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

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!

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.

More Delicious Wrap Ideas: