Veggie Wrap
This veggie wrap is simple, healthy and so delicious! With hummus, avocado, roasted red peppers and spinach, this easy wrap recipe is perfect for lunch.
Best Veggie Wrap
This veggie wrap recipe is a long ago favorite that got lost in the depths of the blog. I recently rediscovered it and I’m so glad I did! Brad and I have been enjoying these veggie wraps on repeat for lunch lately. They’re quick to make, healthy and so tasty!
These veggie wraps feature some of my favorite Mediterranean-inspired flavors, including hummus, cucumber and feta cheese. Between the healthy fats in the avocado, the plant-based protein in the hummus and the fiber from the veggies and whole wheat tortillas, these wraps keep me full for hours. I like to serve them with some fresh fruit and baby carrots for a quick, delicious lunch.
If you’ve been craving some fresh new lunch ideas, I encourage you to give these veggie wraps a try! You can also check out more of my favorite lunch ideas here. Enjoy!
Veggie Wrap Ingredients
- Whole Wheat Tortillas: Choose large, wrap sized tortillas. I love to use whole wheat for added fiber.
- Hummus: Save time with a good quality store-bought hummus, or make my easy hummus recipe.
- Spinach
- Cucumber: English cucumbers are my favorite for salads and wrap recipes. Their thin skin doesn’t require peeling and they have fewer seeds and a less bitter flavor than American cucumbers.
- Roasted Red Peppers: I typically use jarred roasted red peppers from the grocery store to save time. You can also make your own roasted red peppers from fresh bell peppers.
- Avocado
- Red Onion
- Feta Cheese
How to Make a Veggie Wrap
- Spread hummus over the tortilla, leaving a small border around the edge.
- Add the filling in a line down the tortilla (slightly off-center for easier wrapping). Start with the spinach, then add the cucumber, roasted red peppers, avocado and red onion. Finish with crumbled feta and freshly ground black pepper.
- Tightly wrap up the tortilla, burrito-style.
Make Ahead and Storage Tips
Since I’m usually at my computer finishing up work tasks right up until lunchtime, I need a mid-day meal that’s quick and easy to put together. Which is why I love make ahead lunches! You have two options for making these veggie wraps ahead:
- Prep the ingredients ahead of time and then assemble the wraps right before eating. Homemade hummus can be stored in the fridge for up to 1 week. The cucumber, red onion and roasted red peppers can be chopped up to 1-2 days ahead. Then it takes just a few minutes to put the wraps together at lunchtime.
- You can assemble the wraps up to 1 day ahead and store them in an airtight container in the fridge. I usually make them the night before when I need a grab and go lunch the next day.
Recipe Variations
- Other Veggies: Try shredded carrot, arugula, edamame, mushrooms, fresh bell peppers, pickled onions or tomatoes.
- Other Dressings: Add a drizzle of Italian dressing, ranch dressing or blue cheese dressing.
- Boost the Protein: Slice up some baked chicken breast, add deli turkey or ham, or add tuna, cooked quinoa or lentils. Another option is to serve a couple of hard boiled eggs on the side.
- Make it vegan: Omit the feta cheese.
More Wrap Recipes
Veggie Wrap with Hummus
Ingredients
- 4 (9-inch) whole wheat tortillas, or large tortillas of choice
- ¾ cup hummus
- 2 cups baby spinach leaves
- ½ English cucumber, thinly sliced
- ½ cup sliced roasted red peppers
- 1 large avocado, pitted, peeled and sliced or chopped
- ¼ small red onion, thinly sliced
- ¼ cup crumbled feta cheese
- freshly ground black pepper, to taste
Instructions
- Spread 3 tablespoons hummus over each tortilla, leaving about a 1-inch border all around the edge.
- Placing the fillings down the tortillas in a line slightly off center (for easier wrapping), add the spinach, cucumber, roasted red peppers, avocado and red onion. Sprinkle on the crumbled feta and some black pepper, to taste.
- Tightly wrap up each tortilla, burrito-style. Serve.
