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These Easy Veggie Wraps are made with a thick ranch-flavored spread, sharp cheddar, and tons of fresh veggies. They take just minutes to make, pack well for school or work lunches, and make a delicious alternative to a classic sandwich.
Veggie Wraps at a Glance
- Prep Time: 10 minutes
- Perfect For: A tasty sandwich alternative for packed lunches, or slice the wraps into pinwheels for an easy appetizer.
- Make-Ahead Friendly: Prepare the wraps and refrigerate for up to 24 hours in advance.
- Why You'll Love Them: A thick ranch spread, sharp cheese, and crisp veggies make these wraps flavorful, fresh, and surprisingly appealing to picky eaters.
Kristen's Keys for Veggie Wraps
While coming up with more nut-free school lunch ideas for my kids, I took inspiration from Crescent Roll Veggie Pizza and swapped the crescent roll crust for a soft flatbread. The result was a creamy, cheesy veggie wrap that has been a hit with my kids for years.
After a few mishaps involving torn tortillas and soggy wraps, I learned there are three things that make a big difference.
- Use low-moisture vegetables. Avoid soft, watery vegetables with large seeds, which can quickly make the wraps soggy.
- Stick to cream cheese for the spread. I tested adding Greek yogurt for extra protein, but it made the spread thinner and the wraps more prone to getting soggy. This matters especially if, like me, you prefer packing school lunches the night before instead of at 6 AM.
- Don't overload the wrap. Too many vegetables make the wrap difficult to roll and more likely to tear.
Happy Cooking! xo Kristen
Notes on Ingredients
- Wraps: Use a soft 8- to 10-inch tortilla or a large, soft, thin flatbread such as a lavash wrap. I find lavash mimics the texture of a crescent roll crust nicely and is less prone to tearing.
- Cream Cheese: Be sure your cream cheese is at room temperature so it blends smoothly with the ranch seasoning.
- Ranch Seasoning: I have provided the spices needed to make my homemade ranch seasoning in the recipe card, but feel free to use your favorite store-bought blend if you have that on hand.
- Vegetables: Choose sturdy vegetables with a lot of moisture content. My personal favorite veggies to use for these wraps are shredded carrots, seeded cucumber, broccoli florets, and bell peppers. Alternative options include leafy lettuce, red onions, shredded cabbage, deseeded Roma tomatoes, or sliced avocado.
- Cheese: I like using shredded, not sliced, cheese because it spreads more evenly over the wrap. Sharp cheddar or Colby Jack work well with ranch flavor.
How to Make Veggie Wraps
- Prepare ranch spread. Combine the softened cream cheese with the ranch seasoning until evenly combined.
- Prep your vegetables. Deseed and dice the cucumbers, grate the carrot, chop the broccoli, and dice the bell peppers.
- Assemble. Spread each tortilla with a layer of the prepared cream cheese mixture, leaving a ¼-inch border along the edges. Top with shredded cheese, then scatter the prepared vegetables evenly over the wraps.
- Roll. If using flatbread, simply roll from the bottom up. If using a tortilla, fold in the sides, then roll from the bottom up.
- Serve or refrigerate. Cut in half and serve immediately, or wrap well in plastic wrap and store in the fridge for up to 24 hours.
Serving Suggestions
- In a Lunchbox: Pack alongside a homemade fruit roll-up and homemade cheese crackers for a kid-friendly school lunch.
- For a Picnic: Serve alongside fresh fruit and a pasta salad made with Italian dressing for a filling, packable picnic suited to the lake, pool, or beach.
- As an Appetizer: Chill unsliced wraps for at least 4 hours to make slicing easier, then slice into pinwheels and serve alongside tortellini skewers and baked brie with crackers.
- As an Easy Family Dinner: Add a side of crispy air fryer fries or baked oven fries and watch the plates empty!
- Leftover Spread? It works well on a ham, turkey, or tomato sandwich. It also works as a dip for veggies.
More Kid-Favorite Lunch Recipes
- Baked Tostadas
- Cheese Quesadillas with Hidden Veggies
- Air Fryer French Bread Pizza
- Turkey Club Wrap
- English Muffin Pizza
Did you make this recipe?
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Veggie Wraps
This Easy Veggie Wrap is made with a thick, ranch-flavored cream cheese spread and packed with tons of fresh veggies.
Ingredients
- 4 ounces cream cheese, softened
- ½ cup sharp cheddar cheese, shredded
- 1 large bell peppers, diced
- 1 cup fresh broccoli florets, chopped
- ½ small English cucumber, seeded and diced (or 2 small Persian cucumbers)
- ½ cup shredded carrots
- 4 large tortillas or flatbreads, 8 to 10 inches
Ranch Seasoning
- ½ tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon dried basil
- ⅛ teaspoon pepper
Instructions
- In a medium mixing bowl, cream together the softened cream cheese with ½ tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon kosher salt, ⅛ teaspoon dried basil, and ⅛ teaspoon pepper until smooth, creamy, and well combined.
- Spread a thin layer of the ranch spread evenly over each wrap or tortilla, leaving a ¼-inch border around the edges. I use about 2 tablespoons per large wrap.
- Sprinkle about 2 tablespoons of shredded cheddar on each wrap, then scatter the prepared vegetables over the cheese, being careful to not overload the wrap.
- If using flatbread, simply roll from the bottom up. If using a tortilla, fold in the sides, then roll from the bottom up. Serve immediately, or wrap tightly in plastic wrap and refrigerate for up to 24 hours.
Notes
Serving Size: This recipe makes 4 large wraps or 8 smaller wraps.
Note on Seasoned Cream Cheese: If you have leftovers, store in an airtight container for up to 7 days. Use as a spread for sandwiches or wraps, or as a dip for veggies.
Ranch Seasoning: Feel free to use 1½ tablespoons of store-bought or Homemade Ranch Seasoning in place of the seasoning blend.
Vegetable Options: For the best results, choose low-moisture vegetables, like broccoli, cauliflower, shredded carrots, bell peppers, or deseeded cucumbers. Alternative options include leafy lettuce, red onions, shredded cabbage, deseeded Roma or grape tomatoes, or sliced avocado.
In Place of Ranch Cream Cheese Spread: Use a thick hummus or mashed avocado if desired.
Nutrition
Calories: 362kcalCarbohydrates: 53gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 667mgPotassium: 465mgFiber: 5gSugar: 8gVitamin A: 5782IUVitamin C: 128mgCalcium: 182mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!