Vegetarian Sandwich Wrap Recipes

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FRESH VEGGIE WRAPS



Fresh Veggie Wraps image

These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.

Provided by MW

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 35m

Yield 8

Number Of Ingredients 12

1 ripe avocado - peeled, pitted, and diced
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas
2 tomatoes, diced
1 cucumber, sliced
1 green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

  • Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
  • Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g

VEGGIE WRAPS



Veggie Wraps image

Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 flour tortillas (10 inch)
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon ground cumin
1/2 teaspoon salt
4 small leaves lettuce
1 medium red bell pepper, cut into thin strips
1 cup sliced fresh mushrooms (3 oz)
1/2 medium cucumber, cut lengthwise into thin strips
4 medium green onions, chopped (1/4 cup)
2 oz pepper Jack cheese, shredded (1/2 cup)

Steps:

  • Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
  • On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Wrap, Sodium 950 mg, Sugar 5 g, TransFat 1 g

VEGETARIAN SANDWICH WRAP



Vegetarian Sandwich Wrap image

Eat your veggies with this Vegetarian Sandwich Wrap. This Vegetarian Sandwich Wrap is filled with spinach, roasted red peppers and shredded carrots.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 1 serving

Number Of Ingredients 6

2 flour tortillas (6 inch)
2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
1 KRAFT Singles, cut in half
1 cup tightly packed fresh spinach
1/2 cup chopped drained roasted red peppers
1/4 cup shredded carrots

Steps:

  • Spread tortillas with cream cheese spread.
  • Top with remaining ingredients; roll up.

Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

EASY SOUTHWESTERN VEGGIE WRAPS



Easy Southwestern Veggie Wraps image

I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Steps:

  • Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.

Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.

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