This healthy Vegan Veggie Wrap has veggies and vegan garden vegetable cream cheese. It's an easy lunch that comes together in minutes.
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This Vegan Veggie Wrap is loaded with veggies. It has a creamy crunchy vegan vegetable garden cream cheese that is herby and delicious.
It comes together in minutes. You can even make it ahead of time for a brown bag lunch.
Another great veggie wrap is my ALT (Avocado, Lettuce, and Tomato) Wrap. I added Jalapeño Cilantro Hummus to that one, which takes a plain ALT to the next level.
If you like spicy foods I have a Thai Veggie Wrap, which is mildly spicy, and a Spicy Veggie Wrap which has similar flavors to a Bánh Mì.
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❤️ Why You'll Love It
- It's creamy and crunchy with fresh vegetables and herbs and vegan garden vegetable cream cheese.
- It's a quick and easy meal.
- It is perfect for brown bagging it to work. Make it the day before to make things easier!
🧾 Ingredients
- Vegan garden vegetable cream cheese: Made with vegan cream cheese, red pepper, red onion, carrots, dill, chives, and parsley.
- Carrot, cucumber, & red pepper: Add crunch. You could use your favorite veggies.
- Avocado: Adds creaminess.
- Lettuce: Adds crunch. I used Romaine lettuce, but you could use your favorite greens.
- Tortillas
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
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
- Roasted vegetables
- Hummus, guacamole, or peanut sauce
- 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
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🔪 Instructions
Step 1: Chop the herbs and veggies. Add them to a large mixing bowl with the vegan cream cheese.
Step 2: Mix until well combined.
Step 3: I recommend heating your tortilla depending upon what kind you use. This will make it more pliable. Spread a generous amount of veggie cream cheese on the tortilla.
Step 4: 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 It 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. Daiya cream cheese is also a good one.
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, there 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.
If you tried this Vegan Veggie Wrap Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This vegan wrap is creamy and crunchy. It's the perfect addition to your lunchbox!
📋 Recipe
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
- 3 gluten free tortillas - I used spinach amaranth
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.
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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.