Veggie Wraps are the perfect light lunch! Packed with fresh ingredients and full of flavor, these wraps are super versatile and loaded with nutrients. This is the best recipe for cleaning out your produce drawer!
Veggie Wraps
You know I love a quick and easy lunch option that doesn’t feel heavy. Especially when life gets busy or it’s so hot out you can’t even imagine turning on your stove or oven! Thankfully, these veggie wraps are the perfect solution to all of your midday woes. Filled with fresh veggies, a touch of seasoning, salty feta cheese, and marinated tomatoes all wrapped up in a warm tortilla, this is the perfect lunch option. These wraps are filling enough to keep you going until dinner while still feeling like a healthy choice. Plus, they couldn’t be any easier to toss together!
If you’re looking for more summer lunch ideas try a classic Egg Salad or these Asian Lettuce Wraps next time you’re packing a lunch!
Can I change out the veggies in these wraps?
Of course! You can take anything you don’t like out. If you’re looking to pack more in your wraps try adding some bell peppers (green, red, orange, yellow), mushrooms, kale, banana peppers, etc. You can also make these non-vegetarian friendly by adding in some grilled chicken or slices of turkey or salmon. If you want more flavor, you can drizzle on some balsamic, honey mustard, or go classic with ranch. I love how versatile and customizable these sandwiches are!
How To Make Veggie Wraps
- Marinate the tomatoes. In a medium sized bowl, add the sliced roma tomatoes, lemon juice, olive oil, minced garlic, salt, and pepper. Stir to combine and coat. Set this aside and allow the tomatoes to marinate for about 10 minutes.
- Prep the tortillas. Spread about 2-3 tbsp (or more if you like a lot) of humus in the center of each tortilla.
- Add the veggies. In a line, add the julienned carrots, then the cucumber slices, the spinach, sliced onion, marinated tomatoes, avocado, feta, and olives. Sprinkle with a dash of salt and pepper. Roll up your wrap and repeat the process with the remaining tortillas and veggies.
Storing Veggie Wraps
Veggie wraps can be stored in the fridge for 2 days. With that in mind, they are best when they’re still fresh. You can always prep the veggies themselves in advance but save the avocado until just before eating so it stays good and doesn’t oxidize. We all know how tricky avocados can be!
Ingredients Notes for Veggie Wraps
- Tomatoes – Roma tomatoes are my favorite to use for these easy veggie wraps! With that being said, you can really use any tomatoes you want (or already have on hand).
- Oil – Olive oil is my go-to, but avocado oil is also great.
- Lemon Juice – Freshly squeezed is always best!
- Garlic – Fresh and finely minced is the way to go for the best flavor. Pre-minced garlic (or as TikTok calls it, jarlic) is also fine in a pinch.
- Salt and Pepper – Just a dash to taste. Feel free to add extra seasonings for more flavor!
- Tortillas – You’ll want large ones to be able to pack all the veggies in! Heat them in the microwave for 30 seconds to warm them up before assembling so they’re pliable. Or go the extra mile and sear them in a pan with a touch of oil after wrapping to get a little crunch.
- Hummus – Any kind will do! Just use your favorite. I love regular hummus as well as roasted red pepper, garlic and lemon, and especially olive hummus!
- Carrots – Thinly julienned. You could also buy matchstick carrots to save time.
- Cucumbers – I like to use English cucumbers because they’re crisp, have minimal seeds and the skin isn’t too thick.
- Spinach – You can always swap this with kale or arugula.
- Onion – Red onions are the best for this recipe in my opinion I love the flavor of a red onion in a sandwich or wrap! If you want a more mild onion taste, use sliced green onions instead.
Veggie Wraps
Ingredients
- 2 Roma Tomatoes sliced
- 1/4 Cup Olive Oil
- 1 Tablespoon Lemon Juice
- 1 Large Clove Garlic finely minced
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 6 Large Flour Tortillas heated for 30 seconds
- 1/2 Cup Homemade Hummus
- 1 Large Carrot julienned
- 1 English Cucumber deseeded and thinly sliced into long thin pieces
- 1 Cup Packed Spinach
- 1 Small Red Onion sliced in half and thinly sliced
- 1 Small Avocado sliced
- 4 Ounces Block Feta Cheese sliced
- 1 Cup Kalamata Olives each sliced in half lengthwise
Instructions
- Stir the tomatoes, olive oil, lemon juice, garlic, salt, and pepper in a medium bowl.
- Set aside and marinate for 10 minutes.
- In the meantime, spread 2-3 tablespoons of hummus in the middle of the tortilla.
- Add some carrots in a line, followed by the cucumber slices, spinach, onion, avocado, cheese, and olives then sprinkle with some salt and pepper.
- Roll it up and repeat the process with the remaining ingredients.
- Slice and serve with freshly minced parsley for garnish if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
