Vegan Veggie Wrap Recipe (Rainbow)
Colorful, delicious, bursting with fresh veggie flavors – this Vegan Veggie Wrap recipe is one I’ll be making again and again (for myself and kids), especially this summer when I don’t feel like cooking in the heat.
Ingredients for this Veggie Wrap
*The full recipe is available to print down below on the ‘recipe card’, including ingredient quantities and all steps!
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Tortilla: Large tortillas are needed for this recipe, other than that, use the type of tortillas you like best. Out of habit, and ease of getting them, I usually just go with flour tortillas.
Hummus: Use homemade hummus like this hummus or use store bought, whatever works for you.
Red Bell Pepper: For the red in this rainbow wrap. Feel free to sub out for another red veggie, or tomatoes.
Orange Bell Pepper: For the orange in this rainbow wrap. Feel free to sub out for thinly sliced carrot sticks or another orange veggie that goes well in wraps.
Cucumber & Spinach: For the green in this rainbow wrap. The cucumber also adds quite a bit of moistness to this wrap so it’s not dry. Feel free to sub in lettuce, kale, or another leafy green in place of the spinach.
Red Onion: For the purple in this veggie wrap, it also adds a bit of spicy-ness (as my middle child will say), so feel free to sub out for another purple veggie, maybe red cabbage finely shredded.
How to Make This Simple Vegan Wrap
*Note that these instructions can be printed below
Step one: Spread half of the hummus onto each tortilla.
Step two: Add half of the rest of the ingredients to each tortilla, not stuffing them too full, all in one direction in the middle of the tortillas.
Step three: Roll up the tortillas with the veggies inside and stick a toothpick or two through it to keep it rolled up.
Step four: Cut and enjoy!
Expert Tips
Some things will make this recipe easier to make, such as:
- Cutting veggies in strips, the smaller the better. Avoid weird shapes when cutting the veggies for this wrap.
- Not stuffing it too full. I tried, multiple times, to stuff this as full as I possibly can – it’s not worth it, it’ll either undo or not roll up, have veggies spilling out of it, or the tortilla will rip.
- Use toothpicks to hold it together, one of two should be plenty, just be sure to remove them if giving to young kids.
- Use plenty of hummus. Unlike the veggies, feel free to use plenty of hummus in this wrap, it makes it taste amazing and helps it stick together.
Alternative Ways to Make this
If you want smaller pieces, turn it into veggie rolls!
How to Serve this Rainbow Veggie Wrap
Serve cold!
It’s best freshly made, but as long as it stays cold and is eaten within a few hours it should still be fine.
It is not great overnight, the liquid from the hummus & veggies will soak into the tortilla making it soggy, so fresh is best!
Storing Vegan Burritos for Later
Fridge: If you want to make it and eat it in a couple of hours, then store in an airtight (so it doesn’t get stale) container in the fridge, but only for a few hours, no longer or it may get soggy/
Make it Kid Friendly!
Remove toothpicks. Let them choose the veggies they want, and let them make it! Nothing better than teaching a life skill (making their own food – and also helps with fine motor skills), letting them be independent (choosing what goes in it), and you getting out of having to make yet another meal!
More Rainbow Recipes You’ll Love
Rainbow Veggie Wraps
Shawna ClapperEquipment
- Plate
Ingredients
- 2 Tortillas
- ½ cup Hummus
- ½ Red Bell Pepper sliced into strips
- ½ Orange Bell Pepper sliced into strips
- ½ Cucumber cut into strips
- ½ cup Spinach
- ¼ Red Onion halved and sliced
Instructions
- Spread half of the hummus onto each tortilla.
- Add half of the rest of the ingredients to each tortilla, not stuffing them too full, all in one direction in the middle of the tortillas.
- Roll up the tortillas with the veggies inside and stick a toothpick or two through it to keep it rolled up.
- Cut and enjoy!
