Vegan Veggie Rainbow Wraps 🌱Festive, fresh, bright, crispy veggies rolled up in soft spinach tortillas with vegan herbed cream cheese. Celebrate everyday!
Party food should be delicious and fun! Why not make it nutritious too? Who could resist noshing on these beautiful, bountiful, bundles of veggie goodness?
When it comes to appetizers, wraps are an easy and creative way to prepare delicious, inviting finger foods that everyone will enjoy.
Vegan Veggie Rainbow Wraps are perfect for St Patrick’s Day parties, Mardi Gras, birthdays, gallery openings, pride events. Loaded with colorful crisp fresh veggies and yummy vegan cheese spread, they’re a fun, delicious, and nutritious starter that will catch the attention of adults and kids alike. Just be sure to make a bunch of them, because they’ll be gobbled up fast!
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It’s a wrap!
I’ve been making and eating veggie wraps most of my life. In fact, I think I prefer them to sandwiches because they’re tidier and easier to eat. All the ingredients are neatly swaddled inside a nice soft tortilla, rice paper wrap, or, if you’re counting carbs or calories, you can just use a big lettuce leaf.
Aren’t the colors of fresh veggies amazing? I love combining foods with complementary colors . . . it’s like eating the rainbow! Not only do they look beautiful together, having a wide array of colors on your plate is also very healthful! Many doctors and nutritionists recommend that you should ‘eat the rainbow’.
WHAT DOES EATING THE RAINBOW MEAN?
One of the many things I LOVE SO MUCH about being vegan is enjoying the beautiful colors of the fruits and veggies I eat every day. Our plates look like painters palettes. Vibrant greens of every shade, brilliant tomato and pepper reds, deep eggplant purples, bright lemony yellows, radiant oranges, berry blues.
eat your veggies!
Take a look at the astounding array of colors when you visit a farmers market or the produce department in your neighborhood grocery store. The beautiful hues contained in all of those gorgeous fruits and veggies are the nutrients of life. When you hear your doctor suggest that you “Eat the rainbow”, that means that you should create a colorful, multi-hued plate for yourself at every meal. By doing so, you are ensuring that you are consuming a variety of healthy, nutrient-filled foods. You might like to take a look at this pamphlet by The American Heart Association about “Eating the Rainbow”.
Get Colorful! Get Creative!
There’s no end to this rainbow of earthly delights. I love using a variety of crisp fresh veggies, sprouts, leafy greens, hummus or herbed vegan cheese spreads. Depending on your event theme, you can coordinate your colors by choosing colorful sun-dried tomato or spinach tortillas or broad-leaf lettuces or red cabbage for wraps.
First things first
Select a variety of colorful, crisp, veggies that can be sliced into long thin strips. Carrots, celery, cucumber, jicama, bell peppers, red cabbage – whatever you like! You can also add leafy greens, like spinach or radicchio. Keep it colorful – like the rainbow.
Find the softest, freshest tortillas. If they’re even slightly dry or stale, your wraps will fall apart. For these rainbow wraps, I used spinach tortillas, which you can find in many grocery stores.
For the spread, use your favorite vegan herb cream cheese. If you don’t have a favorite, you can easily make your own chive or herb cream cheese, simply by mixing in finely minced fresh herbs or spices with a plain cream cheese of your choice. I usually add a pinch of sea salt too.
How to assemble veggie wraps
- Wash veggies. Peel (if necessary – carrots, cucumbers) and remove seeds. Slice veggies lengthwise into long thin strips.
- Place tortillas on a flat dry surface.
- Spread a thin layer of cream cheese on tortilla, about 1″ from edge.
- Arrange veggie strips across tortilla, leaving about 1″ of cream cheese exposed.
- Roll up tortilla snugly
- Cut wrap into 3″ pieces.
- Arrange on a platter or cutting board.
🥕NOTE: You can prepare these an hour or two in advance. Keep in the refrigerator until ready to serve.
I love the look of this sushi-style wrap. Simply pre-cut your veggies into 5-6″ inch strips, the tortillas into 3-4″ strips and parchment paper in 2″ strips. Add a small amount of cream cheese to one side of the tortilla strip. Arrange the veggies, one strip at a time across the tortilla. Roll up tightly. Wrap with parchment and tie to secure with a piece of jute or hemp string. Use a sharp knife to trim the veggies even. I paired these wraps with my creamy delish Vegan Avocado Basil Dressing, using a cabbage leaf as a bowl. Oh that color! 🌱
It’s a wrap! 🌱
Vegan Veggie Rainbow Wraps
- Parchment paper (optional)
- jute or hemp string (optional)
- 1 pkg spinach tortillas
- 1 carton vegan cream cheese
- 1 bunch carrots
- 1 bunch celery
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 head red cabbage
- 1 whole cucumber
- 1 bunch fresh herbs chives, dill, basil, rosemary – your choice
- 1/4 tsp sea salt
- Wash and towel dry veggies. Peel and remove seeds (as needed)
- Slice veggies lengthwise into thin strips
- Mince fresh herbs and mix into cream cheese
- Add salt to cream cheese
- Place a tortilla on a dry cutting board
- Spread a thin layer of cream cheese on tortilla, leaving about 1" exposed around edge
- Arrange veggie strips on tortilla
- Roll up snugly
- Cut rolled wrap into 3" pieces. Trim off ends
- Repeat process with remaining tortillas
- Arrange on a platter or cutting board
- That's a wrap! 🌱
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