Vegan Snack Wraps - My Unbounded Life (2024)

Hummus and Veggie Wrap Full Recipe

Ingredients:

• Whole-grain tortilla wraps
• Hummus (store-bought or homemade)
• Sliced cucumber
• Shredded carrots
• Sliced bell peppers (various colors)
• Spinach leaves
• Salt and pepper to taste

Instructions:

1. Spread a generous layer of hummus onto the whole-grain tortilla.
2. Layer the cucumber, shredded carrots, sliced bell peppers, and spinach leaves on top of the hummus.
3. Season with salt and pepper to taste.
4. Roll the tortilla tightly into a wrap.
5. Cut the wrap in half and secure with toothpicks if needed.

Avocado and Black Bean Wrap:

Creamy, mashed avocado sets the stage for a symphony of textures and tastes. Black beans, sweet corn kernels, juicy cherry tomatoes, and the zing of red onion come together in a whole-wheat tortilla. Drizzled with lime juice and seasoned with cilantro, salt, and cumin, this wrap offers a burst of freshness and a fusion of Mexican-inspired delights, making every bite a fiesta for your palate.

Avocado and Black Bean Wrap Full Recipe

Ingredients:

• Whole-wheat tortilla wraps
• Ripe avocado, mashed
• Black beans, cooked and drained
• Corn kernels (fresh or frozen, cooked)
• Cherry tomatoes, halved
• Red onion, finely chopped
• Fresh cilantro, chopped
• Lime juice
• Salt and cumin to taste

Instructions:

1. Spread mashed avocado onto the whole-wheat tortilla.
2. Add a layer of black beans, corn kernels, cherry tomatoes, and red onion on top.
3. Sprinkle with fresh cilantro and drizzle with lime juice.
4. Season with salt and cumin to taste.
5. Roll the tortilla into a wrap and slice it into portions.

Buffalo Cauliflower Wrap:

Heat things up with our Buffalo Cauliflower Wrap – a spicy, plant-powered creation that will tantalize your taste buds. Flour tortillas embrace the bold flavors of buffalo cauliflower bites, creating a satisfying crunch. Drizzled with vegan ranch dressing and layered with crisp shredded lettuce, juicy diced tomatoes, and a bite of sliced red onion. First, let’s make the buffalo cauliflower (you can also find it in the freezer section in most grocery stores).

How To Make Buffalo Cauliflower

Making buffalo cauliflower is a delicious and simple process. You can always you an air fryer instead of a traditional oven. Here’s a basic recipe for Buffalo Cauliflower Bites:

Ingredients:

• 1 head of cauliflower, cut into florets (if you use frozen there will be a lot of wetness left when defrosting ).
• 1 cup all-purpose flour (or chickpea flour for a gluten-free option)
• 1 cup plant-based milk (such as almond, soy, or oat milk)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup buffalo sauce (store-bought or homemade)
• 2 tablespoons melted vegan butter

Instructions:

1. Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

2. Prepare Batter: In a bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, salt, and black pepper until you have a smooth batter.

3. Coat Cauliflower: Dip each cauliflower floret into the batter, ensuring it is well-coated. Allow excess batter to drip off.

4. Bake Cauliflower: Place the coated cauliflower on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes or until the cauliflower is golden brown and crispy.

5. Prepare Buffalo Sauce: While the cauliflower is baking, mix the buffalo sauce and melted vegan butter in a bowl.

6. Toss in Buffalo Sauce: Once the cauliflower is done baking, transfer it to a large bowl. Pour the buffalo sauce mixture over the cauliflower and toss until each piece is evenly coated.

7. Bake Again (Optional): Place the coated cauliflower back on the baking sheet and bake for an additional 10-15 minutes or until the sauce is sticky and the cauliflower has a slight crispiness.

8. Serve: Serve the buffalo cauliflower bites with your favorite dipping sauce and enjoy!

Feel free to adjust the spice level by adding more or less buffalo sauce according to your preference. These buffalo cauliflower bites make a fantastic appetizer or can be used as a filling for wraps, as mentioned in the previous recipes. Enjoy!

Buffalo Cauliflower Wrap Full Recipe

Ingredients:

• Flour tortillas
• Buffalo cauliflower bites (homemade or store-bought)
• Vegan ranch dressing
• Shredded lettuce
• Diced tomatoes
• Sliced red onion

Instructions:

1. Place buffalo cauliflower bites on a flour tortilla.
2. Drizzle vegan ranch dressing over the cauliflower.
3. Add a layer of shredded lettuce, diced tomatoes, and sliced red onion.
4. Roll the tortilla tightly into a wrap.
5. Cut the wrap in half for serving.

Vegan Green Goddess Full Recipe

Ingredients:

For the Green Goddess Dressing (or purchase from the store):

• 1/2 cup plain vegan yogurt (e.g., coconut or almond yogurt)
• 1/4 cup vegan mayonnaise
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons chives, chopped
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Wrap:

• 4 large whole wheat or spinach tortillas
• 1 cup baby spinach leaves
• 1 cup mixed greens (arugula, kale, or your choice)
• 1 cup cucumber, thinly sliced
• 1 avocado, sliced
• 1 cup shredded carrots
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup fresh or thawed peas
• 1/2 cup vegan feta cheese (optional)
• Grilled tofu or chickpeas for protein (optional)

Instructions:

1. Prepare the Green Goddess Dressing:

   • In a blender or food processor, combine the vegan yogurt, vegan mayonnaise, parsley, basil, tarragon, chives, garlic, lemon juice, olive oil, salt, and pepper.
   • Blend until smooth and creamy. Adjust seasoning to taste. If the dressing is too thick, add a little water or more olive oil to reach the desired consistency.

2. Assemble the Wrap:

   • Lay out a tortilla on a flat surface.
   • Spread a generous amount of the Green Goddess dressing over the tortilla, leaving a small border around the edges.
   • Layer the spinach leaves and mixed greens evenly over the tortilla.
   • Arrange the cucumber slices, avocado slices, shredded carrots, cherry tomatoes, red onion, and peas over the greens.
   • Sprinkle with vegan feta cheese if using and add your choice of grilled tofu or chickpeas for protein.

3. Wrap It Up:

   • Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.
   • Slice the wrap in half diagonally for easier handling and serving.

4. Serve:

   • Serve immediately or wrap tightly in plastic wrap or foil and refrigerate for up to 24 hours.

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