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
