Spring Vegetable Wraps

It dawned on me the other day that I’ve shared many salads but have never talked about bundling all the fresh veggies into a compact food to be held in your hand. Wraps and rolls are very popular. My sister loves rolls made with rice paper as in spring Vietnamese vegetable rolls.  Others like me love using flour tortillas or pitas to wrap all kinds of great taste.

Vegetable Carol's Kitchen



Today I’m sharing a hummus spring vegetable wrap with several options on how to wrap it.  If you are looking for gluten-free, use the rice paper, or corn tortilla to roll up your goodies.  For grain-free, use romaine lettuce leaves, cabbage leaf or even a collard leaf to hold it all together. If you wish to try a collard wrap, first remove the large rib and cut collard leaf in half.  Overlap the two cut sides and fill with your veggies.  This is a vegan vegetable wrap with vegetarian options.  It’s a great addition to your meatless meals and can be adapted to what is currently in the market. You can easily replace ingredients with your choice of vegetables. Mix them up with yummy hummus flavors and your favorite seasonings or try it with a herb dip. For egg lovers, add egg to the vegetables.






For spring I’m using hummus, spring greens, tomato, avocado, shredded carrot & cucumber, and a drizzle of vinaigrette all wrapped up in an extra roomy flour tortilla. Leafy greens are a super food that we all need to eat more of.  I prefer spinach or beet tortilla for extra flavor and nutrition but a good whole wheat wrap works great too. Vegetarian options include the addition of shredded cheese or scrambled egg but for vegans there are some tasty substitutes for those too. Add seasoned rice or quinoa for a more filling wrap. They’re great to make for multiple lunches or parties, as they are easy to make, portable and require no immediate refrigeration.








Spring Vegetable Wraps

Use organic when available, serves one


Spring Vegetable Wrap

Course Brunch, lunch
Cuisine American
Keyword vegetable wrap
Servings 1


  • 1 8 inch spinach or whole wheat flour tortilla (or collard or romaine leaf)
  • 1/2 ripe avocado peeled, pitted, and diced
  • 1/3 cup hummus or dip
  • 1 handful of shredded carrots
  • 1/2 tomato diced
  • 1/2 small cucumber cut lengthwise and then thinly sliced
  • 1 cup shredded spring greens with cabbage, lettuce 
  • Dash of favorite vinaigrette
  • Options: add sprouts, micro greens, scrambled egg, or replace tortilla with collard leaf


  • Spread hummus on the bottom third of the wrap or leaf
  • Layer cucumber, tomato, avocado, spring greens, and carrots
  • Sprinkle vegetables with your favorite vinaigrette
  • Fold the wrap tightly tucking in all veggies and keep folding to end
  • Cut in half or thirds
  • Serve with bean chips and ice tea













For a spicy hummus check out  Easy Roasted Red Pepper Hummus

Like spinach artichoke dip? Check out Spinach Artichoke Hummus.

Go Mediterranean with eggplant and white bean hummus.





This post was featured at:






Wednesday AIM Link Party







Spring subscribe come back



Get exclusive free printables & all the news straight to your mailbox!

[email-subscribers-advanced-form id=”1″]




Please see my Link Parties page for the parties where this post was shared.






I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

28 thoughts to “Spring Vegetable Wraps”

  1. I like wraps but seeing this now reminded me it will be an especially good lunch for Rick after his surgery when he has to be flat down — easy to eat, he could probably get away with a bib instead of a plate if need be! And healthy too.

  2. Those look really tasty. I’m never really sure what to put in a wrap but now you’ve given me lots of inspiration. I may even try one for lunch tomorrow.

  3. I love wraps, they are so fast to make, especially for breakfast, and delicious. I would keep my wraps vegan and, of course, I would use hummus as a base. I like your green wrap, that looks so different and yum.

      1. Thanks for sharing with us at Encouraging Hearts and Home today! I’ll be pinning this to our group board and featuring it as one of my favorites at next week’s party.

  4. Thanks so much for linking up with us at the #WednesdayAIMLinkParty 34! Shared ♥

  5. Hi Carol, I do enjoy a nice wrap, but am hopeless at making one that doesn’t fall apart. I do like the sound ofusing hummus in a wrap. Not something I have thought of even though I live in Greece ?.

  6. This looks fantastic! I’ve been wanting to find a way to add more veggies to my lunches, and I can’t believe I didn’t think of this. Now I need to head to the store to grab some wraps for my lunch! Thanks for sharing at Sweet Inspiration!

  7. Congrats Carol! Your post is FEATURED at the #WednesdayAIMLinkParty 35! Party starts tonight, Wed, Apr-17-2019 at 9:00 PM CST.

I love to make new friends and get to know you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.