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Vegan Wraps with Hummus

Make this delicious vegan wrap recipe and eat the rainbow! This effortless hummus veggie wrap takes just minutes to make, is bright, fresh, and tasty, and packed with fiber, plant protein, and other essential nutrients.

Veggie wraps on a plate.

Veggie wraps are a delicious, easy meal option that’ll only take you a few minutes to make. This vegan take on a vegan hummus wrap is full of flavor and nutrition, making it a great portable lunch or snack.

Filled with rainbow veggies and creamy hummus, this recipe is sure to be a hit!

Veggie wraps with a dip.

Why This Hummus Veggie Wrap Recipe Works

This veggie wrap is a great option for a quick lunch. It’s a complete package. A healthy lunch that’s bursting with interesting flavors, has a mix of pleasing textures, and that offers a substantial serving of key nutrients.

The combination of purple cabbage, carrots, red and yellow bell peppers provides an array of vitamins and minerals, including plenty of all-important anti-oxidants and other phytonutrients.

The avocado and hummus gives you plenty of plant-based protein, fiber, and healthy fat, as well as vitamins and minerals.

Whole grain wraps provide additional fiber while the tahini dressing ties everything together with a zesty flavor.

And, of course, it’s super-versatile, so you can switch up the veggies you use or add different hummus, like this beautiful beetroot hummus, or change the dressing for a different flavor profile.

Vegan wraps with hummus.

Ingredients

  • Purple cabbage
  • Carrots
  • Red and yellow bell peppers
  • Avocado
  • Whole grain wraps
  • Hummus
  • Tahini dressing

Ingredients for vegan wraps.

How to Make Vegan Wraps

As easy lunches go, this veggie wrap recipe is among the simplest, quickest, and tastiest. You can go through quick process shots in this vegan wrap web story.

Start by mixing together your favorite hummus recipe – or for an even faster lunch, use store-bought hummus. If you want a smoother option, pulse the hummus in your food processor until it reaches the right consistency.

I personally love the slight graininess of a good hummus and I adore the beetroot hummus I linked above. It’s so easy to make and the color and flavor are better than anything you’ll get in the store. It goes great in a vegan wrap or as a dip for veggie sticks.

Prep the veggies

Prep and cut up your fresh veggies into thin strips.

Remember, unless your carrots are organic, you’ll need to peel them.

And don’t forget to deseed your peppers to avoid that bitter taste.

Again, you have options here. You can go for thin strips or, for more crunch, cut the veggies into thicker chunks. Or, for something finer, more along the lines of these vegan spring rolls with peanut sauce, cut them finer or even shred them.

Chopped veggies for veggie wraps.

Assemble the wraps

For hummus veggie wraps, you can use any vegan wrap – plain, wholegrain, beetroot, or sweet potato wraps.

I love making veggie wraps because they’re just so versatile. You could even make your own simple whole wheat tortilla wraps or go for gluten free tortillas if you prefer.

Spread your homemade hummus (or store-bought) onto the wrap. Put a generous layer over about half the wrap, leaving plenty of space to fold in the sides and roll it all up.

Next, layer up the veggies on top of the hummus. Don’t be afraid to pile them up so you’ve got a really good-size wrap. But try not to cram so many in that you can’t roll it up!

Now wrap! Watch the video for my effective but easy wrap technique, or keep reading for an overview.

Start by folding in the sides of your tortilla wrap, each about a third of the way across so they’re close but don’t touch. You should still see some of the fresh vegetables peeking out between the folded sides.

Next, keep the sides folded in with your fingers, and use your thumbs to lift and fold the bottom flap up and partially over the sides. Then continue to wrap tightly until the wrap is a neat, secure little bundle with no visible filling.

And lastly, slice it in half so you’ve got two beautiful vegan (and vegetarian) wraps ready to eat.

A staсk of vegan wraps.

 

Make the tahini dressing

Add tahini paste, maple syrup, lemon juice, sesame oil and salt in a cup of a food processor or blender and pulse until smooth. Gradually add water until it reaches the right consistency. Enjoy the wraps with the sauce!

Veggie wrap being dipped in tahini dip.

Serving Options

These vegan wraps go wonderfully well with my vegan Buddha bowl tahini dressing.

To be fair, this creamy, umami vegan dressing goes well with almost any savory recipe, including buddha bowls, zucchini fritters, falafel, salads, sandwiches, you name it. It’s worth to make a double batch of it.

You could also warm the wraps and/or the dressing, and even steam or sautée the vegetables with your choice of seasonings. Then, if you throw in a few sides, or serve alongside some tasty rice, and you’ve got a really hearty, satisfying meal.

And, as I mentioned, these hummus wraps are so versatile, your options for fillings and dressings are limitless.

Add leafy greens, salad onions, cucumbers, tomatoes, or bean sprouts. Skip the bell pepper and throw in some broccoli slaw.

Play around, experiment, and find your perfect healthy vegetarian lunchbox idea.

Rainbow wraps with hummus on a plate.

Cook’s Tips

  • This delicious vegan wrap takes minutes to make and is packed with fiber, plant-based protein, and other nutrients. It makes for a great take along lunch or snack to look forward to.
  • Use store-bought hummus for a faster option or homemade hummus if you are not short in time.
  • To prep the veggies, cut them into thin strips. You can also go for thin strips or thicker chunks for more crunch. Alternatively, you can shred them.
  • Peel the carrots, unless they are organic.
  • Deseed your peppers to avoid bitter taste.
  • Make a double batch of the tahini dressing, and serve it with buddha bowls, zucchini fritters, falafel, salads, sandwiches, or pretty much any savory recipe.
  • Check these posts for more vegan wraps ideas and vegan sandwiches collection.

Vegan hummus wraps on a plate.

Recipe Variations

  • Switch up the veggies you use: add leafy greens, salad onions, cucumbers, tomatoes, or bean sprouts. Skip the bell pepper and throw in some broccoli slaw.
  • Use a different hummus, like this beautiful beetroot hummus. It goes great in a vegan wrap or as a dip for veggie sticks.
  • Feel free to use any vegan wrapplain, wholegrain, beetroot, or sweet potato wraps. Another option would be to make your own simple whole wheat tortilla wraps or go for corn tortillas if you prefer a gluten-free option.
  • Change the dressing for a different flavor profile: use avocado dressing, roasted garlic dressing, baba ghanoush, mojo verde, mojo rojo or vegan mayo instead of the tahini dressing.
  • You could also warm the wraps and/or the dressing, and even steam or sautée the vegetables with seasonings of your choice. Then if you serve some boiled rice or other grains on the side, you’ve got a really hearty, satisfying meal.

Recipes similar to vegan wraps

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5 from 2 votes

Vegan Wraps with Hummus

Enjoy tasty, hearty rainbow vegan hummus wraps for a lunchtime treat. Make this versatile, fast, easy recipe for vegan wraps in minutes and enjoy with your favorite dressing.
Course lunch, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 318kcal
$5

Ingredients

For the wraps

  • 1/2 cup purple cabbage shredded
  • 2 carrots
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 avocado
  • 4 whole grain wraps
  • 7 oz or 200 g hummus see notes

For the tahini dressing

Instructions

Prep the veggies

  • Prep and cut up your fresh veggies into thin strips. You can also go for thin strips or thicker chunks for more crunch. Alternatively, you can shred them.
    Remember to peel the carrots and deseed your peppers.

Assemble the wraps

  • Spread your hummus (homemade or store-bought) onto the wrap. Put a generous layer over about half the wrap, leaving plenty of space to fold in the sides and roll it all up.
  • Next, layer up the veggies on top of the hummus. Don't be afraid to pile them up so you've got a really good-size wrap. But try not to cram so many in that you can't roll it up!
  • Now wrap! Watch the video for my effective but easy wrap technique, or keep reading for an overview.
    Start by folding in the sides of your tortilla wrap, each about a third of the way across so they're close but don't touch. You should still see some of the fresh vegetables peeking out between the folded sides.
    Next, keep the sides folded in with your fingers, and use your thumbs to lift and fold the bottom flap up and partially over the sides. Then continue to wrap tightly until the wrap is a neat, secure little bundle with no visible filling.
  • And lastly, slice it in half so you've got two beautiful vegan (and vegetarian) wraps ready to eat.

Make the tahini dressing

  • Add tahini paste, maple syrup, lemon juice, sesame oil and salt in a cup of a food processor or blender and pulse until smooth. Gradually add water until it reaches the right consistency. Enjoy the wraps with the sauce!

Notes

Cook's Tips

  • This delicious vegan wrap takes minutes to make and is packed with fiber, plant-based protein, and other nutrients. It makes for a great take along lunch or snack to look forward to.
  • Use store-bought hummus for a faster option or homemade hummus if you are not short in time.
  • To prep the veggies, cut them into thin strips. You can also go for thin strips or thicker chunks for more crunch. Alternatively, you can shred them.
  • Peel the carrots, unless they are organic.
  • Deseed your peppers to avoid bitter taste.
  • Make a double batch of the tahini dressing, and serve it with buddha bowls, zucchini fritters, falafel, salads, sandwiches, or pretty much any savory recipe.
  • Check these posts for more vegan wraps ideas and vegan sandwiches collection.

Recipe Variations

  • Switch up the veggies you use: add leafy greens, salad onions, cucumbers, tomatoes, or bean sprouts. Skip the bell pepper and throw in some broccoli slaw.
  • Use a different hummus, like this beautiful beetroot hummus. It goes great in a vegan wrap or as a dip for veggie sticks.
  • Feel free to use any vegan wrap - plain, wholegrain, beetroot, or sweet potato wraps. Another option would be to make your own simple whole wheat tortilla wraps or go for corn tortillas if you prefer a gluten-free option.
  • Change the dressing for a different flavor profile: use avocado dressing, roasted garlic dressing, baba ghanoush or vegan mayo instead of the tahini dressing.
  • You could also warm the wraps and/or the dressing, and even steam or sautée the vegetables with seasonings of your choice. Then if you serve some boiled rice or other grains on the side, you've got a really hearty, satisfying meal.

Nutrition

Calories: 318kcal | Carbohydrates: 37g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 325mg | Potassium: 397mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5762IU | Vitamin C: 59mg | Calcium: 130mg | Iron: 2mg
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Vegan Wraps Rainbow Recipe Pin.
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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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