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This vegan wrap recipe is perfect for light lunches or a meal on the go. Tortillas are filled with hummus and fresh veggies for a light and fresh bite.
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When it comes to quick lunches, I often opt for salads. But they aren’t always convenient if I’m on the go, and that’s where wraps come in!
This vegan wrap is filled with hummus and veggies and rolled into a handheld and portable meal. Simple but super delicious!
Be sure to check out my Low Carb Turkey Club Wrap and BLT Sandwich too!
Why you will love this recipe!
- Easy to make: There’s nothing complicated about this recipe, you just need a few basic ingredients and you are good to go.
- Quick: It takes no more than 10 minutes to make four of these vegan wraps, so it’s a great option when you are short on time.
- Portable: These veggie hummus wraps are great grab and go lunch if you are on the mood. They are also perfect to take on picnics or for packed lunches.
Ingredients for vegan wrap
- Hummus: You can make your own hummus, or use your favorite brand. The hummus adds great flavor to the wrap.
- Tortillas: I like to use flour tortillas for these vegan tortilla wraps as corn aren’t as pliable. You can use wholegrain if you prefer.
- Vegetables: Lettuce, red bell pepper, cucumber and avocado.
How to make vegan wraps
- Spread hummus over tortillas.
- Add ¼ of the chopped lettuce over each tortilla, top with cucumber spear, sliced bell pepper and avocado. Season lightly with salt on top.
- Fold the sides of the tortilla and then roll it in a wrap. Cut the veggie wrap in half and serve with your favorite side or salad, or eat on the go.
Can you make these veggie wraps ahead of time?
Yes! These vegetarian wraps are great for make-ahead lunches. Once you make them, wrap them in foil or plastic wrap and keep them refrigerated. Because of the avocado in them, it’s best to enjoy the vegan lettuce wraps within 24 hours so that it doesn’t brown. They are a great option to add to lunchboxes or take on picnics.
What else can you add to them?
You can easily add other salad ingredients to these vegan wraps, red cabbage or cherry tomatoes work great. If not vegan, then you can add in some cooked bacon or shredded chicken if you like.
What do you serve them with?
These hummus veggie wraps can easily be served by themselves for a light lunch, or with a salad, soup, or other favorite sides. Try them with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Don’t fill the veggie wraps too much or they could break when rolled.
- Try swapping the hummus for guacamole or another favorite spread.
- You can use baby spinach, kale or any other greens you have on hand.
- Tuck and roll these wraps as tightly as you can but be careful not to tear the tortillas.
- These vegetarian lettuce wraps are best enjoyed within 24 hours so that the avocado doesn’t brown.
More Vegan Recipes
If you liked this vegan wrap recipe, I am sure you will also love these other vegan recipes:
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Vegan Wrap
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Ingredients
- ⅓ cup hummus
- 4 tortillas
- 1 cup lettuce leaves, green leaf or Romaine, chopped
- ½ of red bell pepper, sliced in sticks
- ½ of English cucumber, quartered in 4 spears
- 6 avocado slices
- Salt
Instructions
- Spread hummus over tortillas.
- Add ¼ of the chopped lettuce over each tortilla, top with cucumber spear, sliced bell pepper and avocado. Season lightly with salt on top.
- Fold the sides of the tortilla and then roll it in a wrap. Cut wrap in half and serve with your favorite side or salad, or eat on the go.
Notes
- Don’t fill the veggie wraps too much or they could break when rolled.
- Try swapping the hummus for guacamole or another favorite spread.
- You can use baby spinach, kale or any other greens you have on hand.
- Tuck and roll these wraps as tightly as you can but be careful not to tear the tortillas.
- These vegetarian lettuce wraps are best enjoyed within 24 hours so that the avocado doesn’t brown.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
I haven’t tried these yet. I would like to know how well they last made ahead of time. Would they be ok make the day before without going soggy?