Description

These Easy Vegan Veggie Wraps are a delightful explosion of fresh flavors and textures. The crispness of the vegetables combined with the creamy avocado spread creates a satisfying crunch that dances on your palate, while the zesty dressing adds a refreshing kick.

Ingredients

Scale

Wraps:
- 4 large whole wheat tortillas
Vegetables:
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup spinach leaves
- 1 avocado, mashed
Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- Salt and pepper to taste

Instructions

In a small bowl, mix tahini, lemon juice, maple syrup, salt, and pepper to create the dressing.
Spread a layer of mashed avocado evenly over each tortilla.
Layer the shredded carrots, cucumber, red bell pepper, and spinach on top of the avocado.
Drizzle the dressing over the vegetables.
Carefully roll the tortilla tightly, folding in the sides as you go.
Slice each wrap in half diagonally and serve immediately or wrap in foil for later.

Notes

Make-ahead: You can prepare the vegetables and dressing a day in advance; just assemble the wraps when ready to serve.
Storage: Store any leftover wraps in an airtight container in the refrigerator for up to 2 days.
Substitutions: Feel free to swap out vegetables based on your preference; bell peppers can be replaced with zucchini or radishes.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: appetizers
Method: no-cook
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 250
Sugar: 3 grams
Sodium: 200 milligrams
Fat: 10 grams
Saturated Fat: 1.5 grams
Unsaturated Fat: 8 grams
Trans Fat: 0 grams
Carbohydrates: 35 grams
Fiber: 8 grams
Protein: 6 grams
Cholesterol: 0 milligrams

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