Epic Vegan Rainbow Veggie Wrap
A vibrant, fresh, and flavorful vegan wrap packed with colorful veggies, creamy beet hummus, and juicy veggie patties. Perfect for a quick and satisfying meal in just 25 minutes.
Ingredients
Main ingredients
- 4 Dr. Praeger's California Veggie Burger patties
- 4 large tortillas or lavash wraps
- ¾ cup beet hummus
- 2 cups mixed greens
- 2–3 large carrots, peeled and julienned
- 1 medium cucumber, julienned
- 1 firm-ripe avocado, pitted, peeled, and thinly sliced optional
- ½ small red onion, julienned
- to taste dill pickle slices optional
- to taste balsamic vinaigrette
- sea salt and black pepper to taste
Instructions
Instructions
- Cook the veggie burger patties first according to package instructions or in your pressure cooker using natural release to keep them juicy and browned.
- Warm the tortillas either in a dry skillet or microwave. If warming in the pressure cooker, use slow release for perfect softness.
- Spread about 3 tablespoons of beet hummus evenly on each tortilla as a flavorful base.
- Add 2 cups of mixed greens to each wrap for fresh crunch.
- Sprinkle julienned carrots, cucumber, and red onion on top for crisp texture and warmth.
- Add dill pickle slices if desired for a tangy flavor.
- Place avocado slices on the wrap if using, adding creaminess and coolness.
- Place one cooked veggie burger patty on each wrap.
- Drizzle with balsamic vinaigrette to tie all flavors together without sogging the tortillas.
- Roll up the wraps tightly, folding in the sides to prevent fillings from escaping, then slice diagonally in half. Serve immediately.
Notes
Store cooked veggie patties separately in an airtight container in the fridge for 3-4 days. Keep pre-chopped veggies in containers for quick assembly. Wrap tortillas well to maintain freshness. Assemble wraps just before eating for best texture and flavor.