Fresh Veggie Wraps Recipe

Tortillas: Soft flatbreads that serve as the base for the wraps.

Hummus: A creamy spread made from blended chickpeas, tahini, lemon juice, and garlic.

Bell peppers: Crisp and colorful, they add a sweet crunch to the wraps.

Cucumber: Refreshing and hydrating, sliced cucumbers add a cool texture.

Carrots: Shredded carrots provide a slightly sweet and crunchy element.

Lettuce: Chopped lettuce adds a fresh and leafy component.

Avocado: Creamy and rich, sliced avocado enhances the wraps with healthy fats.

Salt: Used to season the vegetables to taste.

Pepper: Adds a bit of spice and enhances the overall flavor.

To ensure your tortillas stay pliable and easy to roll, warm them slightly before assembling the wraps. You can do this by placing them in a dry skillet over medium heat for about 20-30 seconds on each side. This will make them more flexible and less likely to tear when you roll them up.

• tortillas - Substitute with collard green leaves: Collard green leaves are sturdy and can hold the fillings well, making them a great low-carb and gluten-free alternative.

• hummus - Substitute with guacamole: Guacamole provides a creamy texture and rich flavor, making it a delicious alternative to hummus.

• bell peppers - Substitute with zucchini: Zucchini has a similar crunch and can add a fresh, mild flavor to the wraps.

• cucumber - Substitute with jicama: Jicama is crisp and slightly sweet, offering a refreshing crunch similar to cucumber.

• carrots - Substitute with beetroot: Shredded beetroot adds a vibrant color and a slightly sweet, earthy flavor to the wraps.

• lettuce - Substitute with spinach: Spinach leaves are nutrient-dense and provide a similar texture to lettuce.

• avocado - Substitute with mango: Mango slices add a sweet and tangy flavor, complementing the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor, enhancing the taste of the veggies.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the wraps an extra kick.

• To keep your fresh veggie wraps at their best, first wrap each one individually in parchment paper or plastic wrap. This helps to maintain their shape and prevents the tortillas from drying out.
• Place the wrapped veggie wraps in an airtight container or a resealable plastic bag. This extra layer of protection ensures that the wraps stay fresh and don't absorb any unwanted odors from the fridge.
• Store the container or bag in the refrigerator. The veggie wraps will stay fresh for up to 3 days. For optimal taste and texture, consume them within this timeframe.
• If you want to freeze the veggie wraps, first follow the same wrapping process with parchment paper or plastic wrap. Then, place the wrapped wraps in a freezer-safe container or a resealable freezer bag.
• Label the container or bag with the date to keep track of how long they've been stored. The veggie wraps can be frozen for up to 2 months.
• When you're ready to enjoy a frozen veggie wrap, remove it from the freezer and let it thaw in the refrigerator overnight. This slow thawing process helps maintain the texture of the vegetables and tortillas.
• For a quicker option, you can also thaw the veggie wrap at room temperature for a few hours. However, be mindful that this method might slightly affect the texture of the vegetables.
• Once thawed, if the tortilla feels a bit soggy, you can lightly toast it in a pan or oven for a few minutes to restore some of its original texture.

• If you prefer a warm wrap, preheat your oven to 350°F (175°C). Wrap each veggie wrap in aluminum foil and place them on a baking sheet. Heat for about 10-15 minutes until warmed through. This method helps maintain the texture of the tortillas and keeps the vegetables slightly crisp.

• For a quicker option, use a microwave. Place the veggie wrap on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even warming.

• If you have a panini press or a grill pan, lightly brush the outside of the tortillas with a bit of olive oil or avocado oil. Place the wraps on the press or pan and heat for about 3-5 minutes, pressing down gently to create grill marks and a crispy exterior.

• For those who enjoy a bit of a crunch, use a toaster oven. Set it to 350°F (175°C) and place the veggie wrap directly on the rack or on a baking sheet. Heat for 5-7 minutes, keeping an eye on it to avoid over-toasting.

• If you want to maintain the fresh and crisp nature of the vegetables, consider reheating only the tortillas. Warm them in a dry skillet over medium heat for about 30 seconds on each side. Then, reassemble the wraps with the chilled vegetables and hummus.

• Knife: For chopping all the vegetables like bell peppers, cucumber, and lettuce.

• Cutting board: Provides a stable surface for chopping and slicing the vegetables.

• Vegetable peeler: Useful for shredding the carrots.

• Spatula: Helps in spreading the hummus evenly on each tortilla.

• Measuring cups: Ensures you use the correct amount of hummus and vegetables.

• Mixing bowl: Can be used to combine and mix the chopped vegetables if desired.

• Salt and pepper shakers: For seasoning the vegetables with salt and pepper.

• Tortilla warmer: Optional, but can be used to warm the tortillas for easier rolling.

• Plate: To place the tortillas on while assembling the wraps.

• Serving platter: For presenting the finished veggie wraps.

• Plastic wrap or foil: For wrapping the tortillas tightly if you need to store them.

Prep ahead: Chop all vegetables and store them in airtight containers in the fridge.

Use pre-made hummus: Save time by using store-bought hummus instead of making it from scratch.

Batch assembly: Lay out all tortillas and assemble multiple wraps at once.

Pre-wash produce: Wash and dry all produce as soon as you bring it home from the store.

Use a mandoline: Slice cucumbers and bell peppers quickly and uniformly with a mandoline slicer.