Rainbow Veggie Wraps Recipes

RAINBOW HUMMUS VEGGIE WRAP

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.

RAINBOW VEGGIE PINWHEELS HEALTHY APPETIZER RECIPE

Steps:

• Divide the dip evenly into three parts and spread a thin layer on one side of each tortilla.
• Arrange the prepared veggies in rows on the tortilla (see picture).
• Starting at one side, roll the tortilla up over the veggies, pressing it together tightly.
• Slice the tortilla into 1-inch slices crosswise.

RAINBOW VEGGIE WRAPS

Steps:

• Spread each tortilla with 1/4 cup hummus. Top each with one-fourth of the Cheddar, spinach, bell pepper, sprouts, cabbage and carrots. Roll up each wrap.
• Slice the wraps into 1-inch rounds. Serve with dressing for dipping, if desired.

RAINBOW VEGGIE PINWHEELS

Steps:

• Mix together the cream cheese and ranch powder until thoroughly combined.
• Spread the cream cheese mixture evenly over the 4 tortillas.
• Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
• Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.

RAINBOW SPIRALIZED VEGETABLE WRAP

Steps:

• Place the avocado cubes in a medium bowl and mash with the back of a fork. Add the lime juice and season generously with salt and pepper. Set aside.
• Spread each tortilla with ¼ cup of hummus and ¼ of the avocado. Top each with spinach, then bell peppers, carrots, cabbage, and sprouts. Roll up each wrap tightly and secure with a toothpick. Slice into 1-1.5" rounds. Serve.

LOW CARB RAINBOW VEGGIE WRAPS

Steps:

• Spread the tortillas with a little cream cheese, right up the right hand edge, to act as "glue".
• Then add the veggies to the left hand side of the tortilla. Try to spread the vegetables evenly so that each color runs throughout the length of the tortilla. Season with a little salt and pepper.
• Roll everything up tightly, starting from the left hand side, moving to the right. At this point (unless you included avocado which might spoil), you could wrap them up in plastic wrap and either save for slicing later, or keep for a low carb lunch on the go!
• When ready to serve, cut each wrap into slices. Discard (or eat!) the ends, and place the remaining slices on a serving platter.

EPIC VEGAN RAINBOW VEGGIE WRAP

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 PINWHEELS

Steps:

• Spread about ¼ cup hummus over each tortilla. Leave room on the edge.
• Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
• Roll up each tortilla tightly.
• Cut crosswise into pinwheels and serve.

CHICKEN AND MANGO RAINBOW VEGGIE WRAPS

Steps:

• Place your wrap on a flat surface and layer with the veggies, chicken, and herbs. Drizzle with a few spoonfuls of the almond sauce and garnish with the almonds and green onions. Save the rest of the sauce for another day or another recipe idea.
• Fold into a cylinder, cut in half or in pinwheels and serve. Wraps can be made ahead and refrigerated for up to 2 days.

40+ EASY VEGAN WRAPS (LUNCH IDEAS)

Steps:

• Divide the hummus evenly between your two wraps and spread it in the bottom third of the wrap.
• Add leafy greens, avocado, tomato, bell pepper and carrot on your hummus layer.
• Sprinkle with black pepper, nutritional yeast or some vegan cheese shreds.
• Fold the wraps tightly without breaking them, tucking in all of the veggies with the first roll and then rolling firmly to the end.
• Cut in half and enjoy right away or store in the fridge for a quick portable lunch!

HEALTHY PINWHEEL SANDWICHES: PROTEIN VEGGIE WRAPS

Steps:

• Spread the wrap or tortilla with hummus.
• Top with spinach, deli meat, bell pepper, carrots, and microgreens.
• Roll up each wrap and slice into 1-inch rounds.
• Serve with dressing of choice if desired.

RAINBOW VEGGIE WRAPS

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.

RAINBOW VEGGIE SLAW WRAP

Steps:

• For slaw, in a large bowl mash chickpeas. Stir in the next nine ingredients (through garlic). Season with salt and pepper.
• In a dry skillet heat tortillas, one at a time, on both sides until warm. Remove and cover with a towel to keep warm.
• To assemble, arrange lettuce and spoon slaw onto each tortilla just below the center. Fold bottom edge of tortilla over filling. Fold in opposite sides; roll up tortilla.