25 Delicious Veggie Wrap Recipes Healthy

Ready to revolutionize your lunch routine with something both nutritious and bursting with flavor? Dive into our roundup of 25 Delicious Veggie Wrap Recipes Healthy, where quick dinners meet seasonal favorites in a delicious embrace. Whether you’re craving comfort food or a light, energizing meal, these wraps are your ticket to a happier, healthier plate. Keep scrolling to discover your next favorite wrap!

Avocado and Black Bean Veggie Wrap

Perfect for those busy mornings or when you’re craving something nutritious yet effortless, this Avocado and Black Bean Veggie Wrap has become my go-to. I remember whipping this up during a hectic week, and it’s been a staple ever since for its simplicity and burst of flavors.

Ingredients

• 1 large whole wheat tortilla
• 1/2 cup canned black beans, rinsed and drained
• 1/2 ripe avocado, thinly sliced
• 1/4 cup red bell pepper, julienned
• 2 tbsp cilantro lime dressing
• 1/4 cup shredded Monterey Jack cheese
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt to taste

Instructions

1. Lay the whole wheat tortilla flat on a clean surface.
2. In a small bowl, toss the black beans with ground cumin, smoked paprika, and a pinch of salt until evenly coated.
3. Spread the cilantro lime dressing evenly over the tortilla, leaving a 1-inch border around the edges.
4. Arrange the avocado slices, seasoned black beans, julienned red bell pepper, and shredded Monterey Jack cheese in the center of the tortilla.
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
6. Heat a non-stick skillet over medium heat (350°F) and place the wrap seam-side down. Cook for 2-3 minutes until golden brown, then flip and cook the other side for an additional 2 minutes.
7. Remove from the skillet and let it rest for a minute before slicing in half diagonally.

Delightfully creamy from the avocado with a slight crunch from the bell peppers, this wrap is a harmony of textures. Serve it with a side of mixed greens or enjoy it as is for a fulfilling meal that doesn’t compromise on taste or health.

Spinach and Hummus Veggie Wrap

How many times have I found myself staring into the fridge at lunchtime, hoping something quick, healthy, and satisfying would magically appear? That’s how this Spinach and Hummus Veggie Wrap came to be—a no-cook, nutrient-packed solution that’s as delicious as it is easy to make.

Ingredients

• 1 large whole wheat tortilla (10-inch diameter)
• 1/2 cup homemade or store-bought classic hummus
• 1 cup baby spinach leaves, thoroughly washed and dried
• 1/4 cup English cucumber, julienned
• 1/4 cup roasted red bell peppers, thinly sliced
• 1/4 cup avocado, thinly sliced
• 1 tbsp fresh lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. Lay the whole wheat tortilla flat on a clean, dry surface.
2. Spread the hummus evenly over the tortilla, leaving a 1-inch border around the edges.
3. Layer the baby spinach leaves on top of the hummus, covering the surface evenly.
4. Arrange the julienned cucumber, sliced roasted red bell peppers, and avocado slices in a line down the center of the tortilla.
5. Drizzle the fresh lemon juice over the vegetables, then sprinkle with smoked paprika and sea salt.
6. Fold the sides of the tortilla inward, then roll tightly from the bottom up, ensuring the fillings are compact and secure.
7. Slice the wrap in half diagonally for easier handling and presentation.

My favorite thing about this wrap is the contrast between the creamy hummus and the crisp, fresh vegetables. Serve it with a side of mixed greens or your favorite chips for a complete meal that’s both nourishing and utterly satisfying.

Roasted Red Pepper and Quinoa Veggie Wrap

Every time I whip up these Roasted Red Pepper and Quinoa Veggie Wraps, I’m reminded of the first time I experimented with quinoa in my kitchen. It was a game-changer, adding a nutty flavor and protein punch to my veggie wraps that I hadn’t realized was missing until then.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 large red bell pepper, halved and seeded
• 1 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup baby spinach leaves
• 1/2 cup crumbled feta cheese
• 4 whole wheat tortillas (10-inch)
• 1 tbsp balsamic glaze

Instructions

1. Preheat your oven to 425°F (220°C). Place the red bell pepper halves on a baking sheet, skin side up. Roast for 20 minutes, or until the skin is charred and blistered.
2. While the pepper roasts, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. Remove the roasted pepper from the oven and let it cool slightly. Peel off the skin and slice the pepper into thin strips.
4. In a large bowl, mix the cooked quinoa, roasted red pepper strips, olive oil, smoked paprika, sea salt, and black pepper until well combined.
5. Lay out the whole wheat tortillas on a clean surface. Divide the quinoa mixture evenly among the tortillas, leaving a 1-inch border around the edges.
6. Top each tortilla with baby spinach leaves and crumbled feta cheese.
7. Drizzle each wrap with balsamic glaze before rolling them up tightly, tucking in the sides as you go.
8. Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for an easy on-the-go meal.

The combination of smoky roasted red peppers, fluffy quinoa, and tangy feta creates a wrap that’s bursting with flavors and textures. For an extra crunch, add a handful of toasted pine nuts or serve with a side of crispy sweet potato fries.

Greek Style Veggie Wrap with Tzatziki

Kicking off the week with a dish that’s as vibrant as it is satisfying, I’m sharing my go-to Greek Style Veggie Wrap with Tzatziki. It’s a recipe that reminds me of my summer in Santorini, where fresh veggies and creamy tzatziki were a staple at every meal.

Ingredients

• 1 cup Greek yogurt, full-fat
• 1 medium cucumber, finely grated and strained
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 large whole wheat tortillas
• 1 cup hummus, homemade or store-bought
• 2 cups mixed greens, tightly packed
• 1 medium red bell pepper, julienned
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled

Instructions

1. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, sea salt, and black pepper to make the tzatziki. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2. Lay out the whole wheat tortillas on a clean, flat surface. Spread 1/4 cup of hummus evenly over each tortilla, leaving a 1-inch border around the edges.
3. Divide the mixed greens, julienned red bell pepper, Kalamata olives, and crumbled feta cheese evenly among the tortillas, arranging them in the center.
4. Drizzle 2 tablespoons of the prepared tzatziki over the veggies on each tortilla.
5. Fold the sides of the tortillas inward, then roll tightly from the bottom up to enclose the filling completely.
6. Heat a large non-stick skillet over medium heat. Place each wrap seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.

Yield: These wraps boast a delightful contrast of creamy tzatziki and crisp veggies against the warm, toasty tortilla. Serve them sliced diagonally for an elegant presentation or whole for a hearty on-the-go meal.

Sweet Potato and Kale Veggie Wrap

Wrapping up a busy week with a nutritious and satisfying meal is my go-to, and this Sweet Potato and Kale Veggie Wrap never disappoints. It’s a vibrant, flavorful dish that’s as nourishing as it is delicious, perfect for those days when you need a quick yet wholesome bite.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups kale, stems removed and leaves roughly chopped
• 1/4 cup tahini
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp maple syrup
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 4 whole wheat tortillas (10-inch diameter)
• 1/4 cup roasted sunflower seeds
• 2 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potato with 1 tbsp of olive oil, cumin, smoked paprika, and sea salt until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized.
4. While the sweet potatoes roast, whisk together tahini, lemon juice, and maple syrup in a small bowl until smooth. Set aside.
5. 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 wilted.
6. Warm the tortillas according to package instructions to make them pliable.
7. To assemble, spread a generous amount of the tahini sauce on each tortilla, then layer with roasted sweet potatoes, sautéed kale, and a sprinkle of roasted sunflower seeds.
8. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
9. Slice each wrap in half diagonally and serve immediately.

Absolutely delightful, the combination of creamy tahini sauce, sweet and smoky roasted sweet potatoes, and the slight bitterness of kale creates a harmonious flavor profile. For an extra crunch, consider adding a handful of sprouts or shredded carrots before rolling up your wrap.

Falafel and Tahini Veggie Wrap

Nothing beats the satisfaction of biting into a perfectly crisp falafel nestled within a soft, whole wheat wrap, especially when it’s drizzled with creamy tahini and packed with fresh veggies. I remember the first time I tried making these at home; the kitchen was a mess, but the result was so worth it. Now, it’s my go-to for a quick, nutritious lunch that feels anything but ordinary.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 small onion, roughly chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 4 whole wheat tortillas
• 1/2 cup tahini sauce
• 1 cup mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Drain the soaked chickpeas and pat them dry with a clean kitchen towel.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, lemon juice, salt, and pepper. Pulse until the mixture is finely ground but not pureed.
3. Form the mixture into 12 small patties, about 2 inches in diameter.
4. Heat the olive oil in a large skillet over medium heat until shimmering. Cook the falafel patties for 3-4 minutes per side, or until golden brown and crispy.
5. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Spread 2 tablespoons of tahini sauce on each tortilla, then layer with mixed greens, cherry tomatoes, red onion, and 3 falafel patties.
7. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose.

Crunchy on the outside, tender on the inside, these wraps are a symphony of textures and flavors. For an extra kick, add a sprinkle of smoked paprika or a dash of hot sauce before rolling them up.

Mango and Cucumber Veggie Wrap

Recently, I stumbled upon the most refreshing combination for a summer wrap that’s become a staple in my kitchen. It’s the perfect blend of sweet and crisp, with a hint of spice that keeps me coming back for more.

Ingredients

• 1 large ripe mango, peeled and julienned
• 1 medium cucumber, seeded and thinly sliced
• 2 cups baby spinach leaves
• 1/4 cup fresh cilantro leaves
• 1/2 cup Greek yogurt
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 large whole wheat tortillas
• 1 tbsp extra-virgin olive oil

Instructions

1. In a small bowl, whisk together the Greek yogurt, fresh lime juice, ground cumin, and chili powder until smooth. Set aside.
2. Heat a large skillet over medium heat and lightly brush each whole wheat tortilla with extra-virgin olive oil. Warm each tortilla for about 30 seconds per side until pliable and slightly golden. Remove from heat.
3. Lay one tortilla flat on a clean surface. Spread 2 tablespoons of the yogurt mixture evenly over the tortilla, leaving a 1-inch border around the edges.
4. Layer 1/2 cup baby spinach leaves, followed by 1/4 of the julienned mango and sliced cucumber, and a sprinkle of fresh cilantro leaves on top of the yogurt mixture.
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas and ingredients.
6. Cut each wrap in half diagonally and serve immediately for the best texture and flavor.

Light and vibrant, these wraps offer a delightful crunch from the cucumber and a sweet burst from the mango. For an extra kick, drizzle with a bit of hot sauce or serve with a side of the remaining yogurt mixture for dipping.

BBQ Chickpea and Coleslaw Veggie Wrap

Finally, a wrap that’s as satisfying to make as it is to eat! I stumbled upon this BBQ Chickpea and Coleslaw Veggie Wrap during a lazy Sunday meal prep, and it’s been a staple in my kitchen ever since. The smoky sweetness of the BBQ chickpeas paired with the crisp, tangy coleslaw is a match made in heaven, all wrapped up in a soft tortilla for the perfect handheld meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup BBQ sauce, preferably smoky flavor
• 2 cups shredded green cabbage
• 1/2 cup shredded purple cabbage
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp celery seed
• 4 large whole wheat tortillas
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat a non-stick skillet over medium heat. Add the chickpeas and BBQ sauce, stirring to coat evenly. Cook for 5-7 minutes, until the sauce thickens and clings to the chickpeas. Tip: For extra flavor, let the chickpeas sit in the BBQ sauce for 10 minutes before cooking.
2. In a large bowl, combine the green and purple cabbage, mayonnaise, apple cider vinegar, honey, and celery seed. Toss until the cabbage is evenly coated. Tip: For a creamier coleslaw, let it sit for at least 15 minutes before serving.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until pliable. Tip: Cover the warmed tortillas with a kitchen towel to keep them soft while you assemble the wraps.
4. Divide the BBQ chickpeas and coleslaw evenly among the tortillas. Sprinkle with fresh cilantro before rolling them up tightly.

Serve these wraps immediately for the best texture—the tortilla stays soft, the coleslaw stays crisp, and the chickpeas add a hearty bite. For a fun twist, slice them in half diagonally and secure with a skewer for easy serving at your next picnic.

Mediterranean Veggie Wrap with Feta

Sometimes, all I crave is something light yet satisfying, and that’s exactly what this Mediterranean Veggie Wrap with Feta delivers. It’s my go-to for a quick lunch that feels like a vacation in every bite, especially on days when I’m too busy to sit down but still want to eat something wholesome.

Ingredients

• 1 large whole wheat tortilla
• 1/4 cup hummus, preferably roasted red pepper flavor
• 1/2 cup mixed greens, thoroughly washed and dried
• 1/4 cup cucumber, julienned
• 1/4 cup roasted red peppers, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice, freshly squeezed
• 1/4 tsp dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. Lay the whole wheat tortilla flat on a clean work surface.
2. Spread the hummus evenly over the tortilla, leaving a 1-inch border around the edges.
3. Layer the mixed greens, cucumber, roasted red peppers, and Kalamata olives on top of the hummus.
4. Sprinkle the crumbled feta cheese over the vegetables.
5. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper. Drizzle this dressing over the fillings.
6. Starting from one end, tightly roll the tortilla, tucking in the sides as you go, to form a wrap.
7. Cut the wrap in half diagonally and serve immediately. For a crispier texture, you can lightly grill the wrap for 1-2 minutes on each side in a pan over medium heat.

Fresh and vibrant, this wrap is a delightful mix of creamy, crunchy, and tangy flavors. I love serving it with a side of sweet potato fries or a simple quinoa salad for a more filling meal.

Spicy Sriracha Tofu Veggie Wrap

Many evenings, I find myself craving something quick yet packed with flavor, and that’s how this Spicy Sriracha Tofu Veggie Wrap came to be. It’s my go-to when I need a meal that’s both satisfying and easy to whip up, especially after a long day of testing recipes.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 cup shredded red cabbage
• 1/2 cup julienned carrots
• 1/4 cup thinly sliced scallions
• 2 large whole wheat tortillas
• 1/4 cup vegan mayonnaise

Instructions

1. Preheat a non-stick skillet over medium heat and add olive oil.
2. Add cubed tofu to the skillet, ensuring each piece has space to brown. Cook for 5 minutes without stirring to achieve a golden crust.
3. Flip tofu cubes and cook for an additional 5 minutes. Tip: Resist the urge to stir frequently to get that perfect sear.
4. In a small bowl, whisk together sriracha sauce, soy sauce, and garlic powder. Pour over tofu and stir to coat evenly. Cook for 2 more minutes.
5. Remove skillet from heat. Warm tortillas in a dry skillet for 30 seconds on each side for pliability.
6. Spread vegan mayonnaise evenly over each tortilla. Tip: A thin layer ensures the wrap holds together without becoming soggy.
7. Divide the tofu mixture between the tortillas, topping with shredded red cabbage, julienned carrots, and sliced scallions.
8. Fold the sides of the tortilla inward, then roll tightly from the bottom up. Tip: Use parchment paper to wrap for easy handling and no mess.

Kick back and enjoy the crunch of fresh veggies against the spicy, savory tofu. For an extra kick, serve with a side of sriracha mayo for dipping.

Curried Cauliflower and Chickpea Veggie Wrap

Sometimes, the simplest ingredients come together to create something unexpectedly delicious. That’s exactly what happened when I first tried making this Curried Cauliflower and Chickpea Veggie Wrap. It’s become a staple in my kitchen, especially on busy weeknights when I crave something hearty yet healthy.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp clarified butter
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 cup plain Greek yogurt
• 4 large whole wheat tortillas
• 1 cup baby spinach leaves
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets and chickpeas with clarified butter, curry powder, turmeric, and cayenne pepper until evenly coated.
3. Spread the mixture on the prepared baking sheet in a single layer. Roast for 25 minutes, stirring halfway through, until the cauliflower is tender and the chickpeas are slightly crispy.
4. While the vegetables roast, mix the Greek yogurt with lemon juice in a small bowl to create a tangy sauce.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. To assemble the wraps, spread a generous amount of the yogurt sauce on each tortilla, then layer with baby spinach, the roasted cauliflower and chickpea mixture, and a sprinkle of fresh cilantro.
7. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose the filling completely.

Each bite of this wrap offers a delightful crunch from the roasted chickpeas, a creamy contrast from the yogurt sauce, and a burst of freshness from the cilantro. For an extra kick, drizzle with a bit of hot sauce before serving.

Zucchini and Carrot Veggie Wrap with Pesto

Every time I find myself with an abundance of zucchini and carrots from my garden, I whip up these vibrant veggie wraps. They’re not only a feast for the eyes but also pack a punch of flavor with homemade pesto that’ll make you forget all about store-bought versions.

Ingredients

• 2 medium zucchinis, julienned
• 2 large carrots, julienned
• 4 whole wheat tortillas (10-inch diameter)
• 1/2 cup basil pesto (homemade or high-quality store-bought)
• 1/4 cup extra-virgin olive oil
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine julienned zucchinis and carrots with extra-virgin olive oil, lemon juice, sea salt, and black pepper. Toss until evenly coated.
2. Heat a non-stick skillet over medium-high heat (375°F). Add the vegetable mixture and sauté for 3-4 minutes, until just tender but still crisp. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Lay out the whole wheat tortillas on a clean surface. Spread 2 tablespoons of basil pesto evenly over each tortilla, leaving a 1-inch border around the edges.
4. Divide the sautéed vegetables evenly among the tortillas, placing them in the center. Tip: For easier rolling, slightly warm the tortillas in a dry skillet for 10 seconds on each side before assembling.
5. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: Use a toothpick to secure the wrap if it doesn’t stay closed on its own.
6. Serve immediately, or wrap in parchment paper and refrigerate for up to 2 hours for a chilled option. The wraps are best enjoyed fresh to maintain the crisp texture of the vegetables.

Ready to dive in? The crunch of the fresh veggies paired with the creamy pesto creates a delightful contrast, making these wraps a perfect grab-and-go lunch or a light dinner. For an extra touch, slice them diagonally and serve with a side of mixed greens drizzled with balsamic glaze.

Beetroot and Goat Cheese Veggie Wrap

Unwrapping the flavors of summer, I stumbled upon this vibrant Beetroot and Goat Cheese Veggie Wrap during a farmers’ market visit. It’s a dish that sings with freshness and packs a punch of color, making it a perfect grab-and-go lunch that doesn’t skimp on nutrition or taste.

Ingredients

• 1 large beetroot, roasted and thinly sliced
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted and roughly chopped
• 2 cups baby arugula
• 1/4 cup balsamic glaze
• 4 whole wheat tortillas (10-inch)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Wrap the beetroot in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let cool, then peel and slice thinly.
2. While the beetroot roasts, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant. Set aside to cool.
3. Lay out the tortillas on a clean work surface. Drizzle each with 1/2 tbsp of extra virgin olive oil, spreading it evenly with a brush.
4. Divide the sliced beetroot, crumbled goat cheese, toasted walnuts, and baby arugula evenly among the tortillas, placing the ingredients in the center.
5. Drizzle each wrap with 1 tbsp of balsamic glaze, then season with sea salt and freshly ground black pepper.
6. Fold the sides of each tortilla inward, then roll tightly from the bottom to encase the filling completely.
7. Heat a large skillet over medium heat. Place each wrap seam-side down and cook for 2-3 minutes per side, until golden and crisp.

What makes this wrap truly stand out is the contrast between the earthy beetroot, creamy goat cheese, and the crunch of walnuts. Serve it sliced diagonally to showcase the beautiful layers, or pack it whole for a picnic that promises to impress.

Lentil and Avocado Veggie Wrap

Wrapping up a busy week with something quick, nutritious, and utterly satisfying has become my little ritual, and this Lentil and Avocado Veggie Wrap is my go-to. It’s a vibrant, flavorful dish that’s as fun to make as it is to eat, perfect for those days when you want something hearty without the heaviness.

Ingredients

• 1 cup cooked green lentils, drained and cooled
• 1 ripe avocado, thinly sliced
• 1/2 cup shredded red cabbage
• 1/4 cup finely diced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 large whole wheat tortillas

Instructions

1. In a medium mixing bowl, combine the cooked green lentils, shredded red cabbage, diced red onion, extra-virgin olive oil, fresh lime juice, ground cumin, and smoked paprika. Season with sea salt and freshly ground black pepper to taste. Toss gently until all ingredients are evenly coated.
2. Lay the whole wheat tortillas flat on a clean work surface. Divide the lentil mixture evenly between the two tortillas, spreading it out in the center but leaving a 2-inch border around the edges.
3. Arrange the thinly sliced avocado on top of the lentil mixture on each tortilla.
4. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling completely.
5. Heat a large non-stick skillet over medium heat. Place the wraps seam-side down and cook for 2-3 minutes on each side, or until the tortillas are golden brown and crispy.

Avocado adds a creamy texture that contrasts beautifully with the hearty lentils and crunchy cabbage, making every bite a delightful mix of flavors and textures. Serve these wraps with a side of spicy salsa or a dollop of Greek yogurt for an extra kick.

Tomato Basil and Mozzarella Veggie Wrap

Nothing beats the simplicity and freshness of a wrap that’s both satisfying and light, especially during these warm summer months. I stumbled upon this Tomato Basil and Mozzarella Veggie Wrap during a lazy Sunday picnic, and it’s been a staple in my kitchen ever since. The combination of juicy tomatoes, fragrant basil, and creamy mozzarella wrapped in a soft tortilla is nothing short of magical.

Ingredients

• 1 large whole wheat tortilla (10-inch diameter)
• 1/2 cup fresh mozzarella cheese, thinly sliced
• 1 medium heirloom tomato, thinly sliced
• 1/4 cup fresh basil leaves, chiffonade
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic glaze
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Lay the whole wheat tortilla flat on a clean, dry surface.
2. Arrange the thinly sliced mozzarella cheese evenly over the tortilla, leaving a 1-inch border around the edges.
3. Layer the heirloom tomato slices on top of the mozzarella, followed by the chiffonade basil leaves.
4. Drizzle the extra virgin olive oil and balsamic glaze evenly over the fillings.
5. Sprinkle the sea salt and freshly ground black pepper over the top.
6. Gently fold the sides of the tortilla inward, then roll from the bottom up tightly to enclose the fillings.
7. Heat a non-stick skillet over medium heat (350°F) and place the wrap seam-side down. Cook for 2-3 minutes until golden brown, then flip and cook the other side for an additional 2-3 minutes.
8. Remove from the skillet and let it rest for 1 minute before slicing diagonally.

Right out of the skillet, this wrap boasts a delightful contrast of textures—crispy on the outside, with a gooey, melty center. The tangy balsamic glaze cuts through the richness of the mozzarella, making each bite perfectly balanced. Serve it with a side of mixed greens or your favorite summer salad for a complete meal.

Asian Slaw Veggie Wrap with Peanut Sauce

This morning, as I was rummaging through my fridge for something light yet satisfying, I stumbled upon the perfect combination for a wrap that’s both crunchy and creamy. It reminded me of those summer picnics where every bite feels like a celebration of flavors.

Ingredients

• 2 cups shredded napa cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp grated fresh ginger
• 1 clove garlic, minced
• 4 large whole wheat tortillas

Instructions

1. In a large mixing bowl, combine the shredded napa cabbage, purple cabbage, julienned carrot, sliced red bell pepper, and chopped cilantro. Toss gently to mix.
2. In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth. Tip: If the sauce is too thick, add a teaspoon of warm water at a time until desired consistency is reached.
3. Pour the peanut sauce over the vegetable mixture and toss until all ingredients are evenly coated. Tip: Let the slaw sit for 10 minutes to allow the flavors to meld together.
4. Lay out the whole wheat tortillas on a clean surface. Divide the slaw mixture evenly among the tortillas, placing it in the center of each.
5. Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly to enclose the filling. Tip: For a tighter wrap, use parchment paper to help roll and hold the wrap together.

Last night’s experiment turned into today’s lunch masterpiece. The crunch of the fresh veggies against the creamy, slightly spicy peanut sauce is a texture dream. Serve these wraps with a side of extra peanut sauce for dipping, or slice them in half diagonally for a beautiful presentation on a platter.

Eggplant and Tahini Veggie Wrap

Yesterday, I found myself staring at an eggplant in my fridge, wondering how to turn it into something extraordinary. That’s when the idea of an Eggplant and Tahini Veggie Wrap came to mind—a perfect blend of smoky, creamy, and crunchy textures that’s both satisfying and wholesome.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup tahini
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 2 tbsp water
• 4 whole wheat tortillas
• 1 cup mixed greens
• 1/2 cup roasted red peppers, sliced
• 1/4 cup Kalamata olives, pitted and halved

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the prepared baking sheet. Drizzle with olive oil and season with sea salt and black pepper. Roast for 25 minutes, flipping halfway through, until golden and tender.
3. While the eggplant roasts, whisk together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Adjust consistency with more water if necessary.
4. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
5. Spread 2 tablespoons of tahini sauce onto each tortilla. Layer with mixed greens, roasted eggplant slices, roasted red peppers, and Kalamata olives.
6. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
7. Slice each wrap in half diagonally and serve immediately.

For an extra crunch, add a handful of toasted pine nuts to your wrap. The creamy tahini sauce paired with the smoky eggplant and tangy olives creates a symphony of flavors that’s hard to resist. Serve these wraps with a side of pickled vegetables for an added zing.

Blackened Corn and Avocado Veggie Wrap

Finally, a wrap that’s as exciting to make as it is to eat! I stumbled upon this combination during a summer picnic, and it’s been a staple in my kitchen ever since. The smoky, charred corn paired with creamy avocado is a match made in heaven, and it’s all wrapped up in a handy, nutritious package.

Ingredients

• 1 cup fresh corn kernels
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 ripe avocado, sliced
• 1/4 cup red onion, finely diced
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp sea salt
• 2 large whole wheat tortillas
• 1/2 cup baby spinach

Instructions

1. Heat a cast-iron skillet over medium-high heat until it begins to smoke slightly, about 5 minutes.
2. Add clarified butter to the skillet, followed by corn kernels. Spread them in a single layer for even charring.
3. Sprinkle smoked paprika and cayenne pepper over the corn. Stir occasionally until kernels are blackened, about 8 minutes.
4. While the corn cooks, combine avocado slices, red onion, cilantro, lime juice, and sea salt in a bowl. Gently toss to coat.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
6. Layer baby spinach, blackened corn, and avocado mixture evenly over each tortilla.
7. Fold the sides of the tortillas inward, then roll tightly from the bottom to encase the filling.
8. Cut each wrap in half diagonally and serve immediately for the best texture and flavor.

Perfectly balanced with a crunch from the corn and a smoothness from the avocado, these wraps are a delight. Try serving them with a side of chipotle mayo for an extra kick!

Sun-Dried Tomato and White Bean Veggie Wrap

Kicking off the week with a recipe that’s as vibrant as it is satisfying, I found myself reaching for ingredients that promise both flavor and nutrition. There’s something about the combination of sun-dried tomatoes and white beans that feels indulgent yet wholesome, perfect for those days when you’re craving something hearty without the heaviness.

Ingredients

• 1 cup canned white beans, drained and rinsed
• 1/4 cup sun-dried tomatoes in oil, finely chopped
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 large whole wheat tortillas
• 1 cup baby spinach leaves
• 1/4 cup crumbled feta cheese

Instructions

1. In a medium bowl, mash the white beans with a fork until mostly smooth but slightly chunky.
2. Add the sun-dried tomatoes, olive oil, minced garlic, smoked paprika, sea salt, and black pepper to the mashed beans. Stir until well combined. Tip: For a smoother texture, pulse the mixture in a food processor a few times.
3. Lay the whole wheat tortillas flat on a clean surface. Divide the bean mixture evenly between the two tortillas, spreading it out in the center.
4. Top each tortilla with half of the baby spinach leaves and crumbled feta cheese. Tip: For extra flavor, drizzle a little of the oil from the sun-dried tomatoes over the spinach.
5. Fold the sides of the tortillas inwards, then roll them up tightly from the bottom to enclose the filling. Tip: If the tortillas are stiff, warm them slightly in a dry skillet over medium heat for about 10 seconds per side to make them more pliable.
6. Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for an easy on-the-go meal.

The wraps boast a delightful contrast of textures, from the creamy bean spread to the chewy sun-dried tomatoes and crisp spinach. The smoky paprika and tangy feta elevate the flavors, making each bite a complex taste experience. Serve these wraps with a side of mixed greens dressed in a lemon vinaigrette for a complete, refreshing meal.

Jalapeno and Cream Cheese Veggie Wrap

How many times have you stared into your fridge, hoping for inspiration to strike? That was me last Tuesday, until I spotted a jar of jalapenos and a block of cream cheese. The result? A spicy, creamy veggie wrap that’s become my new lunch obsession.

Ingredients

• 1 large whole wheat tortilla (10-inch diameter)
• 2 tbsp cream cheese, softened
• 1/4 cup pickled jalapeno slices, drained
• 1/2 cup mixed bell peppers, julienned
• 1/4 cup red onion, thinly sliced
• 1/2 cup baby spinach leaves
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 tbsp olive oil

Instructions

1. Lay the whole wheat tortilla flat on a clean work surface.
2. Spread the softened cream cheese evenly over the tortilla, leaving a 1-inch border around the edges.
3. Arrange the pickled jalapeno slices, julienned bell peppers, sliced red onion, and baby spinach leaves over the cream cheese.
4. Sprinkle the ground cumin and smoked paprika evenly over the vegetables.
5. Drizzle the olive oil over the vegetables for added flavor.
6. Starting from one edge, tightly roll the tortilla, tucking in the ingredients as you go to ensure a snug wrap.
7. Heat a non-stick skillet over medium heat (350°F) and lightly toast the wrap for 2-3 minutes on each side, or until golden brown and slightly crispy.
8. Remove from the skillet and let it rest for 1 minute before slicing diagonally into two pieces.

Absolutely bursting with flavors, this wrap offers a perfect balance of heat from the jalapenos and coolness from the cream cheese. Serve it with a side of avocado slices or a drizzle of hot sauce for an extra kick.

Roasted Butternut Squash and Spinach Veggie Wrap

Falling in love with the flavors of fall doesn’t have to mean indulging in heavy dishes. This Roasted Butternut Squash and Spinach Veggie Wrap is a testament to how light and satisfying seasonal eating can be. I remember the first time I tried combining these ingredients; the sweetness of the squash perfectly balanced the earthiness of the spinach, and I’ve been hooked ever since.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups baby spinach leaves, tightly packed
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 2 tablespoons balsamic glaze
• 4 large whole wheat tortillas

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash with extra-virgin olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the edges are caramelized and the squash is tender when pierced with a fork.
4. While the squash roasts, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on them to prevent burning.
5. Warm the whole wheat tortillas according to package instructions to make them pliable.
6. To assemble the wraps, divide the roasted butternut squash, baby spinach leaves, crumbled feta cheese, and toasted pine nuts evenly among the tortillas.
7. Drizzle each wrap with balsamic glaze before folding. Tip: Fold the sides of the tortilla in first, then roll from the bottom up to keep the filling secure.
8. Serve immediately, or wrap in foil for a portable meal. Tip: For an extra crunch, add a handful of arugula just before serving.

Zesty and vibrant, this wrap offers a delightful contrast of textures, from the creamy feta to the crunchy pine nuts. The balsamic glaze adds a sweet and tangy finish that ties all the flavors together beautifully. Try serving it with a side of roasted sweet potato fries for a complete meal that’s as nutritious as it is delicious.

Chickpea Salad Veggie Wrap

Goodness, have I got a treat for you today! There’s something incredibly satisfying about wrapping up a medley of fresh, crunchy veggies and protein-packed chickpeas in a soft, pliable tortilla. It’s my go-to lunch when I’m craving something light yet filling, and I love how versatile it is—perfect for those days when my fridge is a rainbow of leftover veggies.

Ingredients

• 1 cup cooked chickpeas, drained and rinsed
• 1/2 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup shredded red cabbage
• 1/2 cup julienned carrots
• 1/4 cup thinly sliced red onion
• 2 large whole wheat tortillas
• 1/2 cup baby spinach leaves

Instructions

1. In a medium bowl, mash the chickpeas with a fork until roughly crushed but still chunky.
2. Add the Greek yogurt, Dijon mustard, olive oil, cumin, smoked paprika, sea salt, and black pepper to the bowl. Mix well to combine. Tip: For a smoother texture, you can pulse the mixture a few times in a food processor.
3. Lay the tortillas flat on a clean surface. Divide the chickpea mixture evenly between them, spreading it out in the center of each tortilla.
4. Layer the shredded red cabbage, julienned carrots, sliced red onion, and baby spinach leaves on top of the chickpea mixture. Tip: For extra crunch, add a handful of sprouts or sunflower seeds.
5. Fold the sides of the tortillas inward, then roll them up tightly from the bottom to enclose the filling. Tip: If you’re packing these for lunch, wrap them in parchment paper and foil to keep them fresh and intact.

Hearty and bursting with flavors, these wraps are a delightful mix of creamy and crunchy textures. Serve them sliced in half on a diagonal for a beautiful presentation, or enjoy them whole for a satisfying handheld meal.

Thai Peanut Tofu Veggie Wrap

Perfect for those days when you’re craving something both hearty and healthy, this Thai Peanut Tofu Veggie Wrap is a game-changer. I stumbled upon this recipe during a lazy Sunday meal prep, and it’s been a staple in my kitchen ever since, especially when I need a quick, flavorful lunch that doesn’t skimp on nutrition.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp coconut oil
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 4 large whole wheat tortillas
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped roasted peanuts

Instructions

1. Preheat a large skillet over medium heat and add coconut oil. Once shimmering, add cubed tofu in a single layer. Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown.
2. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, and red pepper flakes until smooth.
3. Pour the peanut sauce over the tofu in the skillet, stirring gently to coat. Cook for an additional 2 minutes, then remove from heat.
4. Lay out the tortillas and divide the tofu mixture evenly among them, placing it in the center of each.
5. Top each tortilla with shredded cabbage, julienned carrot, cilantro leaves, and chopped peanuts.
6. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
7. Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for an on-the-go meal.

Every bite of this wrap is a delightful mix of creamy, crunchy, and fresh, with the peanut sauce adding just the right amount of sweetness and heat. For an extra kick, drizzle with sriracha before rolling, or serve with a side of extra peanut sauce for dipping.

Portobello Mushroom and Arugula Veggie Wrap

Finally, a wrap that’s as satisfying to make as it is to eat! I stumbled upon this Portobello Mushroom and Arugula Veggie Wrap during a lazy Sunday fridge forage, and it’s been a staple in my lunch rotation ever since. The earthy mushrooms paired with the peppery arugula create a harmony of flavors that’s hard to resist.

Ingredients

• 2 large Portobello mushroom caps, gills removed, sliced into 1/2-inch strips
• 2 cups baby arugula, loosely packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 whole wheat tortillas (10-inch diameter)
• 1/2 cup hummus
• 1/4 cup crumbled feta cheese

Instructions

1. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, sea salt, and black pepper to create the marinade.
2. Place the Portobello mushroom strips in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let marinate for 15 minutes, flipping halfway through.
3. Heat a non-stick skillet over medium-high heat. Add the marinated mushrooms and cook for 4-5 minutes on each side, or until they are tender and have a slight char.
4. While the mushrooms are cooking, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
5. Spread 2 tbsp of hummus evenly over each tortilla, leaving a 1-inch border around the edges.
6. Divide the cooked mushrooms, arugula, and crumbled feta cheese among the tortillas, placing the ingredients in the center of each.
7. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling.
8. Cut each wrap in half diagonally and serve immediately.

Delightfully, the wrap offers a crunchy exterior with a juicy, flavorful interior. For an extra kick, drizzle with a bit of hot sauce or serve with a side of pickled vegetables for added tang.

Cucumber and Cream Cheese Veggie Wrap

Falling in love with the simplicity and freshness of a Cucumber and Cream Cheese Veggie Wrap was an unexpected delight during my summer farmers’ market visits. It’s the kind of recipe that reminds me why I adore quick, no-cook meals that don’t skimp on flavor or texture.

Ingredients

• 1 large whole wheat tortilla (10-inch diameter)
• 4 oz cream cheese, softened to room temperature
• 1 medium cucumber, julienned
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red bell pepper
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Lay the whole wheat tortilla flat on a clean work surface.
2. In a small bowl, combine the softened cream cheese, fresh dill, lemon juice, sea salt, and black pepper until smooth.
3. Spread the cream cheese mixture evenly over the entire surface of the tortilla, leaving a 1-inch border around the edges.
4. Arrange the julienned cucumber, shredded carrots, and sliced red bell pepper in a single layer over the cream cheese mixture.
5. Starting at one end, tightly roll the tortilla into a wrap, tucking in the ingredients as you go to ensure a compact roll.
6. Using a sharp knife, slice the wrap in half diagonally for serving. Tip: For a firmer wrap that’s easier to slice, chill in the refrigerator for 30 minutes before cutting.
7. Serve immediately, or wrap tightly in parchment paper and refrigerate for up to 4 hours. Tip: If preparing ahead, add a layer of paper towel inside the wrap to absorb excess moisture from the vegetables.

Unwrapping the flavors of this dish reveals a crisp, refreshing bite with a creamy, herby tang that’s perfectly balanced. It’s fantastic as a light lunch or sliced into pinwheels for a party appetizer that’ll have everyone asking for the recipe.

Conclusion

Now that you’ve explored these 25 delicious veggie wrap recipes, it’s clear there’s something for every taste and occasion! Whether you’re meal prepping or craving a quick, healthy bite, these wraps promise flavor and nutrition in every roll. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy wrapping!