This vegan veggie wraps recipe combines homemade edamame hummus with avocado and healthy veggies. And guess what? They only take about 20 minutes to make! That’s because there’s only two steps to make these wraps – first, make the edamame hummus in the blender and spread it on the wraps, then fill the wraps with shredded or sliced veggies and wrap them up. Easy, right? But they’re still loaded with natural flavor.
Why you’ll love this vegan veggie wraps recipe:
- This is a well-rounded, healthy recipe for any diet. It contains 8 grams of protein, 27 grams of carbs, 7 grams of fiber and offers a healthy dose of vitamin A, vitamin C, calcium, iron, and potassium.
- This recipe is flexible – it can be used to make four larger wraps or eight smaller wraps. It can be used for a main entrée, healthy snack, or as a party food at your next gathering.
- These vegan veggie wraps are a healthy, whole food option that are easy to make!
How to make these veggie wraps perfect:
- Use unshelled edamame: I made a small mistake using shelled edameme for this recipe. If you use shelled edamame, you’ll have to remove the shell. Which isn’t a huge problem but using unshelled edamame will save you some time and some work. You can also use fresh or frozen edamame for this recipe.
- Save some of the edamame hummus: This edamame hummus can be stored in the refrigerator for up to five days, when kept in an airtight container. The hummus can be used as a healthy veggie dip throughout the week when you’re in need of a healthy snack.
- Store the humus separately: If you plan to meal prep with this recipe, you can prepare the ingredients in advance. But I would recommend storing the edamame hummus in a separate container than the sliced veggies. I would also recommend cutting the tomatoes and avocado just before you create the wraps. Doing this will prevent any sogginess from occurring.
Other vegan recipes you may enjoy:
Tofu Wraps Recipe: Another healthy wrap recipe to choose from. But this one features tofu, lettuce, spinach, peppers and onion.
Mediterranean Quinoa Pasta Salad Recipe:
Quinoa Salad Recipe: This recipe is great for meal prepping, because it stays good in the refrigerator for five days and tastes great cold.
One Pan Quinoa Recipe: A healthy recipe that uses just one pot and five ingredients.
Vegan Veggie Wraps Recipe
Ingredients
- 1 1/2 cup frozen shelled edamame
- 1 tsp lemon juice
- 8 stems fresh cilantro
- 1/4 cup coconut milk
- 2 tbsp tahini
- 1/4 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- salt to taste
- pepper to taste
- 1/2 cups shredded carrots
- 1 cup purple cabbage
- 2 roma tomatoes, sliced
- 1/2 cup red onion, thinly sliced
- 2 large avocado, sliced
- 1 cup sprouts or microgreens
Instructions
- If you're using frozen edamame, boil it for 2-3 minutes. Allow the edamame to cool, then remove the shells. If you're using fresh edamame, you can skip boiling and just remove the shells.
- To make the edamame hummus, put the edamame in a blender and blend for 10 seconds.
- Add the lemon juice, cilantro, coconut milk, tahini, paprika, cumin, garlic powder, salt and pepper. And blend until smooth. You may have to stir and re-blend the mixture to create a completely smooth consistency.
- Prepare your wraps by spreading the edamame hummus on the tortilla while leaving uncovered around the edge.
- Top the tortillas with shredded carrots, cabbage, tomato slices, red onion, avocado slices and sprouts as desired.
- Fold the wrap and slice it down the middle. Repeat for the remaining tortillas.
