Made with a creamy, thick, ranch spread, fresh crisp vegetables, and shredded cheese, this Vegetarian Wrap makes a simple, delicious lunch.
This veggie wrap makes is not only great for adults, it is one of many lunch ideas for kids that have been picky-eater approved.
Packing lunches for kids can be CHALLENGING!
Maybe you have to pack peanut-free lunches? Maybe you have to pack gluten-free lunches? Maybe you have picky kids? Or maybe you just HATE the chore of packing school lunches. Or maybe you don't have kids, but YOU yourself need a simple healthy lunch that actually tastes good.
These Vegetarian Wraps are JUST the thing you are looking for!
Made with a creamy, thick ranch spread, crisp fresh vegetables, and shredded cheddar cheese, these easy Veggie wraps taste just like the flavors in a Crescent Roll Cold Vegetable Pizza--but it is MUCH easier to pack for lunches and/or eat on the go.
And let's be honest whenever you serve kids (big and small!) anything with Ranch Dressing
, they are bound to get a bit more excited about eating their vegetables! The ranch spread makes this Veggie Wrap a kid's dream come true....the veggies make it a parent's dream come true.
- Wraps: Use your favorite wrap or tortilla. I personally love a thicker wrap like a naan wrap or lavash bread, as the softness of the wrap reminds me of the base of a vegetable pizza.
- Ranch Spread: Made with plain Greek yogurt, cream cheese, and homemade ranch seasoning, this spread is thick, creamy, the perfect base for these vegetarian wraps.
- Vegetables: You want to select sturdy, raw vegetables to use these for these wraps. I recommend carrots, peppers, broccoli, sugar snap peas, and even raw green beans.
- Cheese: Adding sliced or shredded cheddar or provolone cheese to these wraps is optional, but it does help to mimic the flavors in vegetable pizza and flavor.
How to Make Vegetarian Wraps
- Prepare the ranch spread by mixing together the cream cheese, Greek yogurt, and ranch seasoning.
- Prepare the vegetables by washing, drying, and slicing into thin strips to fit the length of the wrap.
- Spread a couple of tablespoons of the ranch spread on the tortilla, covering the tortilla, but leaving ¼ inch border along the edge free from the spread. This will help to prevent the wrap from getting soggy from the vegetables.
- Top the bottom third of the wrap with about several strips of fresh vegetables.
- To fold the veggie wrap, fold in the sides of the tortilla and then roll from the bottom up.
- You can serve the veggie wrap immediately, or wrap tightly (or pack in a sealed container) and store in the refrigerator for 16-18 hours.
If you are vegan or dairy-Free, use mashed avocado place of cream cheese and yogurt and mix with the ranch seasoning.
Keep in mind that you want vegetables that will not get soggy when wrapped and refrigerated, so stay away from veggies such as peas, tomatoes, or cucumbers that have not been deseeded.
If not enjoying immediately, wrap tightly in plastic wrap and store in the refrigerator for 16-24 hours.
More Kid-Friendly Lunch Box Ideas
- Mac and Cheese Muffins
- Southwestern Veggie Tostadas
- Peanut Butter and Jelly Muffins
- Hidden Veggie Quesadillas
If you enjoyed these veggie wraps, I would love for you to leave a comment and review below.
Ranch Vegetarian Wraps
- ½ cup plain Greek yogurt or sour cream
- 2 ounces cream cheese softened
- ½ cup shredded cheddar cheese or thinly sliced cheese
- 8 pieces green leaf lettuce
- 2 large peppers seeded and sliced
- 1 cup fresh broccoli florets
- 1 cup sugar snap peas
- 2 cucumbers peeled, seeded and sliced into planks
- 3 carrots peeled and cut into planks
- 8 soft wraps
- 1 tablespoon dried parsley
- ½ tablespoon dried dill
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ teaspoon salt
- ¼ teaspoon dried basil
- ¼ teaspoon pepper
- Cream yogurt cream cheese and spices for ranch seasoning together until creamy.
- Spread 1-2 tablespoons on each wrap, leaving a ¼ inch border around the edges.
- Sprinkle cheddar cheese over the ranch spread. Top with a piece of lettuce and then add 6-8 strips of prepared vegetables in center of the wrap.
- Fold the sides in on the wrap and then tightly roll up the vegetables.
- Serve veggie wrap immediately or wrap tightly in plastic wrap store for up to 24 hours in the refrigerator.
- It is best to use crisp vegetables for these vegetable wraps, as softer vegetables can cause these wraps to get soggy. Avoid adding tomatoes, cucumbers that have NOT been deseeded, peas, etc
- If you are Vegan or Dairy-Free, use mashed avocado in place of the cream cheese and yogurt. Add the ranch seasoning and 1 teaspoon fresh lemon juice to the avocado mixture and spread on the wrap as directed.
- The shredded cheddar cheese is completely optional.