Spicy Vegan Wraps

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! 

a spicy vegan wrap cut in half and standing up on a plate

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! 

shredded vegetables on a plate, spicy hummus, tofu, quinoa, and tortillas on a grey background

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.

spicy hummus spread on a tortilla and a plate of vegan wrap fillings to the side

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. 

a tortilla with spicy hummus and vegetables on it about to be made into a vegan wrap

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!

a plate of shredded vegetables to make vegan wraps with one complete wrap and a tortilla about to be made into another

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. 

hands holding a spicy vegan wrap in front of a blue striped shirt

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. 

a spicy vegan wrap cut in half on a plate with a handful of greens on the side

Other vegan wraps and sandwiches you might enjoy:

Black Bean and Quinoa Freezer Burritos
Curried Cauliflower Chickpea Wraps
Tempeh Bacon BLT Sandwiches
Chipotle Black Bean Burgers

a spicy vegan wrap on a blue plate
Print Pin
5 from 7 votes

Spicy Vegan Wraps

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!
Course lunch
Cuisine American
Keyword vegan wraps
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 398kcal
Author Katie Trant


  • 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. 


Calories: 398kcal | Carbohydrates: 59g | Protein: 17g | Fat: 12g | Saturated Fat: 1g | Sodium: 323mg | Potassium: 360mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5135IU | Vitamin C: 37mg | Calcium: 161mg | Iron: 3mg


This recipe was originally published October 6, 2014. It was retested, rephotographed, and updated August 22, 2019.


  1. Kimberly Adkison says

    To be honest I don’t make the wraps too often BUT I make the Chipolte Hummus weekly! It is the only hummus I make anymore. My whole family loves it and it so beats anything you can buy at the store. You should print up the hummus as a stand alone recipe Katie.

  2. joyce howarth says

    Hummous and carrots are a brill match. But what are chipotle peppers? Here in France we dare often quite limited with unusual ingredients. Is there anything I can use instead?

  3. Tara says

    Have you tried freezing these with hummus in them? I wanted to experiment with making my own hummus, but would love to freeze these to take throughout the week. Love your recipes, I also love to plan my meals a head of time, and it’s a bonus that they can be made healthier without short cutting!

    • Katie Trant says

      I have, actually, although not with grated carrot. I’ve frozen a version with roasted butternut squash in place of the carrot, but still with hummus, spinach, and everything else the same. Thaws ok! Thanks for the kind words 🙂

  4. Jess says

    These look amazing! I am always looking for healthy portable lunch ideas that I can make ahead of time for work. I’ll definitely be making a few of these tomorrow!

  5. Karishma says

    I can definitely understand you on the fridge space. Sometimes I go a little bit too crazy grocery shopping and am like, oh wait… I have NO room in this fridge to put anything in. So then the goal is to eat as many vegetables as soon as possible to free up some space!

    This looks delicious. I love that you made the hummus from scratch. And it is clearly quite healthy!

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