Fresh Veggie Wraps Recipe

Whole wheat tortillas: Soft and pliable, these tortillas are a healthier alternative to regular flour tortillas.

Shredded carrots: Adds a sweet crunch and vibrant color to the wraps.

Sliced bell peppers: Provides a crisp texture and a burst of flavor.

Baby spinach: Fresh and tender, baby spinach adds a nutritious green element.

Hummus: A creamy spread made from chickpeas, it adds a rich and savory taste.

When spreading the hummus on the tortillas, use the back of a spoon to create an even layer. This ensures that every bite has a consistent flavor and helps the veggies stick better, making the wrap easier to roll and less likely to fall apart.

• whole wheat tortillas - Substitute with corn tortillas: Corn tortillas offer a different flavor and are gluten-free, making them suitable for those with gluten sensitivities.

• whole wheat tortillas - Substitute with lettuce leaves: Lettuce leaves provide a low-carb and refreshing alternative, perfect for a lighter wrap.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini has a similar texture and adds a mild flavor, while also being lower in carbs.

• shredded carrots - Substitute with shredded cabbage: Shredded cabbage offers a crunchy texture and is rich in vitamins, making it a nutritious alternative.

• sliced bell peppers - Substitute with sliced cucumbers: Sliced cucumbers provide a refreshing crunch and are lower in calories.

• sliced bell peppers - Substitute with sliced radishes: Sliced radishes add a peppery flavor and a satisfying crunch, enhancing the wrap's texture.

• baby spinach - Substitute with kale: Kale is a nutrient-dense leafy green that offers a slightly different texture and a robust flavor.

• baby spinach - Substitute with arugula: Arugula provides a peppery taste and is rich in vitamins, adding a unique flavor profile to the wrap.

• hummus - Substitute with guacamole: Guacamole offers a creamy texture and a rich flavor, while also providing healthy fats from avocados.

• hummus - Substitute with tzatziki: Tzatziki is a yogurt-based dip that adds a tangy and refreshing element to the wrap.

• To store your fresh veggie wraps, wrap each one individually in plastic wrap or aluminum foil. This helps keep the tortillas from drying out and maintains the crispness of the vegetables.
• Place the wrapped veggie wraps in an airtight container or a resealable plastic bag. This extra layer of protection ensures that your wraps stay fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator. Your fresh veggie wraps will stay good for up to 3 days. For best results, consume them within this time frame to enjoy the optimal flavor and texture.
• If you wish to freeze the wraps, first wrap them tightly in plastic wrap and then in a layer of aluminum foil. This double wrapping helps prevent freezer burn and maintains the quality of the wraps.
• Label each wrap with the date of freezing using a permanent marker. This helps you keep track of how long they have been stored.
• Place the wrapped veggie wraps in a freezer-safe bag or container. Ensure that the container is airtight to avoid any moisture or air from getting in.
• Store the wraps in the freezer. They can be kept frozen for up to 2 months. When you are ready to enjoy them, thaw the wraps in the refrigerator overnight.
• For a quick thaw, you can also use the microwave. Remove the aluminum foil and place the wrap on a microwave-safe plate. Heat on a low setting for 1-2 minutes, checking frequently to ensure the tortilla does not become soggy.
• Once thawed, you can enjoy the wraps cold or warm them up. To warm, place the wraps in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. This will help maintain the crispness of the vegetables and the softness of the tortilla.

• Preheat your oven to 350°F (175°C). Wrap each veggie wrap in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• If you're in a hurry, use a microwave. Wrap each veggie wrap in a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• For a slightly crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the veggie wrap seam-side down and cook for 2-3 minutes on each side, or until heated through and slightly crispy.

• If you have a toaster oven, it's a great option too. Preheat to 350°F (175°C), wrap the veggie wrap in foil, and heat for about 10 minutes. This method combines the benefits of both the oven and microwave for a quick yet thorough reheat.

• For those who love a bit of char, use a grill. Preheat your grill to medium heat. Wrap the veggie wrap in foil and place on the grill for about 5-7 minutes, turning occasionally to ensure even heating.

• Cutting board: A flat surface used to chop and slice the vegetables.

• Chef's knife: A sharp knife essential for slicing bell peppers and shredding carrots.

• Vegetable peeler: Useful for shredding carrots if you don't have pre-shredded ones.

• Mixing bowl: A bowl to hold and mix the shredded carrots and sliced bell peppers if needed.

• Measuring cups: To measure out the exact quantities of shredded carrots, sliced bell peppers, and hummus.

• Spatula: To spread the hummus evenly on the tortillas.

• Tortilla warmer: Optional, but useful for warming the tortillas to make them more pliable.

• Foil: For wrapping the veggie wraps if you plan to serve them later.

Pre-cut vegetables: Buy pre-cut carrots and bell peppers to save chopping time.

Use pre-washed greens: Opt for pre-washed baby spinach to skip rinsing and drying.

Batch prep: Prepare multiple wraps at once and store them in the fridge for quick meals.

Spread efficiently: Use a spatula to quickly and evenly spread hummus on the tortillas.

Organize ingredients: Lay out all ingredients in an assembly line to streamline the process.