Do you ever just feel like you need some vegetables? After a few too many days of eating out, or going on vacation, or just being busy in general, I often find body asking me – nay, DEMANDING – that I eat vegetables. These wraps are my favorite way to get my body what it needs at these times – or any other time I want to up my intake of healthy veggies! And if you find yourself reaching for an afternoon coffee as an energy boost, may I suggest one of these wraps for lunch as an alternative? Having a raw veggie-based snack or meal can be very satisfying and give you a legitimate huge boost of energy when you need it! These veggie wraps are simple, fast, and easy. You can use basically any vegetables you want or happen to have on hand, and you can prep them in advance for easy assembly during the week. The key to a DELICIOUS vegetable wrap that you’ll actually want to eat? A creamy texture, adding protein and healthy fats, and adding salt and pepper. Which is why these veggie wraps have hummus and avocado, as well as a drizzle of olive oil and balsamic vinegar. These bring the whole sandwich together in a hearty, yummy, and satisfying way.
Ingredients and Substitutions
Whole wheat wrap – I like to get the biggest ones I can find! Any kind will do here, in addition to whole wheat – spinach flavor, plain, a large burrito tortilla, a lavash wrap… anything that you can wrap the veggies in. Greens – Use what you have! I used arugula. Baby spinach, mixed greens, kale (see more below), etc. will all work. You could also use a bag of pre-shredded slaw, broccoli slaw, or even shaved Brussels sprouts. Hummus – store-bought or homemade hummus all work well. Any flavor, such as sriracha carrot hummus or roasted sweet potato hummus, or a protein-packed hummus alternative like white bean dip or pea puree will work well. Avocado – leave it out if you truly don’t like avocado, but it adds necessary creaminess to the wrap. I recommend making up for it with more hummus. Your favorite veggies – carrots, sprouts, cucumber, bell pepper, tomatoes… just make sure you can cut them up very small! Red onions – I prefer using pickled red onions for this, but raw are great too. Green onions are a nice alternative for a more mild flavor. Extra-virgin olive oil, balsamic vinegar, salt, and pepper
How to assemble a veggie wrap
First, toss your greens with a little olive oil, balsamic vinegar, salt, and pepper. Cut any veggies you are using into small pieces (this will ensure the wrap will stay together better and will be more homogenous). Then, working in the center of the wrap, spread the hummus. Add sliced avocado and a little salt and pepper. Then layer your veggies, red onions, and greens. Wrap it up like a burrito, cut in half, and you’re done!
How to prep ahead of time
Weekend prep: Shred carrots, cut cucumbers, or slice any other veggies you want to use and keep in the fridge in ziplock bags or containers until you are ready to use.
What greens are best to use
Delicate, mild tasting baby greens are the best to use. But kale or mature spinach can also be used. I do recommend massaging the kale and cutting it into very small pieces, in order for it to be the best texture for this wrap. See this recipe for massaged kale salad for more tips on preparing kale to be delicious.
Tips to keep your veggie wraps from falling apart
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