Vegan Veggie Rainbow Wraps for Anna

Anna, you’re about to become the coolest mom on the block! Say goodbye to boring PB&J sandwiches and hello to colorful, tasty Vegan Veggie Rainbow Wraps. Your kids will be the envy of the lunchroom with these fun and healthy rolls. These wraps are packed with fresh veggies, creamy vegan cheese, and lots of love just for you and your family.

You asked for something new and exciting, and we’ve got you covered. These wraps are easy to make, full of nutrients, and so pretty they might not make it to lunchtime! Get ready to fill those lunch boxes with a rainbow of flavors that’ll have your kids asking for seconds.

Exact Ingredients List

Here’s what you’ll need to make these colorful vegan wraps:

• 6 spinach tortillas
• 8 oz vegan cream cheese
• 3 carrots
• 3 celery stalks
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 head red cabbage
• 1 cucumber
• 1 bunch fresh herbs (your choice of chives, dill, basil, or rosemary)
• 1/4 tsp sea salt

You can adjust the amounts based on how many wraps you want to make. Feel free to swap in other veggies you like or have on hand.

Remember to pick up some parchment paper and jute or hemp string if you want to wrap these up prettily for lunch boxes or picnics.

With these simple ingredients, you’ll create a rainbow of flavors and textures that kids and adults will love. The fresh veggies give a satisfying crunch, while the creamy vegan spread holds it all together.

Instructions

Get ready to make some colorful wraps! Start by washing and drying your veggies. Peel and remove seeds as needed. Slice the veggies into thin strips lengthwise.

Mix minced fresh herbs into the vegan cream cheese. Add a pinch of salt for flavor.

Grab a tortilla and place it on your cutting board. Spread a thin layer of the herbed cream cheese, leaving about an inch around the edge.

Arrange your veggie strips in colorful rows on the tortilla. Get creative with the colors!

Roll up the wrap tightly, using the cream cheese to seal the edge. Cut it into 3-inch pieces. Trim the ends if needed.

Repeat these steps with the rest of your tortillas. Before you know it, you’ll have a rainbow of delicious wraps!

Arrange your creations on a platter or board. They’re ready to enjoy or pack up for lunch.

Possible Substitutes List & Recipe Variations

You can easily swap out ingredients to make these wraps your own. Try these tasty substitutions:

• Tortillas: Use lettuce leaves, rice paper, or nori sheets instead
• Vegan cream cheese: Swap for hummus, nut butter, or mashed avocado
• Veggies: Mix it up with shredded carrots, julienned beets, or thinly sliced radishes

Get creative with flavors! Add a dash of garlic powder or smoked paprika to the spread. Sprinkle in some sesame seeds or chopped nuts for crunch.

Want a protein boost? Toss in some crispy tofu cubes or chickpeas. For a fruity twist, add thin apple slices or dried cranberries.

Make it gluten-free by using corn tortillas or rice paper wraps. Going raw? Skip the tortilla and use collard green leaves as your wrap.

Try these fun variations:

• Mexican-inspired: Add black beans, corn, and salsa
• Greek-style: Use hummus and add olives and vegan feta
• Asian fusion: Wrap in rice paper with tofu and peanut sauce

Remember, the rainbow wrap is all about color and crunch. As long as you keep those elements, you can’t go wrong!

Tips, Tricks & Storing

Here are some helpful tips for making your vegan veggie rainbow wraps:

Prep veggies ahead of time to save time on busy mornings. Store sliced veggies in airtight containers in the fridge for 3-4 days.

For extra crunch, try adding chopped nuts or seeds to your wraps.

Experiment with different vegan cream cheese flavors like herb or garlic for variety.

To keep wraps fresh, wrap them tightly in plastic wrap or parchment paper. They’ll stay good in the fridge for 2-3 days.

For easy transport, secure wraps with a strip of parchment paper and tie with string. This makes a cute package for lunchboxes!

Get creative with veggie combinations. Try using purple carrots or watermelon radishes for more color.

To prevent soggy wraps, pat veggies dry before adding them to tortillas.

For a gluten-free option, use large lettuce leaves instead of tortillas.

Leftover veggie strips make great snacks with hummus or vegan dip.