Fresh & Delicious Veggie Wraps

Our Veggie Wraps are made with a delicious, homemade herbed cream cheese and are packed with lots of fresh vegetables. It’s a healthy and easy recipe that can be made ahead and is perfect for packed lunches!

Fresh & Easy Veggie Wraps

When you’re trying to make a conscious effort to get your kids to eat more veggies (without gallons of ranch dressing), these wraps are a great place to start! My kids love these wraps because we use veggies that are mild and pretty kid-friendly. I like to refer to these wraps as our “gateway veggies”- kind of our entry into the world of delicious vegetables. Once kids realize veggies aren’t so bad, and they have good experiences with them, they will likely be more acceptable to new ones to come. So, if you think your kids won’t eat anything green- start with these! You will likely be surprised.

These wraps are also very popular with the adult crowd, thanks to the creamy and flavorful herbed cream cheese. I like to double or triple the recipe so I can have some on hand. It’s also delicious on crackers or toasted bagels! It adds so much flavor to these wraps and helps them hold together too. These wraps can be made ahead and are perfect for packed lunches. Healthy, simple, flavorful, and filling. Doesn’t get much better than that!

Ingredients You’ll Need To Make Veggie Wraps:

  • Tortillas– You want to use a sturdy 8″-10″ wrap that won’t tear easily. We used spinach wraps.
  • Cheese– We used sliced havarti.
  • Avocado
  • Cucumber
  • Tomatoes
  • Carrot
  • Lettuce
  • Cream Cheese– We used regular cream cheese, but neufchatel works great too.
  • Parmesan Cheese– You’ll want to use canned grated parmesan in the cream cheese spread.
  • Green Onion– Chives work great here too. You can also use dried minced onions in a pinch.
  • Garlic Powder– I like to use garlic powder here, but you can also use
  • Cracked Black Pepper
Ingredients you need to make veggie wraps.

How to Make a Veggie Wrap:

  1. Make the herbed cream cheese. In a small bowl, combine softened cream cheese, parmesan cheese, sliced green onion, garlic powder, and freshly cracked black pepper. Stir well to combine; set aside.
  2. Prep your vegetables. Grate the carrot, and thinly slice the tomatoes, cucumber, and avocado. Rinse your lettuce leaves.
  3. Assemble your wraps. Spread each tortilla with a layer of the cream cheese mixture. Top with lettuce, sliced havarti cheese, tomatoes, avocado, carrots, and cucumbers.
  4. Roll ’em up! Roll tightly, being careful not to tear your tortilla. Serve immediately, or wrap in plastic wrap and store in the fridge until ready to serve. Enjoy!
Process shots showing how to make veggie wraps.

Tips & Suggestions

Make-Ahead Meal

Sometimes I make these veggie wraps and serve immediately, but I usually wrap them in some plastic wrap and put them in the fridge until we are ready to eat. Even just 30 minutes or more chilled will help the wrap hold its shape. They’re perfect for packed lunches! This is also a good idea if you are slicing them and serving them as pinwheels.

Veggie Wrap Filling Ideas

We love the combination of flavor and textures in this basic version, but there are so many ways to play around with this recipe! Here are some other fillings you can try:

  • Sliced bell peppers
  • Sprouts
  • Sliced cabbage
  • Sliced red onions
  • Thinly sliced radishes
  • Fresh broccoli
  • Add beans: Black beans, chickpeas, or white beans would be delicious.
  • Replace the herbed cream cheese with hummus or guacamole. Or, make the herbed mixture with plain greek yogurt.
  • Switch up the cheese! Try cheddar, swiss, pepper jack, or crumbled feta.
A veggie wrap in a spinach tortilla cut in half and placed on a wooden cutting board with a striped linen in the background.
Veggie wraps sliced into pinwheels with fresh veggies in the background and a white linen.

More Delicious Wrap Ideas:

Veggie Wrap

Our Veggie Wraps are made with a delicious, homemade herbed cream cheese and are packed with lots of fresh vegetables. It’s a healthy and easy recipe that can be made ahead and are perfect for packed lunches!

Prep Time10 minutes

Cook Time0 minutes

Total Time10 minutes

Course: Lunch

Cuisine: American

Servings: 4 wraps

Calories: 370kcal

  • Lay tortillas on a clean flat surface. Spread the cream cheese mixture evenly on the tortillas.

  • Grate carrots or use a julienne slicer. Slice cucumber super thin, using a veggie peeler or mandolin. Slice tomatoes and avocado.

  • Layer lettuce leafs, sliced cheese, tomato slices, avocado, carrot shreds and cucumber.

  • Roll each wrap tightly like a burrito. Cut in half and serve immediately, or wrap each wrap with plastic wrap and keep in the fridge or lunchbox to chill and hold it’s shape. Enjoy!

Calories: 370kcal | Carbohydrates: 27g | Protein: 13g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 541mg | Potassium: 651mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6238IU | Vitamin C: 18mg | Calcium: 279mg | Iron: 2mg

Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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