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Rainbow veggie wraps filled with fresh vegetables like carrots, cabbage, cucumber, and greens
Dreena Grace Burthon

Rainbow Veggie Wraps

Colorful, crunchy, and actually good for your blood sugar. These Rainbow Veggie Wraps pack fiber, flavor, and steady carbs into one easy lunch. Ready in minutes. No weird ingredients.
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Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings: 4 people
Course: Lunch
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 4 multigrain tortillas 8 inch
  • 1 cup olive hummus
  • 2 ounces Cheddar cheese thinly sliced
The Rainbow
  • 1 ⅓ cups baby spinach
  • 1 cup red bell pepper sliced
  • 1 cup broccoli sprouts
  • 1 cup red cabbage thinly shredded
  • 1 cup carrots julienned
For Serving
  • green goddess dressing to taste

Equipment

  • 1 Cutting board For prepping veggies
  • 1 Sharp knife For slicing peppers and carrots
  • 1 set Measuring cups For hummus and veggies
  • 1 Microwave For warming tortillas (15 seconds)
  • 1 Plastic wrap or foil For storing assembled wraps
  • 4 Airtight containers For meal prep / storage
  • 1 Box grater If shredding cabbage or carrots yourself
  • 1 Vegetable peeler For carrots if not buying pre-julienned
  • 1 Small bowl For green goddess dressing on the side

Method
 

  1. Warm the tortillas in the microwave for 15 seconds until soft and bendy.
    4 multigrain tortillas
  2. Spread about 1/4 cup of olive hummus evenly over each tortilla, edge to edge.
    1 cup olive hummus
  3. Layer the sliced Cheddar cheese evenly over the hummus.
    2 ounces Cheddar cheese
  4. Add a layer of baby spinach on top of the cheese. This creates a barrier against moisture.
    1 ⅓ cups baby spinach
  5. Arrange the red bell pepper slices in a row down the center.
    1 cup red bell pepper
  6. Add the broccoli sprouts next to the peppers.
    1 cup broccoli sprouts
  7. Add the shredded red cabbage.
    1 cup red cabbage
  8. Top with the julienned carrots. Try to keep everything in a tight strip down the middle.
    1 cup carrots
  9. Fold the left and right sides of the tortilla inward over the filling.
  10. Starting from the bottom, roll the tortilla tightly away from you, tucking the filling in as you go.
  11. Slice the wrap diagonally to show off the colorful layers.
  12. Serve immediately with green goddess dressing on the side for dipping.
    green goddess dressing

Notes

  1. Tortilla matters. Multigrain works great but check your labels. Some have more carbs than others. Mission Carb Balance or almond flour tortillas are good lower-carb swaps.
  2. Hummus shortcut. Store-bought is fine. Look for one with olive oil or make your own if you're feeling ambitious. Roasted red pepper hummus adds nice flavor too.
  3. Broccoli sprouts. Not everyone has these handy. Alfalfa sprouts work. Or just skip them and add extra spinach. No big deal.
  4. Prep ahead. Slice all veggies the night before. Store in separate containers or one big container. Assemble fresh when ready to eat.
  5. Warm your tortillas. Seriously. Cold tortillas crack. 15 seconds in the microwave makes them bendy and easy to roll.
  6. Don't overstuff. It's tempting to pile everything in there. Resist. Less filling means easier rolling and less mess.
  7. Dressing on the side. Green goddess is great but keep it on the side until you're ready to eat. Keeps everything from getting soggy.
  8. Make it a meal. Add grilled chicken or tofu for extra protein if you need something more substantial.
  9. Leftover veggies. Use them for salads, stir-fries, or snacking throughout the week. No waste.
  10. Blood sugar tip. The fiber from all these veggies helps slow down carbs. Pair with protein (cheese helps) for even steadier numbers.