This healthy Vegan Veggie Wrap has raw veggies and vegan garden vegetable cream cheese. It is an easy make ahead lunch that comes together in minutes.
When the lady at the local Farmer's Market has spinach amaranth tortillas in stock, it's time for me to rearrange my recipe plans for the week. Yup, they are that good.
Plus, they're just too pretty not to use in a recipe.
How To Make a Vegan Wrap
First, you make vegan garden vegetable cream cheese. Chop the herbs and veggies. Mix well with vegan cream cheese.
Next, grab your favorite vegetables. I used julienned cucumber, red pepper, carrots, lettuce, and avocado slices.
The vegan garden vegetable cream cheese has red pepper and carrots in it, so the vegetables I chose compliment the cream cheese nicely.
The cream cheese also has red onion, dill, chives, and parsley. It's creamy with a lot of crunch and a wonderful herby flavor.
I recommend heating your tortilla depending upon what kind you use. When I can't get my favorite at the Farmer's Market, I use brown rice tortillas, which are more pliable when heated on the stovetop.
Spread a generous amount of veggie cream cheese on the tortilla and place julienned vegetables on top. Roll tightly away from you like you would a burrito.
Don't overstuff it, if you put in too many veggies, it won't stay shut and may break.
Can I Make a Veggie Wrap Ahead of Time?
This vegan wrap can be made ahead of time, making it the perfect brown bag lunch. I recommend wrapping it in plastic wrap, aluminum foil, or parchment paper and storing them in the refrigerator.
The type of tortillas and vegan cream cheese you use make a world of difference. I used Tofutti cream cheese because I love the taste and texture.
Some vegan cream cheese is soft and down right liquidy, not good for a wrap that you want to eat the next day.
What Are The Best Gluten Free Tortillas To Use?
For this vegan wrap recipe I used spinach amaranth tortillas found at the local Farmer's Market. Not only are they flavorful, but they are hearty and pliable.
Unfortunately, they aren't a ton of options for vegan gluten free tortillas that roll without breaking.
You could also use brown rice tortillas. Just keep in mind that brown rice tortillas are best fresh and do not always roll without breaking.
If you can find a brand that you like that rolls well without breaking, that's the one to use. Heating them in the microwave or on the stovetop helps in most cases to prevent them from breaking.
Other Possible Ingredients
I personally love the veggie cream and veggies I used in this, but you could change this up in so many ways! Experiment with whatever you have in the fridge.
- radish sprouts, broccoli sprouts, beet sprouts, or alfalfa sprouts
- Romaine lettuce, micro greens, spinach
- green or red cabbage
- celery
- mushrooms
- roasted beets
- beans - chickpeas or white beans would go well with in this wrap
- black beans
- tofu or tempeh
- sweet potato
- hummus
- tahini
- BBQ sauce
- peanut sauce
- guacamole
- salsa
- quinoa, millet, rice or another grain
- collard, Bibb, butter lettuce, Romaine hearts, red or green leaf lettuce, or another large lettuce leaf in place of the tortillas for a lettuce wrap
I think this is my favorite veggie wrap to date. Although my ALT (Avocado, Lettuce, and Tomato) Wrap is pretty darn good too. I added Jalapeño Cilantro Hummus to that one, which takes a plain ALT to the next level.
There's just something about vegan cream cheese that I have a weakness for. It's my go-to comfort snack food of choice.
I love to eat it with seaweed crackers. Yum!
This healthy Vegan Veggie Wrap has raw veggies and vegan garden vegetable cream cheese. It is an easy make ahead lunch that comes together in minutes. Click To Tweet
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Other Veggie Sandwiches
- Portobello Mushroom and Caramelized Onion Sliders
- Veggie Sandwich with Basil Pesto Hummus
- Roasted Cauliflower Steak Sandwich with Red Pepper and Black Olive Tapenade
- Balsamic Roasted Vegetable Sandwich
- Spicy Veggie Wrap
Vegan Veggie Wrap
This veggie wrap is creamy and crunchy. It's the perfect addition to your lunchbox!
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Vegan Veggie Wrap
Ingredients
- 6 leaves Romaine lettuce
- ½ of an English cucumber julienned
- ½ of a red pepper julienned
- ¼ of a carrot julienned
- 1 avocado sliced
- 1 batch Vegan Garden Vegetable Cream Cheese
Instructions
- Heat tortilla over gas stovetop or in a pan without oil. Be careful not to burn it. This makes the tortilla more pliable.
- Spread Vegan Garden Vegetable Cream Cheese on tortilla. Top with lettuce, cucumber, red pepper, carrot, and avocado. Fold over sides of tortilla and roll away from you making a tight burrito. If you fill the tortilla with too much, it will be harder to roll.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Carol says
These look delicious! Where can I get the tortillas used in this recipe? Could I order them from somewhere?
Willow Moon says
Thanks Carol! The tortillas are spinach amaranth tortillas that I get from a local Farmer’s Market.