These Spicy Vegan Wraps are one of my favourite things to make for packed lunch. They’re super easy to make, are packed with healthy fillings like tofu, spicy hummus, quinoa, and lots of vegetables. You can make a big batch on the weekend and eat these hummus wraps all week long!
Get ready, guys! Fire up your beat boxes because it’s time to do some wrapping!
Tikatikatikatika boom boom boom!
Ok, so I may not be much of a rapper, but I do make some mighty fine wraps if I do say so myself. They make my lunch packing, meal prepping heart happy because they’re so easy and convenient and portable.
Wraps are also endlessly customizable, and you can jam pack them full of your favourite healthy ingredients. I love making Black Bean and Quinoa Freezer Burritos to have on hand, and these Curried Cauliflower Chickpea Wraps are insanely popular.
Today we’re putting this Chipotle Hummus to good use in these Spicy Vegan Wraps, and stuffing ’em full of all kinds of healthy ingredients like crisped tofu, quinoa, and lots and lots of veggies. That means they’re packed with plant-based protein, and will keep you satisfied well into the afternoon.
No mid-day hanger happening here!
What’s in these vegan wraps?
Ultimately, you get to make YOUR wraps the way YOU like them best!
Don’t like tofu? Leave it out! Can’t handle the heat? Use a basic hummus recipe that isn’t so spicy. Here’s what I’ve used in MY Spicy Vegan Wraps:
- Tortillas –> The bigger the better! Regular, whole grain, or gluten-free are all fine.
- Hummus –> This is the “glue” in our vegan wraps. I’m using chipotle hummus today, but you do you.
- Tofu –> I used some sticks of crisped tofu to add more protein to these wraps.
- Quinoa –> This adds a bit more heft and makes them even more filling.
- Veggies! –> Finely shredded carrots, red pepper, greens, green onion, and cilantro is happening here.
How do you make a vegan wrap?
Here’s what’s up!
Step 1: Spread some hummus on a large tortilla.
Step 2: Add your fillings. Go for quinoa, tofu, and veggies here. Pro tip! It’s easier to handle a wrap with fewer ingredients, so if you’re not super experienced in the wrap rolling department, less is more.
Step 3: Fold the sides in, then fold one long edge of the wrap over the filling. Use your fingers to tuck it back towards you, and then roll the rest of the way with the filling snugly in the middle.
Can’t picture what I’m talking about? Here’s a handy tutorial on how to wrap a burrito that I think you’ll find helpful.
Step 4: Repeat with remaining ingredients until you’ve got a nice little stack of vegan wraps!
How long do vegan wraps last in the fridge?
I like to make a batch of wraps for the week on Sunday, and I find that they’re still in pretty good shape come Thursday or Friday. The trick is not using fillings that are too wet so the wraps don’t get soggy.
Sorry, tomatoes, you can’t hang out here.
How do you store these wraps?
It depends on what I’m going to do with them. Sometimes I just line a bunch of them up in the bottom of an airtight container, seam side down, and leave them be.
Alternatively you can wrap them tightly in foil, parchment paper, or plastic wrap.
Can I freeze my vegan wraps?
I have frozen them before, but I recommend choosing different fillings. Things like roast vegetables that will freeze and reheat well, rather than fresh greens.
Are vegan wraps healthy?
They sure are! Just look at all that good stuff!
But keep in mind that your wraps are only as healthy as what you put in them. Tortillas, thin though they may be, actually pack a pretty big punch in the calorie department and deliver a good amount of carbs.
That’s why I stick with fillings that are high protein and lots of veggies, rather than stuffing them with rice (more carbs!) and things like that.
Other vegan wraps and sandwiches you might enjoy:
Spicy Vegan Wraps
- 6 large whole wheat tortillas
- 1 batch chipotle hummus
- 3 cups cooked quinoa
- 6 cups mixed greens rinsed and dried
- 2 large carrots grated
- 1 medium red pepper thinly sliced
- 2 medium green onions thinly sliced
- 8 oz firm tofu cut into thick sticks
- Start by pan-frying the tofu in a bit of olive oil if you would like to crisp it - this step is totally optional!
- Spread a whole wheat tortilla with about 1/4 cup chipotle hummus. You want to spread a generous layer, but don’t go right to the edge or it’ll get messy when you start rolling.
- Next add ½ cup of quinoa, a large handful of mixed greens (about 1 cup) and a small handful of shredded carrot, red pepper, and green onion. Add 3-4 tofu sticks to the top.
- Now you’re ready to roll! Carefully fold the sides in, and then fold one end over the other, pull back to roll the contents into a log, and finish rolling your wrap.
- Repeat with remaining ingredients until all of your wraps are ready!
- Wrap tightly with foil, and store in the fridge for up to 4-5 days.
- Nutrition values are an estimate only and will vary depending on ingredients used.
This recipe was originally published October 6, 2014. It was retested, rephotographed, and updated August 22, 2019.