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Made with fresh, crisp vegetables, a thick, homemade ranch spread, and sharp shredded cheese, these Veggie Wraps are an easy recipe that gets everyone excited to eat their vegetables.
If you are looking for a flavorful, vegetable-heavy lunch, these Veggie Wraps need to be added to your lunch menu STAT!
With only minutes of prep, these easy Veggie Wraps are not only a hit with the adults, but they make a kid-friendly lunch as well! From the soft wrap to the creamy ranch spread to the crisp vegetables, this Veggie Wrap features similar flavors to that of Crescent Roll Cold Vegetable Pizza and is simply irresistible.
Key Ingredients
- Wraps: For the base of this vegetable wrap use a flour tortilla, gluten-free tortilla, lavish bread, or naan wrap.
- Ranch Seasoning: I recommend using homemade ranch seasoning to control sodium and omit added preservatives. You likely have all the dry spices needed to whip up this spice mix, saving you money as well.
- Greek Yogurt: Be sure to use plain Greek yogurt for the ranch base. It is full of protein and is a tangy, thick blank canvas, which lends itself to the ranch base. In place of the yogurt, you can use sour cream.
- Cream Cheese: Use regular or reduced-fat cream cheese, not fat-free cream cheese for the best results. Be sure your cream cheese is at room temperature to make the process of mixing
- Vegetables: You want to select sturdy vegetables that do have a lot of moisture content. My personal favorite veggies to use for these wraps are carrots, seeded cucumber, broccoli florets, and bell peppers.
- Cheese: Finish the flavors of these wraps by adding shredded sharp cheddar or Colby Jack cheese to the wraps.
How to Make Vegetarian Wraps
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Ranch Spread. In a small bowl, prepare the ranch spread by mixing together softened cream cheese, Greek yogurt, and ranch seasoning until everything is well incorporated and creamy.
- Assemble Veggie Wrap. Spread a couple of tablespoons of the ranch spread on each wrap leaving ¼-inch border along the edges. Sprinkle the spread with shredded cheese to cover. Add the vegetables, evenly dispersed over the wrap. To fold the veggie wrap, fold in the sides of the tortilla and then roll from the bottom up.
Serving Suggestions
Whether you pack these vegetable wraps alongside a homemade fruit-roll-up and homemade cheese crackers for a school lunch, prepare for a work lunch, or a picnic on the go, everyone will love this tasty alternative to a sandwich.
And while these wraps are perfect for lunches, you can also opt to slice the veggie wraps into pinwheels and serve them as an irresistible party appetizer.
Tips for the Best Veggie Wraps
- Choose your vegetables wisely. Soggy ingredients will result in soggy wraps. Therefore be selective with your vegetables and choose vegetables with low moisture content. Don't use tomatoes if you aren't serving your wrap immediately. Use seedless cucumbers or remove the seeds from cucumbers to keep the moisture content low.
- Don't overdo it! Choose a few vegetables to use for your wrap, but don't overload your veggie wrap. Using too many vegetables, as delicious as they look, can cause your wrap to break.
- Get creative. Add sprouts, spinach, sliced cabbage, or olives to your wrap. Or swap out the ranch for Tzatziki sauce for a Mediterranean spin.
- Make it dairy-free. Replace the ranch wrap with mashed avocado or hummus and skip the cheese for a delicious vegan-friendly veggie wrap.
More Easy Lunch Recipes
- Baked Tostadas
- Hidden Veggie Quesadillas
- Air Fryer French Bread Pizza
- Turkey Wrap
- Chicken Waldorf Salad
- Chickpea Avocado Salad
- English Muffin Pizza
- Egg Salad
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Vegetarian Wraps
Ingredients
- ½ cup plain Greek yogurt, or sour cream
- 2 ounces cream cheese , softened
- 1 cup cheddar cheese, shredded
- 2 large bell peppers, diced
- 1 cup fresh broccoli florets
- 1 large English cucumber, seeded and diced
- 1 cup carrots, shredded
- 8 small soft wraps, or 4 large
Ranch Seasoning
- 1 tablespoon dried parsley
- ½ tablespoon dried dill
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon dried basil
- ¼ teaspoon pepper
Instructions
- In a medium mixing bowl, cream together ½ cup plain Greek yogurt, 2 ounces cream cheese , and 1 tablespoon dried parsley, ½ tablespoon dried dill, ½ tablespoon garlic powder, ½ tablespoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon dried basil, and ¼ teaspoon pepper together using a handheld mixer until creamy.
- Spread a thin layer of the ranch spread evenly a soft wrap, leaving a ¼-inch border around the edges.
- Sprinkle about 2 tablespoons of shredded cheddar on each wrap. Add the prepared vegetables, to each of the wrap.
- To fold the veggie wrap, fold in the sides of the tortilla and then roll from the bottom up. Serve veggie wrap immediately or wrap tightly in plastic wrap store for up to 24 hours in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 but has been updated with new photos in 2022.
Very tasty just a bit basic but I love it!
The perfest lunch! So bright and fresh, this is the kind of food that makes me happy!
This veggie wrap has become my new favorite lunch. I've made it countless times and I never get tired of it.
Love hearing that!