22 Delicious Vegan Wrap Recipes Healthy

Wondering how to spice up your meal prep with something both nutritious and bursting with flavor? Look no further! Our roundup of 22 Delicious Vegan Wrap Recipes is here to transform your lunchbox or dinner table with easy, healthy options. From creamy avocado delights to spicy chickpea fillings, these wraps are your ticket to a tasty, plant-based feast. Dive in and discover your next favorite meal!

Avocado and Black Bean Vegan Wrap

Howdy, food lovers! If you’re on the hunt for a meal that’s as nutritious as it is delicious, and won’t have you slaving away in the kitchen, you’ve struck gold with this Avocado and Black Bean Vegan Wrap. It’s the perfect blend of creamy, crunchy, and downright satisfying, wrapped up in a neat little package that’s ready in a flash.

Ingredients

• 1 ripe avocado, creamy and perfectly soft
• 1 cup black beans, drained and rinsed, with a hearty texture
• 1/2 cup diced red bell pepper, crisp and sweet
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 tbsp lime juice, zesty and bright
• 1/2 tsp cumin, warm and earthy
• 1/4 tsp salt, fine and sea-derived
• 2 large whole wheat tortillas, soft and pliable
• 1/2 cup shredded lettuce, crisp and cool

Instructions

1. In a medium bowl, mash the ripe avocado with a fork until smooth but slightly chunky.
2. Add the black beans, diced red bell pepper, chopped cilantro, lime juice, cumin, and salt to the bowl. Gently mix until all ingredients are well combined.
3. Lay the whole wheat tortillas flat on a clean surface. Divide the avocado and black bean mixture evenly between the two tortillas, spreading it out in the center.
4. Sprinkle the shredded lettuce over the mixture on each tortilla.
5. Fold the sides of the tortillas inwards, then roll them up tightly from the bottom to enclose the filling.
6. Cut each wrap in half diagonally for easy serving, or leave whole for a more substantial handheld meal.

Yum! These wraps are a symphony of textures and flavors, from the creamy avocado to the hearty black beans and the crisp veggies. Serve them with a side of sweet potato fries or a simple salad for a meal that’s as balanced as it is bursting with flavor.

Spicy Chickpea and Spinach Wrap

Just when you thought your lunch routine couldn’t get any more exciting, along comes this Spicy Chickpea and Spinach Wrap to shake things up. Packed with bold flavors and a kick of heat, it’s the hero your midday meal deserves.

Ingredients

• 1 can (15 oz) of plump, tender chickpeas, drained and rinsed
• 2 cups of vibrant, fresh baby spinach leaves
• 1/2 cup of creamy, dreamy tahini
• 2 tbsp of fiery Sriracha sauce
• 1 tbsp of zesty lemon juice
• 1/2 tsp of aromatic ground cumin
• 1/4 tsp of coarse sea salt
• 4 large, fluffy whole wheat tortillas
• 1/4 cup of crisp, refreshing cucumber slices
• 1/4 cup of tangy, pickled red onions

Instructions

1. In a medium bowl, mash the chickpeas with a fork until they’re mostly broken down but still a bit chunky for texture.
2. Stir in the tahini, Sriracha, lemon juice, cumin, and sea salt until the mixture is well combined and irresistibly creamy. Tip: For extra smoothness, let it sit for 10 minutes to allow the flavors to meld.
3. Lay out the tortillas on a clean surface. Divide the chickpea mixture evenly among them, spreading it out in the center of each.
4. Top each tortilla with a handful of baby spinach, cucumber slices, and pickled red onions. Tip: If you’re not a fan of heat, dial back the Sriracha to 1 tbsp.
5. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling. Tip: Warm the tortillas for 10 seconds in the microwave for easier rolling.
6. Slice each wrap in half diagonally and serve immediately for the best texture and flavor.

Unbelievably satisfying, each bite offers a creamy, spicy, and crunchy symphony that’ll make your taste buds dance. Try serving these wraps with a side of sweet potato fries for an unbeatable combo.

Quinoa and Roasted Vegetable Wrap

Alright, let’s dive into a dish that’s as colorful as your Instagram feed and twice as satisfying—this quinoa and roasted vegetable wrap is the MVP of meal prep. Packed with vibrant flavors and textures, it’s the kind of lunch that’ll make your coworkers green with envy.

Ingredients

• 1 cup fluffy, perfectly cooked quinoa
• 2 cups colorful, crunchy mixed vegetables (bell peppers, zucchini, and red onion)
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoky paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 large, pliable whole wheat tortillas
• 1/2 cup creamy, tangy hummus
• 1/4 cup crumbled, salty feta cheese
• 1 handful fresh, peppery arugula

Instructions

1. Preheat your oven to 400°F (because we’re about to roast these veggies into submission).
2. Toss the mixed vegetables with olive oil, paprika, black pepper, and sea salt until they’re coated like they’re going out in style.
3. Spread the veggies on a baking sheet in a single layer (no overcrowding, or they’ll steam instead of roast).
4. Roast for 20-25 minutes, flipping halfway, until they’re caramelized and tender (patience is key here).
5. While the veggies roast, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side (this makes them pliable and prevents tearing).
6. Spread a generous layer of hummus on each tortilla, leaving a 1-inch border (this is the glue that holds everything together).
7. Divide the quinoa evenly among the tortillas, followed by the roasted veggies, feta, and arugula.
8. Fold in the sides of the tortillas and roll tightly from the bottom up (think of it as wrapping a burrito with love).
9. Slice each wrap in half diagonally (because everything tastes better when it’s Instagram-ready).

This wrap is a symphony of textures—crunchy veggies, creamy hummus, and fluffy quinoa all wrapped up in a soft tortilla. Serve it with a side of sweet potato fries or a crisp green salad for a meal that’s as balanced as your life (almost).

Hummus and Grilled Zucchini Wrap

Brace yourselves, flavor seekers, because this Hummus and Grilled Zucchini Wrap is about to rock your taste buds like a culinary concert! Perfect for those who crave a quick, nutritious meal without sacrificing an ounce of deliciousness, this wrap is a symphony of creamy, smoky, and fresh flavors all rolled into one.

Ingredients

• 1 cup creamy, dreamy hummus (store-bought or homemade)
• 2 medium zucchinis, sliced into 1/4-inch thick strips (for maximum grill marks)
• 2 tbsp rich extra virgin olive oil (the good stuff)
• 1/2 tsp finely ground black pepper (for that subtle kick)
• 1/2 tsp sea salt (to make those flavors pop)
• 4 large, pliable whole wheat tortillas (for the perfect wrap foundation)
• 1/2 cup crumbled feta cheese (because cheese makes everything better)
• 1/4 cup fresh mint leaves, roughly chopped (for a burst of freshness)

Instructions

1. Preheat your grill to a medium-high heat of 400°F, because we’re aiming for those perfect char lines.
2. In a bowl, toss the zucchini strips with olive oil, salt, and pepper until they’re evenly coated. This is where the magic starts.
3. Grill the zucchini for 3-4 minutes per side, or until you see those enviable grill marks and they’re tender but still have a bite. Tip: Don’t overcrowd the grill to ensure each piece gets its moment in the spotlight.
4. Warm the tortillas on the grill for about 30 seconds per side, just enough to make them pliable and slightly toasted. Tip: Keep an eye on them; they go from perfectly warm to crispy in a flash.
5. Spread a generous layer of hummus on each tortilla, leaving a small border around the edges for easy rolling.
6. Arrange the grilled zucchini strips down the center of each tortilla, then sprinkle with feta cheese and fresh mint. Tip: The mint isn’t just for color; it adds a refreshing contrast to the smoky zucchini.
7. Roll the tortillas tightly, tucking in the sides as you go, to create the perfect wrap. If you’re feeling fancy, slice them in half diagonally for that professional touch.

The first bite reveals a creamy hummus base with smoky, tender zucchini, punctuated by the salty feta and bright mint. Serve these wraps with a side of crisp, cool cucumber slices or a handful of salty kettle chips for an unbeatable texture contrast. Trust us, your lunch game just leveled up.

Thai Peanut Tofu Wrap

Ready to take your taste buds on a trip to Thailand without leaving your kitchen? This Thai Peanut Tofu Wrap is a flavor-packed, no-passport-required adventure that’s as fun to make as it is to eat. Perfect for those days when you’re craving something exotic but your couch is too comfy to venture out.

Ingredients

• 1 block (14 oz) of firm tofu, pressed and cubed into bite-sized pieces
• 2 tbsp of creamy peanut butter, the kind that makes you want to eat it straight from the jar
• 1 tbsp of soy sauce, for that umami kick
• 1 tbsp of honey, for a touch of sweetness
• 1 tsp of sriracha, because life’s too short for bland food
• 1 tbsp of fresh lime juice, for a zesty punch
• 1 clove of garlic, minced, because garlic makes everything better
• 1 cup of shredded carrots, for a crunchy contrast
• 1 cup of thinly sliced red cabbage, for a pop of color
• 4 large whole wheat tortillas, warmed and ready to wrap
• 1/4 cup of chopped cilantro, for a fresh finish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the peanut butter, soy sauce, honey, sriracha, lime juice, and minced garlic until smooth. Tip: If the mixture is too thick, a splash of warm water will loosen it up.
3. Toss the tofu cubes in the peanut sauce until they’re fully coated, then spread them out on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the tofu is golden and slightly crispy.
4. While the tofu bakes, mix the shredded carrots and red cabbage in a bowl. Tip: A squeeze of lime juice over the veggies will keep them fresh and add extra flavor.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Covering them with a towel will keep them soft and pliable.
6. To assemble, divide the baked tofu, carrot-cabbage mix, and chopped cilantro among the tortillas. Fold in the sides and roll up tightly.

With its creamy peanut sauce, crispy tofu, and crunchy veggies, every bite of this wrap is a textural dream. Serve it with extra sriracha on the side for those who like it hot, or pack it for a picnic where it’s sure to steal the show.

Mediterranean Lentil Wrap

Yum, you’re in for a treat with this Mediterranean Lentil Wrap that’s as vibrant as a summer sunset and just as satisfying. Packed with flavors that dance on your palate, it’s the perfect grab-and-go meal that doesn’t skimp on nutrition or taste.

Ingredients

• 1 cup dried green lentils, earthy and robust
• 2 cups water, for boiling
• 1 tbsp rich extra virgin olive oil
• 1 clove garlic, minced to aromatic perfection
• 1/2 tsp cumin, warmly spiced
• 1/4 tsp smoked paprika, for a hint of mystery
• 1/4 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, for a little kick
• 4 whole wheat tortillas, soft and pliable
• 1/2 cup Greek yogurt, creamy and tangy
• 1/2 cup diced cucumber, crisp and refreshing
• 1/4 cup chopped fresh mint, brightly aromatic

Instructions

1. Rinse the lentils under cold water until the water runs clear, to ensure they’re free of any debris.
2. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer, covering the pot. Cook for 20-25 minutes, or until the lentils are tender but not mushy. Tip: Keep an eye on the water level to prevent drying out.
3. Drain any excess water and return the lentils to the pot. Stir in the olive oil, garlic, cumin, smoked paprika, salt, and pepper. Cook over low heat for 2 minutes, allowing the flavors to meld beautifully.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until they’re pliable and slightly toasted. Tip: Don’t overheat, or they’ll become brittle.
5. Spread 2 tbsp of Greek yogurt on each tortilla, leaving a border for easy rolling. Top with the lentil mixture, diced cucumber, and chopped mint.
6. Fold the sides of the tortilla inward, then roll tightly from the bottom up to encase the filling. Tip: If you’re meal prepping, wrap in parchment paper and foil to keep them fresh and portable.

Lusciously creamy, with a crunch from the cucumber and a herby freshness from the mint, these wraps are a textural dream. Serve them sliced in half on a platter for a party, or keep them whole for a hearty lunch on the run.

Sweet Potato and Kale Wrap

Ready to wrap your taste buds around something spectacular? This Sweet Potato and Kale Wrap is like a hug in edible form, packed with flavors that dance and textures that sing. Perfect for when you’re craving something wholesome yet utterly delicious, without the fuss.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups of fresh kale, stems removed and leaves roughly chopped
• 1/4 cup of creamy tahini
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of smoked paprika
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt
• 4 whole wheat tortillas, warmed
• 1/2 cup of crumbled feta cheese
• 1/4 cup of toasted pumpkin seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potato with 1 tbsp of olive oil, smoked paprika, black pepper, and sea salt until evenly coated. Spread them out on the prepared baking sheet.
3. Roast the sweet potatoes for 25 minutes, or until they’re tender and slightly caramelized at the edges, flipping halfway through for even cooking.
4. While the sweet potatoes roast, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the kale and sauté for 3-4 minutes, just until it’s wilted but still vibrant green.
5. Warm the tortillas according to package instructions to make them pliable.
6. Spread 1 tbsp of tahini onto each tortilla, leaving a small border around the edges.
7. Divide the roasted sweet potatoes and sautéed kale evenly among the tortillas, placing them in the center.
8. Sprinkle each wrap with crumbled feta cheese and toasted pumpkin seeds.
9. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling.

So there you have it—a wrap that’s a riot of textures, from the creamy tahini and feta to the crunchy pumpkin seeds and tender sweet potatoes. Serve it with a side of your favorite hot sauce for an extra kick, or pack it for a picnic and watch it disappear before your eyes.

BBQ Jackfruit Wrap

Unbelievably delicious and shockingly simple, this BBQ Jackfruit Wrap is about to become your new favorite fake-out. Packed with smoky, sweet, and tangy flavors, it’s a vegan marvel that even meat-lovers will secretly adore.

Ingredients

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 cup smoky BBQ sauce, preferably with a hint of molasses
• 1 tbsp rich extra virgin olive oil
• 1 tsp garlic powder, for that punchy kick
• 1/2 tsp smoked paprika, because smoke on smoke is a good thing
• 4 large flour tortillas, warmed to pliable perfection
• 1 cup crisp red cabbage, thinly sliced for crunch
• 1/2 cup creamy avocado, sliced for buttery goodness
• 1/4 cup fresh cilantro leaves, for a bright finish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add shredded jackfruit to the skillet, stirring occasionally, until lightly browned, about 5 minutes. Tip: Use a fork to further shred the jackfruit as it cooks for that perfect pulled texture.
3. Sprinkle garlic powder and smoked paprika over the jackfruit, stirring to coat evenly, about 30 seconds.
4. Pour BBQ sauce over the jackfruit, reducing heat to low. Simmer for 10 minutes, stirring occasionally, until the jackfruit is thoroughly coated and the sauce has thickened slightly. Tip: If the sauce thickens too much, add a tablespoon of water to loosen it up.
5. While the jackfruit simmers, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable. Tip: Keep them warm by wrapping in a clean kitchen towel.
6. Divide the BBQ jackfruit evenly among the tortillas, topping each with red cabbage, avocado slices, and cilantro leaves.
7. Fold the tortillas over the filling, tucking in the sides to form a wrap. Serve immediately.

Now, take a bite and marvel at the texture—tender jackfruit with a satisfying chew, contrasted by the crunch of cabbage and the creaminess of avocado. The flavors? A harmonious blend of smoky, sweet, and fresh that’ll have you reaching for seconds. Try serving these wraps with a side of pickled jalapeños for an extra kick!

Cucumber and Avocado Sushi Wrap

Venture into the world of sushi with a twist that’ll make your taste buds do a happy dance—no raw fish required! This Cucumber and Avocado Sushi Wrap is your ticket to a fresh, crunchy, and creamy delight that’s as fun to make as it is to eat.

Ingredients

• 1 cup sushi rice, sticky and perfectly cooked
• 2 tbsp rice vinegar, tangy and slightly sweet
• 1 ripe avocado, creamy and dreamy
• 1 medium cucumber, crisp and refreshing
• 2 sheets nori, seaweed-y and crisp
• 1 tbsp sesame seeds, toasted to golden perfection
• 1 tsp soy sauce, rich and umami-packed
• 1/2 tsp wasabi, fiery and bold (optional)

Instructions

1. Cook the sushi rice according to package instructions, then let it cool slightly before mixing in the rice vinegar for that signature sushi flavor.
2. While the rice cools, slice the avocado into thin strips and the cucumber into matchsticks for easy rolling.
3. Lay a nori sheet on a bamboo mat, spread a thin layer of rice evenly over it, leaving a small border at the top for sealing.
4. Arrange the avocado and cucumber strips horizontally across the rice, then sprinkle with sesame seeds for a nutty crunch.
5. Carefully roll the nori around the filling using the bamboo mat, applying gentle pressure to ensure a tight wrap.
6. Slice the roll into 6-8 pieces with a sharp, wet knife for clean cuts—dip the knife in water between slices to prevent sticking.
7. Serve with soy sauce and a dab of wasabi on the side for an extra kick.

Now, not only does this wrap boast a delightful contrast of textures—from the creamy avocado to the crunchy cucumber—but it’s also a visual stunner. Try serving it on a platter with pickled ginger for a pop of color and zing!

Curried Cauliflower and Chickpea Wrap

Picture this: a wrap so packed with flavor, it’ll make your taste buds do a happy dance. Our Curried Cauliflower and Chickpea Wrap is the hero your lunchbox deserves, blending spicy, savory, and a touch of sweet into one handheld masterpiece.

Ingredients

• 1 medium head of cauliflower, cut into bite-sized florets (think crunchy little clouds)
• 1 can (15 oz) chickpeas, drained and rinsed (plump and ready to soak up flavors)
• 2 tbsp rich extra virgin olive oil (the liquid gold of the kitchen)
• 1 tbsp fiery curry powder (for that kick you can’t ignore)
• 1/2 tsp finely ground black pepper (because every dish needs a little edge)
• 1/4 tsp sea salt (to make all those flavors pop)
• 4 large whole wheat tortillas (soft, sturdy, and waiting to be filled)
• 1/2 cup creamy Greek yogurt (the cool counterpart to the spice)
• 1/4 cup fresh cilantro, chopped (for a burst of color and freshness)

Instructions

1. Preheat your oven to 400°F (because good things come to those who wait, especially when it’s crispy cauliflower).
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, curry powder, black pepper, and sea salt until they’re evenly coated. (Tip: Use your hands for this—it’s messy but fun!)
3. Spread the mixture on a baking sheet in a single layer. Roast for 25 minutes, or until the cauliflower is tender and the chickpeas are slightly crispy. (Tip: Give the pan a shake halfway through for even cooking.)
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, just until they’re pliable and slightly toasted. (Tip: Keep an eye on them—they go from perfectly warm to crispy in a flash.)
5. Divide the roasted cauliflower and chickpeas among the tortillas. Top each with a dollop of Greek yogurt and a sprinkle of fresh cilantro.
6. Fold the tortillas into wraps, tucking in the sides as you go to keep all that goodness inside.

And just like that, you’ve got a wrap that’s a riot of textures—crunchy, creamy, and everything in between. Serve it with a side of sweet potato fries or a simple salad for a meal that’s as satisfying as it is colorful.

Roasted Beet and Arugula Wrap

Alright, let’s dive into a dish that’s as vibrant as your personality after three cups of coffee—Roasted Beet and Arugula Wrap. This wrap is a symphony of earthy, peppery, and creamy flavors that’ll make your taste buds do a happy dance.

Ingredients

• 2 medium beets, peeled and diced into 1-inch cubes (for that sweet, earthy goodness)
• 1 tbsp rich extra virgin olive oil (because your wrap deserves the good stuff)
• 1/2 tsp sea salt (to make those flavors pop)
• 1/4 tsp freshly ground black pepper (for a little kick)
• 2 cups baby arugula (fresh and peppery, just like your attitude)
• 1/2 cup creamy goat cheese (for that tangy, luxurious texture)
• 4 whole wheat tortillas (soft, warm, and ready to hug your fillings)
• 1 tbsp balsamic glaze (to drizzle like the fancy chef you are)

Instructions

1. Preheat your oven to 400°F because we’re about to roast some beets to perfection.
2. Toss the diced beets with olive oil, sea salt, and black pepper on a baking sheet. Spread them out in a single layer—no beet left behind!
3. Roast for 25 minutes, or until the beets are tender and slightly caramelized. Tip: Give them a stir halfway through for even roasting.
4. While the beets are roasting, lay out your tortillas and spread 2 tbsp of goat cheese on each one. Tip: Let the goat cheese sit at room temperature for easier spreading.
5. Once the beets are done, let them cool for 5 minutes. Then, divide them evenly among the tortillas.
6. Top each tortilla with 1/2 cup of arugula. Tip: The arugula will wilt slightly from the warm beets, creating a perfect texture.
7. Drizzle each wrap with balsamic glaze, then fold the sides in and roll tightly. Slice in half if you’re feeling fancy.

You’ve just created a wrap that’s a crunchy, creamy, tangy masterpiece. Serve it with a side of smug satisfaction or share it with friends—if you’re feeling generous.

Mango and Black Rice Wrap

Mangoes and black rice walk into a wrap, and the result is nothing short of a tropical party in your mouth. This vibrant, nutrient-packed wrap is your ticket to flavor town, with a side of health benefits and a dash of fun.

Ingredients

• 1 cup of nutty black rice, cooked to perfection
• 1 ripe mango, diced into juicy, golden cubes
• 1/2 cup of creamy avocado, sliced
• 1/4 cup of crunchy red bell pepper, thinly sliced
• 2 tbsp of zesty lime juice, freshly squeezed
• 1 tbsp of smooth honey
• 1/2 tsp of fiery chili flakes
• 4 large, pliable whole wheat tortillas
• 1/4 cup of fresh cilantro leaves, roughly chopped
• Salt to taste

Instructions

1. In a large mixing bowl, combine the cooked black rice, diced mango, avocado slices, and red bell pepper.
2. In a small bowl, whisk together the lime juice, honey, chili flakes, and a pinch of salt until well blended.
3. Pour the dressing over the rice and fruit mixture, tossing gently to coat every piece evenly.
4. Lay out the whole wheat tortillas on a clean surface. Divide the filling equally among them, placing it in the center of each tortilla.
5. Sprinkle the chopped cilantro over the filling for an herby kick.
6. Fold the sides of the tortillas inward, then roll them up tightly from the bottom to encase the filling.
7. Heat a non-stick pan over medium heat for 2 minutes. Place the wraps seam-side down and cook for 3-4 minutes on each side, or until golden and crispy.

Perfectly portable and bursting with flavors, these wraps offer a delightful contrast between the creamy avocado and the chewy black rice. Serve them with a side of extra lime wedges for an added zing, or slice them diagonally for a visually stunning presentation at your next picnic.

Tempeh Bacon and Avocado Wrap

Picture this: a wrap so divine, it’ll make your taste buds do a happy dance. Our Tempeh Bacon and Avocado Wrap is the hero your lunchbox deserves, packing a punch of smoky, creamy, and crunchy all in one bite-sized (okay, maybe two-bite) glory.

Ingredients

• 8 oz tempeh, sliced into thin strips (for that perfect crisp)
• 2 tbsp maple syrup (the sticky, sweet kind that dreams are made of)
• 1 tbsp smoked paprika (for a smoky whisper in every bite)
• 1 tbsp olive oil (the golden elixir of cooking)
• 1 ripe avocado, sliced (creamy, dreamy, and oh-so-green)
• 1/2 cup shredded lettuce (for that essential crunch)
• 2 large whole wheat tortillas (the sturdy, wrap-everything-up kind)
• 1/4 cup vegan mayo (smooth, tangy, and utterly spreadable)

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add olive oil, letting it shimmer like a disco ball.
2. Lay tempeh strips in the skillet, cooking for 3 minutes per side until they’re golden and slightly crispy. Tip: Don’t crowd the pan, or they’ll steam instead of crisp!
3. Brush maple syrup over tempeh, then sprinkle smoked paprika. Cook for another 2 minutes, flipping once, until sticky and caramelized. Tip: This is where the magic happens—don’t rush it!
4. Spread vegan mayo on tortillas, then layer with tempeh bacon, avocado slices, and shredded lettuce. Tip: Warm the tortillas for 10 seconds in the microwave for extra pliability.
5. Roll tortillas tightly, tucking in the sides as you go, then slice diagonally for that pro chef look.

Delight in the contrast of textures—the crisp tempeh against the creamy avocado, all hugged by a soft tortilla. Serve with a side of sweet potato fries or enjoy as is for a lunch that’s anything but ordinary.

Greek Salad Wrap with Tofu Feta

Craving something fresh yet filling? Let’s taco ’bout turning your favorite Greek salad into a wrap that’s so good, it’ll have you saying ‘Opa!’ with every bite. This Greek Salad Wrap with Tofu Feta is a crunchy, creamy, and utterly delicious way to pack your lunch with flavor.

Ingredients

• 1 cup firm tofu, crumbled (for that feta-like texture)
• 2 tbsp fresh lemon juice (zesty and bright)
• 1 tbsp extra virgin olive oil (rich and fruity)
• 1 tsp dried oregano (fragrant and earthy)
• 1/2 tsp sea salt (crisp and clean)
• 1/4 tsp black pepper (finely ground for a little kick)
• 2 large whole wheat tortillas (soft and pliable)
• 1 cup romaine lettuce, chopped (crunchy and fresh)
• 1/2 cup cucumber, diced (cool and crisp)
• 1/2 cup cherry tomatoes, halved (juicy and sweet)
• 1/4 cup red onion, thinly sliced (sharp and vibrant)
• 1/4 cup Kalamata olives, pitted and halved (briny and bold)

Instructions

1. In a medium bowl, whisk together the lemon juice, olive oil, oregano, sea salt, and black pepper to create a vibrant dressing.
2. Add the crumbled tofu to the bowl and gently toss to coat. Let it marinate for at least 10 minutes to soak up all those Greek flavors. Tip: The longer it marinates, the tastier it gets!
3. Lay out the tortillas on a clean surface. Divide the marinated tofu feta evenly between them, spreading it down the center.
4. Top each tortilla with romaine lettuce, cucumber, cherry tomatoes, red onion, and Kalamata olives. Tip: For extra crunch, add a handful of crushed pita chips!
5. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose all the fillings. Tip: If you’re packing these for later, wrap them in parchment paper to keep them fresh and easy to eat on the go.

Now, take a bite and let the textures dance in your mouth—crisp veggies, creamy tofu feta, and that tangy dressing all wrapped up in a soft tortilla. Serve it with a side of hummus for dipping, or slice it into pinwheels for a party-perfect appetizer. No matter how you enjoy it, this wrap is a surefire way to brighten your day.

Spicy Sriracha Tofu Wrap

Daring to spice up your lunch routine? This Spicy Sriracha Tofu Wrap is here to turn your taste buds up to eleven with its fiery kick and crunchy, creamy textures that dance together in perfect harmony.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed into bite-sized pieces
• 2 tbsp sriracha sauce, the kind that brings the heat and the flavor
• 1 tbsp honey, for that sweet, sweet balance
• 1 tbsp soy sauce, rich and umami-packed
• 1 tbsp olive oil, extra virgin and ready to sizzle
• 1/2 cup shredded purple cabbage, for a crunchy pop of color
• 1/4 cup grated carrot, adding a touch of earthy sweetness
• 2 large flour tortillas, soft and begging to be filled
• 1/4 cup creamy avocado, mashed to perfection
• 1 tbsp lime juice, freshly squeezed for a zesty finish

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add the olive oil, letting it warm until it shimmers like a mirage in the desert.
2. Toss in the tofu cubes, cooking them for 5-7 minutes until they’re golden and crispy on all sides—patience here pays off in crunch.
3. Whisk together the sriracha, honey, and soy sauce in a small bowl, then pour this fiery elixir over the tofu, stirring to coat each piece evenly. Cook for another 2 minutes until the sauce clings lovingly to the tofu.
4. While the tofu does its thing, mix the mashed avocado with lime juice in another bowl, creating a creamy spread that’s as vibrant in flavor as it is in color.
5. Lay out the tortillas and slather them with the avocado spread, then top with the spicy tofu, shredded cabbage, and grated carrot, arranging them so every bite is a masterpiece.
6. Fold the tortillas into tight wraps, tucking in the ends like you’re putting your food baby to bed.

Yield to the temptation of this wrap’s contrasting textures—the crispy tofu against the soft tortilla, the creamy avocado with the crunchy veggies. Serve it with extra sriracha on the side for those who like to live dangerously, or pair it with a cool cucumber salad to tame the heat.

Pesto Portobello Mushroom Wrap

So, you’re staring at your fridge, pondering what to whip up that’s both ridiculously tasty and kinda healthy? Let’s talk about turning those portobello mushrooms into a wrap that’ll make your taste buds do a happy dance.

Ingredients

• 2 large, meaty portobello mushroom caps
• 1/4 cup of vibrant, homemade basil pesto
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of flaky sea salt
• 2 cups of fresh, crisp baby spinach
• 1/2 cup of creamy, crumbled goat cheese
• 2 large, whole wheat tortillas

Instructions

1. Preheat your oven to a toasty 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush both sides of the portobello caps with olive oil, then sprinkle with black pepper and sea salt. Place them on the baking sheet, gill side up.
3. Roast the mushrooms for 15 minutes, then flip them and roast for another 10 minutes until they’re juicy and tender. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Spread 2 tbsp of pesto on each tortilla, leaving a 1-inch border. Layer with spinach, then place a roasted mushroom cap in the center.
5. Sprinkle goat cheese over the mushrooms, then fold the sides of the tortilla in and roll tightly from the bottom up. Tip: Warm the tortillas slightly for easier rolling.
6. Heat a dry skillet over medium heat and toast each wrap for 2 minutes per side until golden and crispy. Tip: Press down gently with a spatula to seal the wrap.

Unbelievably good, this wrap is a symphony of textures—creamy, crunchy, and oh-so-savory. Serve it sliced diagonally for a fancy touch, or just dive in as is for maximum joy.

Rainbow Veggie Wrap with Tahini Dressing

Today’s the day to ditch the dull and dive into a dish that’s as vibrant as your Instagram feed—introducing the Rainbow Veggie Wrap with Tahini Dressing, a kaleidoscope of flavors wrapped up in a neat little package. Trust us, your taste buds will thank you for this colorful escapade.

Ingredients

• 1 large, pliable whole wheat tortilla (the kind that doesn’t crack under pressure)
• 1/2 cup creamy tahini (because nobody likes a clumpy dressing)
• 2 tbsp freshly squeezed lemon juice (for that zesty kick)
• 1 tbsp pure maple syrup (the sweet whisper in your dressing)
• 1/2 tsp garlic powder (for a hint of boldness)
• 1/4 tsp sea salt (the flavor enhancer)
• 1/4 cup water (to thin the dressing to perfection)
• 1/2 cup shredded purple cabbage (for crunch and color)
• 1/2 cup grated carrots (the sweet, earthy backbone)
• 1/2 cup thinly sliced red bell pepper (for a pop of sweetness)
• 1/2 cup baby spinach leaves (fresh as a morning dew)
• 1/4 cup sliced avocado (creamy dreaminess)

Instructions

1. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic powder, sea salt, and water until smooth and drizzle-worthy. Tip: If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
2. Lay the whole wheat tortilla flat on a clean surface. Spread a generous layer of the tahini dressing evenly over the tortilla, leaving a 1-inch border around the edges.
3. Layer the shredded purple cabbage, grated carrots, sliced red bell pepper, baby spinach leaves, and sliced avocado in the center of the tortilla. Tip: Arrange the veggies in rows for that Instagram-worthy rainbow effect.
4. Carefully fold the sides of the tortilla inward, then roll it up tightly from the bottom to enclose all the colorful goodness. Tip: If your wrap is being stubborn, a quick microwave for 10 seconds can make the tortilla more pliable.
5. Slice the wrap in half diagonally to reveal the vibrant layers inside. Serve immediately or wrap in parchment paper for a grab-and-go option.

This wrap is a symphony of textures—crunchy, creamy, and everything in between—with a tahini dressing that ties it all together like the perfect bow on a present. Try serving it with a side of sweet potato fries for a meal that’s as fun to eat as it is to look at.

Buffalo Cauliflower Wrap

Who knew that cauliflower could steal the show in a wrap? This Buffalo Cauliflower Wrap is a game-changer, packing a punch of flavor that’ll make your taste buds dance with joy. It’s the perfect blend of spicy, crunchy, and downright delicious, wrapped up in a cozy blanket of tortilla.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets (think crunchy little clouds)
• 1/2 cup of hot sauce (the kind that brings the heat but also the flavor)
• 1/4 cup of melted butter (rich, creamy, and oh-so-indulgent)
• 1 tbsp of garlic powder (for that aromatic kick)
• 1 tsp of smoked paprika (adds a whisper of smokiness)
• 4 large flour tortillas (soft, pliable, and ready to hug your fillings)
• 1/2 cup of blue cheese dressing (creamy with a tangy twist)
• 1 cup of shredded lettuce (crisp, fresh, and adds the perfect crunch)
• 1/2 cup of diced celery (for a refreshing bite)

Instructions

1. Preheat your oven to 450°F (232°C) to get it nice and toasty for those cauliflower bites.
2. In a large bowl, whisk together the hot sauce, melted butter, garlic powder, and smoked paprika until it’s a smooth, fiery bath for your cauliflower.
3. Toss the cauliflower florets in the sauce mixture until they’re fully coated. Tip: Use your hands for an even coat—just don’t forget to wash them after!
4. Spread the coated cauliflower on a baking sheet in a single layer. This ensures each piece gets perfectly crispy.
5. Bake for 20-25 minutes, flipping halfway through, until the edges are crispy and golden. Tip: Keep an eye on them after the 15-minute mark to avoid over-charring.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: This makes them more pliable and brings out their flavor.
7. Assemble your wraps by spreading a generous amount of blue cheese dressing on each tortilla, then top with the baked cauliflower, shredded lettuce, and diced celery.
8. Roll up the tortillas tightly, tucking in the sides as you go, to keep all that goodness inside.

Zesty, spicy, and with a satisfying crunch in every bite, these Buffalo Cauliflower Wraps are a riot of flavors and textures. Serve them with extra blue cheese dressing on the side for dipping, or slice them in half to reveal the colorful layers inside—your Instagram will thank you.

Falafel and Pickled Vegetables Wrap

Falafel and pickled vegetables wrap? More like a flavor explosion in a cozy blanket! This wrap is your ticket to a Middle Eastern street food adventure without leaving your kitchen.

Ingredients

• 1 cup dried chickpeas, soaked overnight (they’ll plump up like they’re ready for their close-up)
• 1/2 cup fresh parsley, chopped (for that herby, fresh kick)
• 3 cloves garlic, minced (because garlic is life)
• 1 tsp ground cumin (earthy and warm)
• 1/2 tsp baking soda (the secret to fluffy falafel)
• 1/4 cup tahini (rich, nutty, and utterly irresistible)
• 2 tbsp lemon juice (bright and zesty)
• 1/2 cup pickled vegetables (crunchy, tangy, and vibrant)
• 4 large flour tortillas (soft, pliable, and ready to wrap)
• 2 tbsp extra virgin olive oil (for frying, because we’re fancy)

Instructions

1. Drain the soaked chickpeas and pat them dry with a clean towel. No one likes a soggy falafel.
2. In a food processor, combine the chickpeas, parsley, garlic, cumin, and baking soda. Pulse until the mixture is finely ground but not pureed. Tip: You want it to hold together when pressed, like a good friendship.
3. Form the mixture into small patties, about 2 inches in diameter. This is your chance to play with your food.
4. Heat the olive oil in a skillet over medium heat (350°F if you’re measuring). Fry the patties for 3-4 minutes on each side, until golden brown and crispy. Tip: Don’t overcrowd the pan, or you’ll steam them instead of frying.
5. While the falafel cooks, whisk together the tahini and lemon juice in a small bowl. This sauce is so good, you’ll want to put it on everything.
6. Warm the tortillas for about 30 seconds in a dry skillet or microwave. Tip: Warm tortillas are more flexible, just like your yoga instructor.
7. Spread a generous amount of tahini sauce on each tortilla, then top with falafel patties and pickled vegetables.
8. Roll up the tortillas tightly, tucking in the sides as you go. No one likes a wrap that can’t hold itself together.

Outrageously delicious, this wrap is a crunchy, creamy, tangy masterpiece. Serve it with extra tahini sauce for dipping, or cut it in half to show off those gorgeous layers to your Instagram followers.

Sun-Dried Tomato and White Bean Wrap

Now, who said healthy eating had to be boring? Dive into this Sun-Dried Tomato and White Bean Wrap, a dish that’s as vibrant in flavor as it is in color, proving that quick meals can still pack a punch.

Ingredients

• 1 cup creamy canned white beans, drained and rinsed
• 1/4 cup sun-dried tomatoes in oil, finely chopped
• 2 tbsp rich extra virgin olive oil
• 1 clove garlic, minced to perfection
• 1/2 tsp smoked paprika for a hint of warmth
• 1/4 tsp sea salt, for that just-right seasoning
• 1/4 tsp freshly ground black pepper, for a little kick
• 4 large whole wheat tortillas, warmed to pliable perfection
• 1 cup fresh baby spinach, for a crisp, green contrast
• 1/4 cup crumbled feta cheese, because cheese makes everything better

Instructions

1. In a medium bowl, mash the white beans with a fork until mostly smooth but slightly chunky for texture.
2. Stir in the sun-dried tomatoes, olive oil, minced garlic, smoked paprika, sea salt, and black pepper until well combined. Tip: Letting this mixture sit for 10 minutes before assembling enhances the flavors.
3. Lay out the warmed tortillas on a clean surface. Divide the bean mixture evenly among them, spreading it in the center of each.
4. Top each tortilla with a handful of baby spinach and a sprinkle of feta cheese. Tip: For an extra flavor boost, drizzle a little more olive oil over the filling before wrapping.
5. Fold the sides of the tortillas in, then roll tightly from the bottom up to enclose the filling. Tip: If you’re packing these for later, wrap them in parchment paper and foil to keep them fresh and intact.

Delight in every bite of this wrap, where the creamy beans and tangy sun-dried tomatoes play off each other beautifully, all hugged by the soft tortilla. Serve it with a side of sweet potato fries or a crisp salad for a meal that’s as satisfying as it is Instagram-worthy.

Jerk Spiced Sweet Potato Wrap

Today’s the day to shake up your lunch routine with a wrap that packs a punch of flavor and a whole lot of personality. Think of it as a Caribbean vacation for your taste buds, minus the airfare.

Ingredients

• 1 large, firm yet tender sweet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp fiery jerk seasoning
• 1 tbsp golden, aromatic olive oil
• 4 soft, pliable whole wheat tortillas
• 1/2 cup creamy, dreamy avocado, sliced
• 1/4 cup crunchy, vibrant red cabbage, shredded
• 1/4 cup sweet and tangy mango salsa
• 1/4 cup rich, velvety Greek yogurt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the sweet potato cubes with olive oil and jerk seasoning until they’re evenly coated, then spread them out on the baking sheet. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
3. Roast for 25 minutes, flipping halfway through, until the edges are crispy and the centers are fork-tender.
4. While the sweet potatoes cool slightly, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: This makes them more pliable and brings out a toasty flavor.
5. Spread a tablespoon of Greek yogurt on each tortilla, then layer with roasted sweet potatoes, avocado slices, shredded red cabbage, and a dollop of mango salsa. Tip: For an extra kick, drizzle with a little hot sauce before wrapping.
6. Fold the sides of the tortilla in, then roll from the bottom up, tucking the ingredients in tightly as you go.

Zesty, bold, and utterly satisfying, these wraps are a symphony of textures and flavors. Serve them with a side of plantain chips for an extra Caribbean twist, or pack them for a picnic that’ll have everyone asking for your secret.

Asian Slaw and Tofu Wrap

Ever find yourself staring into the abyss of your fridge, wondering how to turn that sad-looking cabbage and block of tofu into something that doesn’t scream ‘I give up’? Well, buckle up, buttercup, because we’re about to transform those fridge orphans into a crunchy, creamy, downright addictive Asian Slaw and Tofu Wrap that’ll have you doing a happy dance.

Ingredients

• 1 cup shredded green cabbage (crisp and vibrant)
• 1 cup shredded purple cabbage (for that pop of color)
• 1/2 cup grated carrots (sweet and earthy)
• 1/4 cup chopped green onions (sharp and fresh)
• 1/4 cup cilantro leaves (bright and herbaceous)
• 1 block firm tofu (pressed and cubed, for maximum texture)
• 2 tbsp soy sauce (rich and umami-packed)
• 1 tbsp sesame oil (toasted and nutty)
• 1 tbsp honey (or agave, for a sweet kiss)
• 1 tsp grated ginger (spicy and aromatic)
• 1 clove garlic, minced (because garlic is life)
• 4 large flour tortillas (soft and pliable)

Instructions

1. In a large bowl, toss together the green cabbage, purple cabbage, carrots, green onions, and cilantro until they’re best friends.
2. In a small bowl, whisk together the soy sauce, sesame oil, honey, ginger, and garlic to create a dressing that’ll make your taste buds sing.
3. Pour the dressing over the slaw mix and toss until every strand is gloriously coated. Tip: Let it sit for 10 minutes to let the flavors mingle like guests at a great party.
4. Heat a non-stick pan over medium-high heat and add the tofu cubes. Cook for 5-7 minutes, flipping occasionally, until they’re golden and slightly crispy on all sides. Tip: Don’t overcrowd the pan, or your tofu will steam instead of sear.
5. Warm the tortillas in a dry pan for about 30 seconds on each side, just until they’re pliable and slightly toasted. Tip: Keep them covered with a towel to stay warm and soft.
6. Divide the slaw and tofu evenly among the tortillas, fold, and roll into tight wraps. Serve immediately, or wrap in parchment paper for a picnic-ready meal.

Serve these wraps with a side of smug satisfaction for creating something so delicious out of seemingly nothing. The crunch of the slaw against the soft tofu and tortilla is a texture dream, while the dressing brings a sweet, tangy, umami punch that’s downright addictive.

Conclusion

Packed with flavor and nutrition, these 22 vegan wrap recipes offer something for everyone, from quick lunches to hearty dinners. We hope you’re inspired to try them out and find your new favorite! Don’t forget to leave a comment sharing which wrap you loved the most and pin this article on Pinterest to spread the vegan goodness. Happy cooking!