Vegan Veggie Wrap recipes are my go-to recipe when I need a bite that’s fast and easy. Adding Tofu Feta Cheese to the wrap adds amazing flavor, it also makes this a high protein vegan wrap. I love that you can use whatever you have on hand to create a wrap. The key is having a few big flavors in the wrap like our Chili Lime Mayo, this adds just the punch to the wrap you need to make it phenomenal. Wraps are a great way to eat seasonal veggies from the farmer's market and travel well for school, work, or a snack when on the road.
Vegan Veggie Wrap
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Vegan Veggie Wrap
Servings: 1 Wrap
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Ingredients
- 1/2 cup Tofu Feta
(see recipe) https://thoseveganchefs.com/vegan-tofu-feta-cheese/ - 2 Tbsp Chili lime Mayo (see recipe)
https://thoseveganchefs.com/vegan-mayo/ - 2 cups Spinach Baby
- 1 cup English Cucumber, sliced
- 1/2 cup Yellow Bell Pepper, sliced
- 1 Roma Tomatoes
- 1/4 cup Kalamata olives, chopped
- 1 Lavash Wrap
Instructions
- This is a great base recipe for a light lunch or mid-day snack. The foundation of this wrap is the Tofu Feta and Vegan Chili Lime Mayo, these two ingredients pack a huge amount of flavor and texture to your wrap. When combined with the freshness of the cucumber and saltiness of Kalamata olives, every bite is amazing. Alternatively, you can add hummus or just about any combination of veggies that you love.
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Do wraps always use a raw wrapper? For lavash, or for flour tortillas, does it ever help to cook them in a pan on the stovetop for a couple of minutes before making the wrap?
Great question. We usually wrap them raw/room temp but you could warm them. This also may help them not crack.
This wrap was fantastic, so easy to make. The recipe worked– I will be making this again…