work with).

Assemble the wraps: take a heated tortilla, and...

Assemble the wraps: take a heated tortilla, and load it up with lettuce (keep the leaves whole), the slaw and vegan chicken strips. Sprinkle with some chopped unsalted peanuts, then fold in the sides of the tortilla over the filling. Take the side of the tortilla closest to you and wrap it over the filling, so the sides close up. Once wrapped, cut your wraps in half to expose the inside and make it easier to grab and dip.

Serve the wraps with the leftover peanut dipping...

Serve the wraps with the leftover peanut dipping sauce.

Top 5 veggie wraps recipes from across the web

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

Top Tags

Tangy Veggie Wrap

Easy & Fresh Veggie Wraps

Veggie Wraps (+ Ginger Tahini Dress...

Vegan Edamame Hummus Veggie Wraps

Vegan Thai Chicken Wraps with Peanu...

Top 5 veggie wraps recipes from across the web

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

Top Tags

Tangy Veggie Wrap

Easy & Fresh Veggie Wraps

Veggie Wraps (+ Ginger Tahini Dress...

Vegan Edamame Hummus Veggie Wraps

Vegan Thai Chicken Wraps with Peanu...

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