Name: Vegan Veggie Wraps
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 2 whole wheat tortillas; 4 tablespoons hummus; 1 cup fresh spinach leaves; 1 medium carrot, grated; 1/2 cucumber, thinly sliced; 1/2 red bell pepper, thinly sliced into strips; 1/2 avocado, sliced; 8 cherry tomatoes, halved; 1 tablespoon lemon juice; Salt, to taste; Black pepper, to taste; Sriracha or chili flakes (for spicy kick); 1/2 cup chickpeas, black beans, or baked tofu (for protein boost); Substitute greens: kale, arugula, or mixed greens; Alternate spreads: pesto, tahini, or vegan cream cheese; Add grilled veggies: zucchini, eggplant, mushrooms

Why You’ll Love This Recipe

I love how these wraps come together in just 10 minutes—no stove, no mess, just fresh ingredients layered into a delicious, hand-held meal. The balance of crisp veggies, creamy spreads, and the soft chew of whole wheat tortillas makes every bite satisfying. It’s naturally vegan, easily gluten-free, and endlessly customizable depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients
2 whole wheat tortillas
4 tablespoons hummus
1 cup fresh spinach leaves
1 medium carrot, grated
1/2 cucumber, thinly sliced
1/2 red bell pepper, thinly sliced into strips
1/2 avocado, sliced
8 cherry tomatoes, halved
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste

Optional Variations
Sriracha or chili flakes (for a spicy kick)
1/2 cup chickpeas, black beans, or baked tofu (for a protein boost)
Different greens: kale, arugula, or mixed salad greens in place of spinach
Pesto, tahini, or vegan cream cheese (as alternate spreads)
Grilled zucchini, eggplant, or mushrooms (for a smoky twist)

Directions

Prepare Your Vegetables: I start by washing and drying all the fresh produce. Then I thinly slice the cucumber, red bell pepper, and cherry tomatoes. I grate the carrot and toss the spinach leaves with lemon juice, salt, and pepper to brighten the flavors.
Spread the Base: I lay a whole wheat tortilla flat and spread a generous layer of hummus all over it. This creamy layer helps hold everything together and adds richness.
Assemble the Wrap: I layer a handful of the seasoned spinach in the center, then evenly distribute the carrot, cucumber, bell pepper, avocado, and tomatoes. I like to spread everything out for balanced bites.
Roll It Up: I fold in the sides of the tortilla and roll it tightly from one end to the other. A little hummus at the edge helps seal the wrap. I slice it diagonally for that classic deli look.

Servings and timing

Yield: 2 wraps
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serving Size: 1 wrap
Calories per Serving: 320

Variations

I often switch things up based on what I have in the fridge. For added protein, I toss in chickpeas or some baked tofu. When I want a spicy edge, I drizzle in some sriracha or sprinkle chili flakes. I sometimes swap hummus for tahini or vegan cream cheese for a different flavor profile. If I’m in the mood for something smoky, grilled zucchini or eggplant makes a great addition.

Storage/Reheating

I store any leftover wraps tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 2 days. I don’t recommend freezing them—the fresh veggies and avocado don’t hold up well when thawed. If I’ve toasted the tortillas beforehand, I reheat them very briefly to warm them without wilting the vegetables.

FAQs

How do I keep the wrap from falling apart?

I make sure to not overfill the tortilla and roll it tightly. A spread like hummus helps hold everything in place, and sealing the edge with a bit of extra hummus works wonders.

Can I make these wraps ahead of time?

Yes, I sometimes make them in the morning for lunch. I wrap them tightly in plastic and keep them chilled until I’m ready to eat.

What can I use instead of hummus?

I like using tahini, vegan cream cheese, or even mashed avocado as an alternative spread when I want a different flavor or texture.

Are these wraps gluten-free?

They can be. I use gluten-free tortillas or large lettuce leaves as a wrap alternative when I need to avoid gluten.

What protein can I add to make it more filling?

I like adding chickpeas, black beans, or slices of baked tofu. These plant-based proteins boost the nutrition and make the wrap more satisfying.

Conclusion

These Vegan Veggie Wraps are one of my favorite go-to meals when I need something fast, healthy, and versatile. Whether I’m craving something fresh and crunchy, or need a portable lunch, this recipe delivers every time. I love how customizable it is, and the fact that I can throw it together in under 10 minutes makes it a true staple in my kitchen.