Epic Vegan Rainbow Veggie Wrap Recipes

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RAINBOW HUMMUS VEGGIE WRAP



Rainbow Hummus Veggie Wrap image

A quick easy crunchy rainbow vegetable tortilla wrap that can be made with your kids.

Provided by Bintu Hardy

Categories     Lunch

Number Of Ingredients 8

2 carrots, cut into battons
150 g (5.2 oz) red cabbage, sliced
1 red (bell) pepper
1 orange (bell) pepper, deseeded and sliced
handful of spinach leaves (or other greens)
Handful of chives (or lettuce leaves)
8 corn tortillas (gluten free)
200g hummus

Steps:

  • Make the tortilla wrap:
  • Spread out the tortilla wraps and add on as much of each vegetable as you would like.
  • Top with a generous dollop of the hummus and wrap the tortillas and serve.

Nutrition Facts : ServingSize 4 servings, Calories 238 kcal, Carbohydrate 39 g, Protein 8 g, Fat 6 g, Sodium 246 mg, Fiber 9 g, Sugar 5 g

EPIC VEGAN RAINBOW VEGGIE WRAP



Epic Vegan Rainbow Veggie Wrap image

This epic vegan rainbow veggie wrap is brimming with vibrant, nourishing veggies. A whole wheat lavash wrap (or tortilla) is slathered with magenta-hued beet hummus and stuffed with Dr. Praeger's California Burger, mixed greens, julienned carrots + cucumber, avocado, red onion, and pickles (if you please). A drizzle of tangy balsamic vinaigrette is the finishing touch before you roll, slice, and savor.

Provided by Ashley

Categories     Bigger Bites     Main Course     Sandwich

Time 27m

Number Of Ingredients 11

4 Dr. Praeger's California Veggie Burger patties
4 large tortillas or lavash wraps
3/4 cup beet hummus*
2 cups mixed greens
2-3 large carrots, peeled and julienned
1 medium cucumber, julienned
1 firm-ripe avocado, pitted, peeled, and thinly sliced ((optional))
1/2 small red onion, julienned
Dill pickle slices, to taste ((optional))
Balsamic vinaigrette, to taste
Sea salt and black pepper

Steps:

  • Bake the veggie burger patties according to package instructions. Let cool slightly and then slice each into long strips.
  • One at a time, slather each tortilla with a generous dollop of hummus, spreading out toward the edges yet leaving at least 1 inch of space around the perimeter of the wrap.
  • Then, fill the lower third of the tortilla with one Dr. Praeger's California Burger patty and a handful each of mixed greens, carrots, cucumber, avocado, red onion, and dill pickles (if using).
  • Drizzle with the vinaigrette and season with sea salt and black pepper, to taste.
  • Carefully fold in the sides of the wrap and roll away from you, forming a burrito-like shape.
  • Repeat with the remaining wraps.
  • Slice each wrap in half and serve immediately.

RAINBOW VEGGIE WRAPS



Rainbow Veggie Wraps image

"5 a day" in one wrap: spinach, yellow pepper, red pepper, cucumber, and carrots. From First for Women, 6/27/11.

Provided by KateL

Categories     Lunch/Snacks

Time 12m

Yield 2 large wraps, 2 serving(s)

Number Of Ingredients 12

2 tablespoons Dijon mustard
2 tablespoons low-fat ranch dressing
2 teaspoons honey
2 regular flour tortillas or 2 Sandwich wraps
2 cups green leaf lettuce, torn
1 cup baby spinach leaves
1 yellow pepper, seeded and sliced
1 red pepper, seeded and sliced
1/2 seedless cucumber, cut into sticks
8 sprigs parsley
1/2 cup shredded carrot
1 scallion, sliced

Steps:

  • In bowl, combine Dijon mustard, ranch dressing and honey; spread evenly over tortillas.
  • Add lettuce, spinach, peppers, cucumbers and parsley to tortillas. Sprinkle with carrots and scallions.
  • Fold and roll tortillas to secure filling. Cut each wrap in half and serve.

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