This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
The ultimate Veggie Wrap Recipe has herbed cream cheese, Havarti, and lots of colorful vegetables! Itโs light and fresh, and you can make it ahead for an easy lunch option.
Wrap sandwiches are perfect for road trips, crazy days, school lunches, work at your desk lunches, quick vegetarian snacks, light dinners, picnics, beach days, lounging by the pool, field trips, and everything in between.
I love the combination of herby cream cheese with a pile of fresh, crunchy veggies tucked into a soft flour tortilla (in my head, I called it my Garden Salad Wrap). But, you can take the concept and add whatever you want. Add a protein like chicken, steak, or shrimp, or a scoop of your favorite Tuna Salad. Or, try fillings like cooked quinoa or baked rice.
Just keep in mind that if you want to make it ahead, the tortilla needs to stay dry. Consider that when adding all the fillings to the lunch wraps of your dreams!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cream cheese: Any savory cream cheese flavor will work (or stir fresh or dried herbs into plain cream cheese). You could also substitute mayonnaise, mustard, hummus, or guacamole if those sound more appealing.
- Cheese: Havarti is my favorite here, but any thinly-sliced, shredded, or crumbled cheese will work.ย Cheddar, feta, and mozzarella are all good choices.
Step-by-step instructions
- Arrange tortillas on a flat surface. Top each with 2 tablespoons of cream cheese. Layer 2 lettuce leaves in the middle of flatbread. Arrange tomatoes in a single row, then top with cucumbers and carrots. Arrange cheese on top of vegetables.
- Roll the tortilla. Wrap tightly in plastic wrap or wax paper and refrigerate until serving time. Slice in half to serve.
Recipe tips and variations
- Yield: This recipe makes 4 (10-inch), burrito-sized Veggie Wraps.
- Storage: Store leftovers covered for 2 to 3 days.
- Make ahead: Assemble your wrap the night before, wrap it in a paper towel or parchment, and then store it in an airtight container. For best results, make sure all ingredients are as dry as possible (especially the lettuce which serves as a barrier to the tortilla).
- Customize: your veggies Use any combination of vegetables that you want. Zucchini, roasted bell peppers, black olives, diced avocado, red onions, spinach, roasted sweet potatoes, thinly sliced radish, and sprouts are some of my favorites.
- Add a protein: Make your wrap more filling by adding leftover Rotisserie chicken, grilled steak, grilled shrimp, hard-boiled eggs, chickpeas, black beans, or a scoop of Tuna Salad.
- Toasted: If youโre craving a golden-brown crust, toast the assembled wrap in a dry skillet over medium heat until browned.
- Dressed: Drizzled on or on the side for dipping, add your favorite salad dressing such as Ranch Dressing, Red Wine Vinaigrette, Caesar Dressing, balsamic vinegar, or Greek yogurt with dried herbs stirred in.
- Soggy ingredients = soggy wraps:ย Try to keep the ingredients as dry as possible, and keep in mind when you plan to eat the wrap. The longer the wrap waits for you, the greater the chance that it will absorb extra moisture from the ingredients.
- Donโt overdo it: Choose a few ingredients that go great together, but you donโt want to overload your veggie wrap and make it break. Instead, save it for the next wrap!
Frequently Asked Questions
The formula for a veggie wrap is something to wrap with (tortilla, lettuce, flat bread) and some kind of filling (veggies, cheese, sauces). Itโs helpful to have a spread of some sort on the wrap to help hold it together after assembly, but itโs not required.
To make a gluten-free veggie wrap, choose a gluten-free tortillas or flatbread or use a substitute such as lettuce leaves or thinly-sliced jicama.
Make a low-carb lettuce wrap with crisp romaine leaves or butter lettuce leaves instead of tortillas. Even gluten-free tortillas can be high in carbs.
Substitute vegan cream cheese for the regular and omit the Havarti. Add crumbled tofu on top if youโre looking for extra protein.
More wraps to love
Appetizer Recipes
Veggie Roll Ups
Appetizer Recipes
Mexican Tortilla Roll Ups
Appetizer Recipes
Taco Tortilla Roll Ups
Appetizer Recipes
Vietnamese Spring Rolls
Join Us
Veggie Wrap Recipe
Ingredientsย
- 4 (10-inch) flour tortillas or whole wheat tortillas (burrito size)
- 1/2 cup chive and onion cream cheese (see note 1)
- 8 large lettuce leaves
- 4 Roma tomatoes thinly sliced
- 2 Persian cucumbers thinly sliced lengthwise
- 2 carrots peeled and julienned
- 4 slices Havarti cheese cut in half (see note 2)
Instructionsย
- Arrange tortillas on a flat surface. Top each with 2 tablespoons of cream cheese.
- Layer 2 lettuce leaves in the middle of flatbread. Arrange tomatoes in a single row, then top with cucumbers, carrots, and sprouts, if using.
- Arrange cheese on top of vegetables and roll the tortilla. Wrap tightly in plastic wrap or wax paper and refrigerate until serving time. Slice in half to serve.
Recipe Video
Notes
- Cream cheese: Any savory cream cheese flavor will work (or stir fresh or dried herbs into plain cream cheese). You could also substitute mayonnaise, mustard, hummus, or guacamole if those sound more appealing.
- Cheese: Havarti is my favorite here, but any thinly-sliced, shredded, or crumbled cheese will work.ย
- Yield: This recipe makes 4 (10-inch), burrito-sized Veggie Wraps.
- Storage: Store leftovers covered for 2 to 3 days.
Love the flexibility of this recipe! I went with what you showed in the pictures, but with baby kale instead of lettuce and added a boiled egg โ it was an excellent and filling lunch. Iโll definitely use this template for many more wraps. Thanks for creating this ๐
Hi Rachel, so glad you enjoyed that sounds great! Thanks! -Meggan
Why is the fat content so high? Is that for each one all all 4?
Hi Betsy, that is for 1. Itโs because the wrap has cream cheese and sliced cheese on it. If you want to reduce the fat, you could omit those entirely, use a low-fat version, or substitute something else like hummus. Thanks! -Meggan
It says Serves 4โฆare the nutritional facts per entire wrap or per serving?
Hi Shelia, thanks for the question. Because you asked, I realized that the nutrition label wasnโt showing up at the bottom of the post, so I fixed that. To answer your question, an entire wrap is a serving. So 391 for the entire wrap. ๐ -Meggan
Looks fantastic! Canโt wait to make this! Also in the nutrition section, I donโt see โ fiberโ content?
I fixed the label! So sorry about that. 3.1g dietary fiber in this thing. If you need anything else, just let me know! Thanks Jennifer!
Y do u have to put cheese in veggie wraps? I donโt like cheese canโt u just make the veggie wraps without cheese?
Hi Celeste, you absolutely do not have to put cheese in veggie wraps! Iโm from Wisconsin so I put cheese on everything. You can definitely just leave it off without a problem. Thanks!
Now youโre talkinโ. Will put this on a GF tortilla wrap. Great idea!!
I meant to email you and say โFunny you mention vegetablesโฆ.โ but you know how life is. ๐ Enjoy!!! xo