#veganwraps

These vegan chickpea salad wraps are packed with protein and flavor, making them perfect for a quick and easy lunch. They're also great for meal prep, as you can make a batch ahead of time and enjoy them throughout the week.

Ingredients: 2 cups cooked chickpeas, drained and rinsed. 1 cup diced cucumber. 1 cup diced tomato. 1/2 cup diced red onion. 1/4 cup chopped fresh parsley. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 4 large whole grain tortillas. 1 cup hummus.

Instructions: In a large bowl, combine chickpeas, cucumber, tomato, red onion, and parsley. Drizzle lemon juice and olive oil over the mixture, then season with salt and pepper. Toss to combine. Spread a quarter of the hummus onto each tortilla. Divide the chickpea salad evenly among the tortillas, placing it on top of the hummus. Roll up each tortilla tightly, folding in the sides as you go. Slice each wrap in half and serve immediately, or wrap tightly in plastic wrap for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

You can make these Easy Vegan Potato Wraps in no time for lunch or dinner. They're filling and healthy because they have tasty mashed potatoes and crunchy vegetables. Also, they are totally vegan!

Ingredients: 4 medium potatoes, boiled and mashed. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup chopped cilantro. 1/2 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup baby spinach leaves.

Instructions: In a large bowl, mix together mashed potatoes, red onion, red bell pepper, green bell pepper, cilantro, garlic powder, paprika, salt, and pepper until well combined. Lay out the tortillas and divide the potato mixture evenly among them, spreading it out in a line down the center of each tortilla. Top each tortilla with a handful of baby spinach leaves. Roll up each tortilla tightly, folding in the sides as you go. Slice each wrap in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Spicy Lentil and Quinoa Wraps taste great and are full of protein. When you mix lentils, quinoa, and spices together, you get a filling and healthy meal. Adding tahini sauce to these wraps makes them taste creamy and nutty.

Ingredients: 1 cup cooked lentils. 1 cup cooked quinoa. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup chopped cilantro. 1 tsp cumin powder. 1/2 tsp chili powder. Salt and pepper to taste. 4 large tortillas. Tahini sauce for drizzling.

Instructions: Add diced red onion, diced tomatoes, chopped cilantro, cumin powder, chili powder, salt, and pepper to a bowl. Then add cooked lentils and quinoa. You can heat tortillas up in a pan or the microwave. Spread the lentil and quinoa mixture out evenly on each tortilla. Add the tahini sauce on top of the mix. Roll the tortillas up tight to make wraps. Fold the sides in. Serve right away, or wrap tightly in foil and save for later.

Prep Time: 15 minutes

Cook Time: 15 minutes

These tofu lettuce wraps are a delicious and healthy alternative to traditional wraps. They're packed with flavor and crunchy textures, making them perfect for a light lunch or appetizer.

Ingredients: 1 block tofu, extra firm, pressed and diced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon red pepper flakes. 1 tablespoon vegetable oil. 1/2 cup water chestnuts, diced. 1/4 cup green onions, sliced. 1/4 cup peanuts, chopped. 1 head lettuce, leaves separated.

Instructions: Combine soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes in a bowl. In a big skillet, heat the vegetable oil over medium heat. Fry the diced tofu in the skillet until it turns golden brown on all sides. After adding the sauce, toss to coat the tofu. Cook the water chestnuts for an additional two to three minutes. Take off the heat and add the chopped peanuts and green onions. Fill lettuce leaves with tofu mixture using a spoon. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Everything is included in this wrap: a whole wheat tortilla, creamy avocado, fresh vegetables, protein-rich black beans, and a zesty Greek yogurt sauce.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, frozen or fresh. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, sliced. 1 cup cooked quinoa. 4 whole wheat tortillas. 1 cup shredded lettuce. 1/2 cup Greek yogurt. 1 lime, juiced. Salt and pepper to taste.

Instructions: In a large bowl, mix black beans, corn, cherry tomatoes, red onion, and cilantro. In a separate small bowl, combine Greek yogurt, lime juice, salt, and pepper to make the sauce. Warm the tortillas in a dry skillet or microwave according to package instructions. Assemble the wraps: Spread a spoonful of quinoa on each tortilla, top with the bean mixture, sliced avocado, shredded lettuce, and drizzle with the yogurt sauce. Fold the sides of the tortilla and roll it tightly to form a wrap. Serve immediately and enjoy your loaded bean wrap!

Prep Time: 15 minutes

Cook Time: 10 minutes

This vegan wrap is packed with nutritious ingredients and flavors, making it a satisfying and wholesome meal option.

Ingredients: 1 large tortilla wrap. 1/2 cup hummus. 1/2 cup cooked quinoa. 1/2 cup shredded carrots. 1/2 cup sliced cucumber. 1/2 cup sliced bell peppers. 1/4 cup sliced red cabbage. 1/4 cup chopped fresh parsley. 2 tablespoons tahini. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Cover the tortilla with hummus all over. On top of the hummus, put the quinoa, carrots, cucumber, bell peppers, red cabbage, and parsley. Put tahini and lemon juice on top of the vegetables. Add pepper and salt. Fold the sides in as you roll the tortilla up tight. Cut the wrap in half across the middle and serve.

Prep Time: 15 minutes

Cook Time: 5 minutes