Veggie Wraps Recipe

Gluten-free tortillas: These are the base of the wrap, providing a gluten-free alternative to regular tortillas.

Hummus: A creamy spread made from chickpeas, tahini, lemon juice, and garlic, adding flavor and moisture to the wraps.

Shredded carrots: Adds a crunchy texture and a sweet flavor to the wraps.

Sliced bell peppers: Provides a fresh, crisp bite and a burst of color.

Baby spinach: Adds a nutritious leafy green element to the wraps.

When spreading hummus on the gluten-free tortillas, use the back of a spoon to create an even layer. This ensures that every bite is flavorful and helps the shredded carrots, sliced bell peppers, and baby spinach adhere better, making the wrap easier to roll and less likely to fall apart.

• gluten-free tortillas - Substitute with lettuce leaves: Lettuce leaves can be used as a wrap to hold the fillings, providing a fresh and crunchy alternative that is naturally gluten-free.

• hummus - Substitute with guacamole: Guacamole offers a creamy texture and rich flavor, making it a great alternative to hummus while keeping the wrap gluten-free.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini provides a similar texture and a mild flavor that complements the other ingredients in the wrap.

• sliced bell peppers - Substitute with sliced cucumbers: Sliced cucumbers add a refreshing crunch and a subtle flavor that pairs well with the other ingredients.

• baby spinach - Substitute with arugula: Arugula offers a peppery taste and a similar leafy texture, making it a suitable replacement for baby spinach.

• To keep your veggie wraps fresh, wrap each one individually in parchment paper or plastic wrap. This helps to maintain their shape and prevents them from drying out.
• Place the wrapped veggie wraps in an airtight container or a resealable plastic bag. This will keep them fresh in the refrigerator for up to 3 days.
• If you plan to store them for longer, consider freezing. First, wrap each veggie wrap tightly in plastic wrap and then in a layer of aluminum foil. This double wrapping helps to prevent freezer burn.
• Label each wrap with the date before placing them in the freezer. This way, you can keep track of how long they have been stored.
• When you're ready to enjoy a frozen veggie wrap, remove it from the freezer and let it thaw in the refrigerator overnight. This slow thawing process helps to maintain the texture and flavor.
• For a quicker option, you can also thaw the veggie wrap at room temperature for a couple of hours. However, be cautious not to leave it out for too long to avoid any risk of spoilage.
• If you prefer a warm wrap, after thawing, you can lightly heat it in a non-stick skillet over medium heat for a few minutes on each side. This will give the tortilla a nice, slightly crispy texture while keeping the veggies fresh and flavorful.
• Always check the veggie wraps for any signs of spoilage before consuming, especially if they have been stored for an extended period. Look for any off smells, changes in texture, or discoloration.

• Microwave Method:

  1. Place the veggie wraps on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Heat on medium power for 30-45 seconds, checking to ensure they are warmed through but not soggy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the veggie wraps in aluminum foil to keep them from drying out.
  3. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the veggie wraps in the skillet and cover with a lid.
  3. Heat each side for about 2-3 minutes, or until they are warmed through and slightly crispy on the outside.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Wrap the veggie wraps in aluminum foil.
  3. Place them in the toaster oven and heat for about 10 minutes, or until they are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the veggie wraps in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are not overcooking.

• Cutting board: A flat surface used for chopping and slicing vegetables to keep your countertop clean and safe.

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

• Vegetable peeler: A tool to easily peel the carrots before shredding them.

• Box grater: A grater with multiple sides for shredding the carrots into fine pieces.

• Mixing bowl: A bowl to hold the shredded carrots and sliced bell peppers before assembling the wraps.

• Spatula: A tool to spread the hummus evenly on the tortillas.

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

• Tongs: A tool to handle and distribute the baby spinach evenly over the hummus.

• Knife: A smaller knife to slice the rolled-up tortillas in half if desired.

• Plate: A flat dish to lay out the tortillas and assemble the wraps.

• Plastic wrap: Optional, to wrap the veggie wraps tightly if you plan to store them for later.

Prepare ingredients in advance: Chop and slice bell peppers and carrots ahead of time to save minutes during assembly.

Use pre-washed greens: Opt for pre-washed baby spinach to skip the washing and drying process.

Store in airtight containers: Keep prepped vegetables in airtight containers to maintain freshness and quick access.

Batch make hummus: Make a large batch of hummus and store it in the fridge for multiple uses.

Assemble the night before: Prepare the wraps the night before and store them in the fridge for a quick grab-and-go meal.