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Vegan Snack Wraps

These Vegan Snack Wraps are fast, filling, and packed with plant-based protein and fiber, making them perfect for lunch or quick dinners.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 wraps
Course: Lunch, Snack
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large whole wheat or gluten-free tortillas
  • 1 cup cooked chickpeas, lightly mashed
  • 1 cup extra-firm tofu or tempeh, sliced
  • 1 cup shredded lettuce or mixed greens
  • ½ cup shredded purple cabbage
  • ½ cup grated carrots
  • ½ cup sliced cucumber
  • 1 avocado, sliced or mashed
  • ½ cup hummus or cashew cream
  • 2 tbsp tahini sauce or vegan mayo
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika or cumin
  • Salt and black pepper to taste

Method
 

Preparation
  1. Warm tortillas slightly to improve flexibility.
  2. In a bowl, mix mashed chickpeas with lemon juice, garlic powder, paprika, salt, and pepper.
  3. If using tofu or tempeh, season lightly and pan-sear for 2–3 minutes per side for better texture.
Assembly
  1. Spread 2–3 tablespoons hummus or sauce evenly over each tortilla, leaving a 1-inch border.
  2. Add chickpea mixture or tofu slices in a horizontal line across the center.
  3. Layer lettuce, cabbage, carrots, cucumber, and avocado evenly.
  4. Drizzle tahini or vegan mayo lightly over fillings.
  5. Fold in both sides, then roll tightly from the bottom upward.
  6. Slice in half diagonally or wrap in parchment for storage.

Notes

Do not overfill; keep total filling under 1 cup. Pat vegetables dry to prevent sogginess. Always spread sauce first for structure. Keep crunchy and creamy elements balanced. Store wet ingredients separately for meal prep.