This vegan wrap recipe is one of a kind as it combines wholemeal tortillas, ripe avocado, beetroot, bell peppers, mushrooms, onions, spinach, carrots, and a dollop of mayonnaise to create an easy raw wrap that you will love!
The best part is that it is ready in under 20 minutes.
Vegan Wrap Recipe
In our house when it comes to lunch time we are all about easy! That is why I am loving these new raw wraps that I just started making. They are loaded with fresh raw vegetables that are wrapped in a wholemeal tortilla that are light, filling, and super refreshing.
I love that they can be made early in the day so I can pack them up to take with me to work or eat on the go as a busy parent. Once you try these low-carb wraps you will be hooked especially because of how easy they are to make!
If you love this Vegan tortilla wrap you are sure to love this Vegan Stuffed Portobello mushroom as well!
What is in a Vegan Wrap?
Typically in a vegan wrap, you will find things like mayonnaise, hummus, or another vegan-friendly spread along with raw or roasted vegetables. For added protein, you will find beans or tofu.
Ingredients you’ll need for a vegan wrap
- 4 large wholemeal tortillas
- 1 small ripe avocado
- 1 small uncooked beetroot
- ½ red bell pepper
- 4 white bottom mushrooms
- ½ red onion
- ½ cup mayonnaise
- 1 cup fresh spinach
- 2 small grated carrots (about ¾ cup)
How to Make Vegan Wraps
- Grate carrots and beetroot. Set aside.
- Chop red bell pepper, mushrooms, avocado, and onion in thin slices. Set aside.
- Warm your tortilla in a dry skillet or in the microwave to soften it.
- To make the wrap, place the tortilla on a flat surface and spread two tablespoons of mayonnaise over it.
- Add a bit of every ingredient in a line, leaving some space in the bottom and sides.
- Then, fold in the sides, leaving one inch in between. While pressing with your fingers the sides of the wrap, bring up the bottom using your thumbs.
- Continue rolling the tortilla until all the filling is on the inside. Your wrap is ready!
Homemade tortilla tips
- Eating raw veggies is excellent for our health. Make the most out of their benefits while being creative with the ingredients.
- Get creative with your vegetable choices. Try other great options like tomatoes, arugula, and red cabbage.
- If you are not a fan of mayonnaise you can easily swap it out for hummus.
- This recipe can easily be doubled or halved depending on the number of people you are serving.
Storage
To store your leftover healthy tortilla wrap you will want to wrap in plastic wrap or store in an airtight container and place in the fridge. It will store for up to 2 days. Over time, the wrap will become soggy from the raw vegetables.
FAQ
Can you make these raw wraps ahead of time?
I recommend enjoying your raw wrap the day they are made. Making them ahead of time will make them soggy. If you want to prepare meals ahead of time, I recommend cutting all your vegetables and placing them in airtight containers and storing them in the fridge.
Then when you are ready to enjoy your wrap, quickly pull them out your ingredients and assemble your wrap in about half the time.
How to Wrap a Tortilla?
When you are wrapping a tortilla wrap you want to make sure that you do it properly to prevent it from unrolling.
First, you will want to fold in the sides leaving one inch in between the sides. Then bring up the bottom and then roll it as tightly as you can until all the filling is all on the inside.
Once wrapped lay it seam side down on a cutting board and give it a squeeze. Cut it with a sharp knife in half and then you have your vegan wrap ready to enjoy!
The Best Vegan Wrap Made with Raw Vegetables
This vegan wrap recipe is one of a kind as it combines wholemeal tortillas, ripe avocado, beetroot, bell peppers, mushrooms, onions, spinach, carrots, and a dollop of mayonnaise to create an easy raw wrap that you will love! The best part is that it is ready in under 20 minutes.
Ingredients
- 4 large wholemeal tortillas
- 1 small ripe avocado
- 1 small uncooked beetroot
- ½ red bell pepper
- 4 white bottom mushrooms
- ½ red onion
- ½ cup mayonnaise
- 1 cup fresh spinach
- 2 small grated carrots (about ¾ cup)
Instructions
1. Grate carrots and beetroot. Set aside.
2. Chop red bell pepper, mushrooms, avocado, and onion in thin slices. Set aside.
3. Warm your tortilla in a dry skillet or in the microwave to soften it.
4. To make the wrap, place the tortilla on a flat surface and spread two tablespoons of mayonnaise over it.
5. Add a bit of every ingredient in a line, leaving some space in the bottom and sides.
6. Then, fold in the sides, leaving one inch in between. While pressing with your fingers the sides of the wrap, bring up the bottom using your thumbs.
7. Continue rolling the tortilla until all the filling is on the inside. Your wrap is ready!
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