If you’re hunting for a colorful, nourishing lunch that practically makes itself, look no further than these Veggie Wraps. Packed with fresh vegetables, creamy hummus, and the perfect hit of tangy feta, this wrap is a bright celebration of flavors and textures all bundled up in a soft, wholesome tortilla. It’s the kind of recipe that looks impressive, tastes incredible, and yet comes together in a flash — a true go-to for busy weekdays, summer picnics, or anytime you want a healthy pick-me-up. Whether you’re vegetarian, vegan (just skip the feta), or a lunch-box enthusiast, Veggie Wraps are sure to become your new favorite meal prep hero.

Ingredients You’ll Need

What makes these Veggie Wraps such a delight is how simple the ingredients are, while each one brings something distinctive to the table. From the hearty base of whole wheat tortillas to the fresh crunch of veggies and savory hummus, every ingredient matters in building bold flavor and irresistible texture.

Whole wheat tortillas: A wholesome, sturdy wrap that adds fiber and holds all your delicious fillings together without falling apart.
Hummus: Creamy, rich, and flavorful; it’s the glue that helps everything stick and adds a seriously tasty Mediterranean flair.
Baby spinach: Tender leaves that add freshness and a gentle bite, while bumping up the nutrition.
Shredded carrots: A pop of color, crunch, and natural sweetness that perks up every bite.
Cucumber, thinly sliced: Juicy and crisp, cucumbers bring cooling contrast to the creamy and savory elements.
Red bell pepper, thinly sliced: Sweet, colorful, and high in vitamin C, these strips liven up both taste and presentation.
Avocado slices: Buttery and satisfying, avocado lends luscious texture and heart-healthy fats.
Red onion, thinly sliced: Delicate slices add a mild tang and beautiful color; soak in water first if you prefer a milder flavor.
Crumbled feta cheese (optional): Salty, creamy, and utterly crave-worthy; a finishing touch for anyone who loves a bit of cheese.

How to Make Veggie Wraps

Step 1: Prepare Your Workspace

Start by setting out all your ingredients and laying the tortillas flat on a clean, dry surface. Having everything ready not only streamlines assembly but lets you build each Veggie Wrap assembly-line style, which is perfect for making several at once.

Step 2: Spread the Hummus

Using a butter knife or the back of a spoon, evenly spread about 2 tablespoons of hummus onto each tortilla. Aim for an even layer from edge to edge, which will help the fillings stick and keep the wrap nicely sealed.

Step 3: Layer the Fresh Veggies

Begin layering your baby spinach down the center of each tortilla, followed by shredded carrots, sliced cucumber, thin strips of red bell pepper, and creamy avocado slices. Try to distribute everything evenly so each bite is packed with color and crunch.

Step 4: Add Red Onion and Feta

Scatter a small handful of red onion slices over the veggies and, if you’re a cheese fan, sprinkle a generous amount of crumbled feta cheese over the top. This adds a welcome tang and richness to the finished Veggie Wraps.

Step 5: Roll and Slice

Gently fold the sides of each tortilla inward to partially enclose the filling, then roll the wraps up tightly from the bottom, just like a burrito. Give them a quick, firm press to ensure they stay together. Slice each wrap in half with a sharp knife and get ready to dig in, or wrap them snugly in foil or parchment if you’re packing them up for later.

How to Serve Veggie Wraps

Garnishes

For an extra pop, you can garnish your Veggie Wraps with a sprinkle of sesame seeds, a drizzle of sriracha for heat, or a few fresh herb leaves like basil or cilantro. These simple touches add tons of personality (and a little wow factor) to each wrap.

Side Dishes

Pair your wraps with something crunchy like baked pita chips, a scoop of tzatziki or yogurt dip, or a cup of homemade soup. A fruit salad or a handful of olives on the side also balances the freshness and gives your meal a complete, picnic-ready vibe.

Creative Ways to Present

Cut wraps into sushi-style pinwheels for a fun appetizer platter, or serve them halved and secured with toothpicks for easy lunchbox stacking. For a vibrant spread, arrange Veggie Wraps on a tray with bowls of pickles, extra dip, and colorful fresh veggies for party-ready self-serve stations.

Make Ahead and Storage

Storing Leftovers

If you have leftover Veggie Wraps, wrap them tightly in foil or parchment paper and tuck them into an airtight container. Keep them in the refrigerator for up to 24 hours; after that, the veggies are likely to start softening and the wraps can get soggy.

Freezing

Freezing is not ideal for these wraps due to the fresh veggies, which can lose their texture and become watery after thawing. If you must freeze, consider leaving out ingredients like cucumber, tomato, and avocado, then adding them fresh when you’re ready to eat.

Reheating

Veggie Wraps are best enjoyed cold or at room temperature. If you want a slightly warm wrap, toss it on a panini press or in a dry skillet for a minute or two, just until the outside is toasty (but be gentle so the veggies inside don’t wilt).

FAQs

Can I use different vegetables in these Veggie Wraps?

Absolutely! The beauty of Veggie Wraps is their versatility. Swap in whatever you have on hand — roasted zucchini, shredded lettuce, or sliced tomatoes work beautifully. Just keep balance in mind: aim for a mix of crunch, creaminess, and color.

What’s the best way to keep wraps from getting soggy?

The trick is to use a barrier like hummus and to avoid overstuffing with ingredients that release lots of moisture. If you’re making them ahead, place juicy veggies (like tomatoes or cucumbers) in the center and wrap tightly in foil or parchment paper.

How do I make these wraps vegan?

It’s easy! Simply leave out the feta cheese or swap it for a dairy-free alternative. Every other ingredient in Veggie Wraps is plant-based, so you can make them 100 percent vegan in a snap.

Can I use other spreads instead of hummus?

Definitely. Cream cheese, flavored nut spreads, tzatziki, guacamole, or even pesto make excellent substitutes. Each brings its own flavor personality, so have fun experimenting with your favorite combos!

Are Veggie Wraps good for meal prep?

Yes, they’re fantastic for prepping ahead — just keep in mind they’re best within a day since the veggies can release moisture. Wrap them tightly and store in the fridge for grab-and-go lunches or snacks all week long.

Final Thoughts

If you’re craving a lunch that’s as simple as it is satisfying, give these Veggie Wraps a whirl. You’ll love how easy they are to assemble, and their bright flavors and colors are sure to put a smile on your face. Don’t be surprised if you find yourself making them again and again — enjoy!

Veggie Wraps Recipe

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4.9 from 10 reviews

Author: Emma
Total Time: 15 minutes
Yield: 4 wraps 1x
Diet: Vegetarian

Print Recipe

Description

These Veggie Wraps are a delicious and healthy lunch option filled with colorful vegetables and creamy hummus, wrapped in whole wheat tortillas. They are easy to make, perfect for on-the-go meals, and customizable to suit your preferences.

Ingredients

Scale

Tortillas:

4 large whole wheat tortillas

Fillings:

1/2 cup hummus
1 cup baby spinach
1/2 cup shredded carrots
1/2 cup cucumber, thinly sliced
1/2 cup red bell pepper, thinly sliced
1/2 cup avocado slices
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese (optional)

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Instructions

Lay Out Tortillas: Lay the tortillas flat on a clean surface.
Spread Hummus: Spread about 2 tablespoons of hummus evenly over each tortilla.
Add Fillings: Layer spinach, carrots, cucumber, bell pepper, avocado, and red onion down the center of each wrap.
Add Cheese: Sprinkle with feta cheese if using.
Wrap: Fold in the sides and roll the tortillas tightly into wraps.
Serve: Slice in half and serve immediately, or wrap tightly in foil or parchment paper for later.

Notes

You can use flavored tortillas such as spinach or sun-dried tomato for extra taste.
Swap hummus with cream cheese or guacamole if preferred.
These wraps can be made ahead and stored in the refrigerator for up to 1 day.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Main Course, Lunch
Method: No-Cook
Cuisine: Mediterranean-American