Eat the rainbow with these colorful and nutritious vegan sandwich wraps. They’re easy to pull together and are perfect for picnics, office lunches, or an easy weeknight dinner.
These vegan veggie wraps are loaded with all kinds of fresh and crunchy veggies, served with creamy mayonnaise and avocado on a fiber-rich tortilla wrap.
When it comes to a quick and extremely nutritious lunch or light dinner, these vegan sandwich wraps are first in mind for me. Serve them alongside a light and refreshing couscous salad, air fryer onion rings, or creamy vegan coleslaw!
What You’ll Need
To make these vegan mushroom wraps you’ll need the following ingredients. Feel free to add/substitute the vegetables for what you have on hand/or simply prefer. There are no rules!
- Wholemeal tortillas
- Ripe avocado
- Raw beetroot
- Rd bell pepper
- White bottom mushrooms
- Red onion
- Vegan mayonnaise
- Fresh spinach
How to Make Raw Veggie Wraps
Prepare all your vegetables – grate carrots & beetroot, chop the bell pepper and mushrooms, and slice your onion and avocado.
Warm your tortilla in a dry skillet, or in the microwave (be aware that sometimes the microwave can make them soggy).
To assemble the wraps, place the tortilla on a flat surface and spread 2 tbsp of mayo over it.
Layer your vegetables on one side of the wrap, leaving space at the ends and sides.
Fold in the sides, and the ends, then roll to make sure everything is secure.
Can you Make Vegan Lunch Wraps Ahead of Time?
Since I use mayonnaise in these wraps, I don’t recommend assembling the wraps too far in advance as the mayo could make them soggy. They can be made in the morning, ready for lunchtime indulgence, but I wouldn’t try to make them the night before.
If you really want to make your raw veggie wraps the night before, I suggest using a non-liquidy vegan cream cheese in place of the mayonnaise. Then you can assemble the wrap the night before, wrap it tightly in plastic wrap and store it in the refrigerator to be packed for lunch the following morning.
Another possible way to make these vegan tortilla wraps in advance is to prepare the veggies by washing, peeling, and chopping them to be stored in separate containers in the refrigerator overnight. The next day, all you need to do is assemble the wrap – easy peasy!
Are These Healthy Vegan Wraps Gluten-Free?
No, they aren’t as they use wholemeal tortilla wraps which offer loads of good fiber for your diet. That said, if you need gluten-free wraps, use something like these spinach tortilla wraps or these plain gluten-free wraps which can be ordered online and delivered to your doorstep.
Otherwise, you can normally find something suitable at your local farmer’s market or health food store.
Variations on these Veggie Wraps with Avocado
- Use different types of wraps such as a brown rice tortilla wraps or a spinach or beetroot wrap.
- Use different vegetables in your wrap from what I’ve listed. The options are endless and it really comes down to personal preference.
- Instead of mayonnaise, use a vegan cream cheese spread on your wraps or even this Roasted Pumpkin Hummus! You could also choose a sauce like tahini sauce to drizzle over the wrap fillings before rolling them up.
- Consider adding some freshly chopped herbs to the mix such as parsley or cilantro.
- Bulk up your raw veggie wraps by adding some chickpea falafels to them. Check out how to make scrumptious vegan falafels in my Easy Vegan Falafel Bowl recipe.
- Try adding some vegan pepperoni slices for a hit of spice and added protein!
What to Serve with Vegan Avocado Wraps
There are quite a few things that you could serve with these healthy vegan tortillas wraps as delicious side dishes. Some that come to mind include:
- Vegan Couscous Salad;
- Vegan Air Fryer Onion Rings;
- Smashed Potatoes;
- Easy Vegan Coleslaw; or
- Air Fryer Carrot Fries.
TIPS FOR MAKING HEALTHY RAW VEGGIE WRAPS
- These healthy raw veggie wraps are an excellent way of getting the right daily amount of veggies into your diet. Get creative with the choice of veggies used to keep things interesting, especially when you are serving these to kids!
- If you find that your tortilla wrap is breaking when rolling, it may be because it isn’t warmed up sufficiently by the time you assemble your wrap. It’s best to get all the veggies prepared first and then warm the tortilla wrap. Alternatively use some toothpicks to keep the wrap closed, being mindful of these when eating.
- 4 large wholemeal tortillas
- 1 ripe avocado
- 1 small raw beetroot
- 1/2 red bell pepper
- 4 white button mushrooms
- 1/2 red onion
- 1/2 cup vegan mayonnaise
- 1 cup fresh baby spinach
- 2 small carrots, grated (about 3/4 cup)
- Prepare all your vegetables - grate carrots & beetroot, chop the bell pepper and mushrooms, and slice your onion and avocado.
- Warm your tortilla in a dry skillet, or in the microwave (be aware that sometimes the microwave can make them soggy).
- To assemble the wraps, place the tortilla on a flat surface and spread 2 tbsp of mayo over it.
- Layer your vegetables on one side of the wrap, leaving space at the ends and sides.
- Fold in the sides, and the ends, then roll to make sure everything is secure.
Feel free to mix up the vegetables to your liking. Tomatoes, rocket/arugula, or red cabbage could make excellent additions also!
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