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 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!

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.

Ingredients

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

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.

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.

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!

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.

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, 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.

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Here is the recipe video and full instructions for this vegan lasagna. If you don’t see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don’t run on this page.

Vegan Wraps with Hummus

Why This Hummus Veggie Wrap Recipe Works

Ingredients