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Spicy Veggie Wrap

Spicy Veggie Wrap

This healthy Spicy Veggie Wrap is easy to make for a light lunch. It has some of the same flavors of a Banh Mi, but simpler. 
Course Main Course
Cuisine vegan, gluten free
Keyword vegan vegetable wrap, veggie wrap
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 421kcal


Pickled Carrots

Sriracha Mayo


  • 2 brown rice tortillas
  • ½ cup chopped lettuce
  • ¼ cup julienned English cucumber
  • ½ avocado, chopped
  • Handful cilantro


  • Pickled Carrots: Mix brown rice vinegar and sugar. If it takes a long time to dissolve, you can warm the brown rice vinegar to make it dissolve faster. Add carrots and let sit overnight.
  • Sriracha Mayo: Mix sriracha sauce, lime juice, and vegan mayo.
  • Wraps: Warm tortillas on stovetop or in microwave.
  • Spread sriracha mayo on tortilla. Layer lettuce, cucumber, avocado, pickled carrots, and cilantro on top.  
  • Fold the left and right sides inward. Then fold over the bottom, tucking the ingredients in as you roll tightly. 


Calories: 421kcal | Carbohydrates: 38g | Protein: 3g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 498mg | Potassium: 431mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5260IU | Vitamin C: 11.8mg | Calcium: 48mg | Iron: 1.4mg