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–+ servings

Vegan Creamy Sun-Dried Tomato Wraps

A quick and satisfying meal, these wraps are filled with fresh veggies, sun-dried tomatoes, and creamy vegan mayo, perfect for a busy weeknight or leisurely brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 1 medium red onion Finely chopped for extra sharp flavor.
  • 2 cups mixed greens Can substitute with spinach or arugula.
  • 1 can chickpeas Rinsed and drained for added protein.
For the wraps
  • 4 pieces tortilla wraps Any variety such as flour, corn or gluten-free.
  • 1 cup sun-dried tomatoes Chopped; can be oil-packed or dry.
For the creamy spread
  • 1/2 cup vegan mayonnaise Store-bought or homemade.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon pepper Adjust to taste.
  • 1 teaspoon garlic powder For additional flavor.

Method
 

Preparing the salad
  1. Finely chop the red onion. In a large bowl, blend it with your choice of lettuce and rinsed chickpeas. Mix gently to combine.
Preparing the creamy spread
  1. In another small bowl, take your vegan mayonnaise and mix in your selected spices. Taste and adjust to your liking.
Assembling the wraps
  1. Lay out your tortilla wraps. Spread a generous layer of the vegan mayo mixture over each one.
  2. Sprinkle sun-dried tomatoes across the mayo, followed by the red onion salad mixture.
  3. Tightly roll each wrap, securing the filling inside. Slice them in half on a diagonal for a beautiful presentation.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 7gSugar: 4g

Notes

Wrap any leftovers tightly in foil or place them in an airtight container. These wraps do best when eaten within 2-3 days. If you wish to reheat, do so gently in the microwave.

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