If you’re looking for a lunch that’s as delicious as it is dazzling, you need to try these Vegan Veggie Rainbow Wraps. Packed with an explosion of fresh colors, crunchy veggies, and silky herb cream cheese, these wraps are as fun to make as they are to eat. They’re my go-to when I want something vibrant, healthy, and downright beautiful on the plate.
Why You’ll Love This Recipe
- Stunning Presentation: Each bite is as gorgeous as a fresh bouquet — expect oohs and aahs when you bring Vegan Veggie Rainbow Wraps to the table.
- Fresh, Crisp Flavor: Loaded with vibrant veggies and aromatic herbs for flavor in every crunchy, creamy bite.
- Totally Customizable: You can easily swap veggies and herbs to fit what’s in the fridge or your favorite tastes — endless possibilities!
- Perfect for Meal Prep: These wraps hold up beautifully, making them ideal for packed lunches, picnics, or a make-ahead party platter.
Ingredients You’ll Need
The secret to these Vegan Veggie Rainbow Wraps is simple: use the freshest, most colorful veggies you can find, and let them shine. Each ingredient was picked to bring a different crunch, hue, and burst of flavor, stacked up to create ultimate veggie magic!
- Spinach tortillas (6): Their pretty green color brings a pop even before you start stacking the veggies — and they’re soft yet sturdy for easy rolling.
- Vegan cream cheese (8 ounces): This is your dreamy, tangy “glue” for holding everything together — plus, it makes the wraps taste extra luscious.
- Carrots (3): Sweet, vibrant, and crispy; carrots add that signature orange hue and plenty of crunch.
- Celery stalks (3): Super refreshing and snappy, celery brightens every bite.
- Red bell pepper (1 whole): For a hit of sweetness and a bold pop of red.
- Yellow bell pepper (1 whole): These add mellow, sunny color and a crisp, juicy texture.
- Red cabbage (½ head): Vivacious purple slices make these wraps look extra fancy and deliver serious crunch.
- Cucumber (1 whole): Clean, cool, and hydrating, cucumber pairs beautifully with the cream cheese.
- Fresh herbs (1 bunch – chives, dill, basil, rosemary): Sprinkle in your favorites for flavor that’s bright and fresh — it’s totally up to you.
- Sea salt (¼ teaspoon): Gives the vegan cream cheese a flavor boost and ties all those layers together.
Variations
Don’t be afraid to make Vegan Veggie Rainbow Wraps your own! The best part? You can easily swap in whatever veggies or herbs you’re obsessed with (or need to use up), and adjust the flavors to fit every mood or occasion.
- Swap the Tortilla: Try beet, tomato, or whole wheat wraps for a totally different look and taste.
- Go Spicy: Add sliced jalapeños or a dash of cayenne to the vegan cream cheese for a kick.
- Protein Power: Toss in some baked tofu strips or chickpeas for a heartier, protein-rich wrap.
- Sauce It Up: Drizzle a little vegan pesto, spicy hummus, or tahini dressing inside before rolling up for an extra flavor boost.
How to Make Vegan Veggie Rainbow Wraps
Step 1: Prep and Slice the Veggies
Give all your veggies a good wash and dry — a clean towel works perfectly. Peel where needed (think carrots or cucumbers) and remove any seeds. Carefully slice each veggie lengthwise into thin, even strips. The thinner and more uniform, the easier your wraps will be to roll and eat, plus they’ll look extra inviting when sliced!
Step 2: Mix Up the Herby Cream Cheese
Mince your favorite fresh herbs, then stir them into the vegan cream cheese along with the sea salt. A fork or small spatula makes quick work of this, and you’ll love how the fragrant herbs infuse the cream cheese with fresh, savory goodness.
Step 3: Fill and Roll Your Wraps
Lay a spinach tortilla flat on your cutting board. Spread a thin, even layer of herby vegan cream cheese over the tortilla, leaving about an inch all the way around uncovered — this helps keep things neat when rolling. Arrange an assortment of veggie strips across the tortilla, letting the colors peek out side by side. Be generous, but keep it to a single layer for best rolling.
Step 4: Roll Tight and Slice
Roll up your tortilla snugly (but not so tight you squash the veggies) and use a little extra cream cheese to “glue” the edge in place. Slice the rolled wrap into 3-inch pieces, trimming off the ends if needed for a clean look. Repeat with your remaining tortillas and ingredients — you’ll have a rainbow-platter in no time!
Step 5: Arrange and Serve
Place the pieces cut side up on a pretty platter or serving board so all those vibrant colors are on full display. Vegan Veggie Rainbow Wraps are guaranteed to disappear fast, so snap a photo before they’re gone!
Pro Tips for Making Vegan Veggie Rainbow Wraps
- Veggie Uniformity: Slicing vegetables into even, thin strips ensures easier rolling and an impressive rainbow appearance in every cross-section.
- Softened Cream Cheese: Let the vegan cream cheese come to room temperature before spreading so you won’t tear the tortilla.
- Wrap Snugly, Not Tightly: Roll the wraps just snug enough to hold the filling, but don’t compress so hard that the veggies burst out the ends.
- Mix Up the Herbs: Use a variety of fresh herbs for deeper flavor complexity — basil adds sweetness, dill is bright and tangy, and chives lend a subtle onion kick.
How to Serve Vegan Veggie Rainbow Wraps
Garnishes
Add some extra pizzazz by scattering fresh herb leaves (think basil or dill) over the top or tucking microgreens around your Vegan Veggie Rainbow Wraps. A sprinkle of sesame seeds or an extra dusting of sea salt can make them look (and taste!) straight out of a chef’s kitchen.
Side Dishes
Pair your wraps with a bright side salad (I love arugula with lemon vinaigrette), a small bowl of creamy vegan dip, or classic kettle chips for crunch. Fresh fruit helps keep things feeling sunny and light — grapes or pineapple work especially well!
Creative Ways to Present
Get playful! Stack your wraps like sushi rolls on a bamboo board, arrange them in a spiral rainbow on a big platter, or skewer them for colorful party “wrap kebabs.” For bento boxes or lunches, tuck each wrap piece vertically for a whimsical, flower-like arrangement.
Make Ahead and Storage
Storing Leftovers
If you have extra Vegan Veggie Rainbow Wraps (lucky you!), layer them in a container with a damp paper towel between layers to keep them crisp. Seal tightly, and they’ll stay fresh in the fridge for up to two days — perfect for tomorrow’s lunch.
Freezing
These wraps are best enjoyed fresh, but if needed, you can freeze uncut, wrapped tortillas. Wrap them tightly in plastic and pop them in a freezer-safe bag. Thaw in the fridge before slicing, though keep in mind the texture of some veggies (like cucumber) may become softer.
Reheating
No need to reheat — Vegan Veggie Rainbow Wraps are best served chilled, room-temp, or straight from the fridge! If you prefer them slightly less cold, let sit out for 10 minutes before eating.
FAQs
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Can I prepare Vegan Veggie Rainbow Wraps ahead of time?
Absolutely! Prepare and slice the veggies and herb cream cheese the night before, then assemble the wraps in the morning for maximum freshness. They hold up beautifully for packed lunches or picnics when stored in an airtight container.
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What’s the best way to keep the wraps from getting soggy?
Pat your veggies completely dry before assembling and avoid overfilling with juicy veggies like cucumber. A light layer of cream cheese acts as a barrier to help everything stay crisp.
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Can I use a different spread instead of vegan cream cheese?
Definitely! Try hummus, vegan pesto, or even mashed avocado for a different flavor profile — just make sure it’s thick enough to hold the veggies in place when rolling.
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How do you make these wraps sushi-style?
For sushi-inspired Vegan Veggie Rainbow Wraps, slice both the veggies and tortillas into thinner strips. Spread cream cheese down one edge, arrange veggies, roll tightly, and secure with parchment and string. Slice cleanly for a fun sushi look — great for parties and dipping!
Final Thoughts
Give these Vegan Veggie Rainbow Wraps a whirl and let a little color into your day! Whether you’re packing lunch, hosting friends, or just craving crunch, these vibrant wraps promise a burst of flavor and feel-good nourishment. Can’t wait for you to try them — and share the rainbow love at your next meal!
Print
Vegan Veggie Rainbow Wraps Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer/Snack
- Method: Rolling, Assembling
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Veggie Rainbow Wraps are a colorful and flavorful way to enjoy a healthy meal. Packed with fresh veggies and herbed cream cheese, these wraps are perfect for a light lunch or snack.
Ingredients
Spinach Tortillas:
6
Vegan Cream Cheese:
8 ounces
Carrots:
3
Celery Stalks:
3
Red Bell Pepper:
1
Yellow Bell Pepper:
1
Red Cabbage (half a head):
1
Cucumber:
1
Fresh Herbs (chives, dill, basil, rosemary):
1 bunch
Sea Salt:
1/4 teaspoon
Instructions
- Wash and towel dry veggies. Peel and remove seeds (as needed)
- Slice veggies lengthwise into thin strips
- Mince fresh herbs and mix into cream cheese
- Add salt to cream cheese
- Place a tortilla on a dry cutting board. Spread a thin layer of cream cheese on tortilla, leaving about 1″ exposed around edge
- Arrange veggie strips on tortilla
- Roll up snugly, seal edge with cream cheese.
- Cut rolled wrap into 3″ pieces. Trim off ends if needed.
- Repeat process with remaining tortillas
- Arrange on a platter or cutting board
Notes
- 🥕How to make a Sushi-style Veggie Rainbow Wrap
- I love the look of this sushi-style wrap. Simply pre-cut your veggies into 5-6″ inch strips, the tortillas into 3-4″ strips and parchment paper in 2″ strips. Add a small amount of cream cheese to one side of the tortilla strip. Arrange the veggies, one strip at a time across the tortilla. Roll up tightly. Wrap with parchment and tie to secure with a piece of jute or hemp string. Use a sharp knife to trim the veggies even. I paired these wraps with my creamy delish Vegan Avocado Basil Dressing, using a cabbage leaf as a bowl. Oh that color!
Nutrition
- Serving Size: 1 wrap
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 372mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
