Veggie Wrap

Made with fresh, crisp vegetables, a thick, homemade ranch spread, and sharp shredded cheese, these Veggie Wraps are a wholesome, easy recipe that gets everyone excited to eat their vegetables.

If you are looking for a flavorful, vegetable-heavy lunch, these Veggie Wraps need to be added to your lunch menu STAT!

With only minutes of prep, this recipe for Vegetarian Wraps wins over picky kids and picky adults. From the soft wrap to the creamy ranch spread to the crisp vegetables, this Veggie Wrap features similar flavors to that of Crescent Roll Cold Vegetable Pizza and is simply irresistible.  

The ranch spread makes this Veggie Wrap a kid's dream come true and the serving of vegetables makes this recipe a parent's dream come true!

Key Ingredients

• Wraps: For the base of this vegetable wrap use a flour tortilla, gluten-free tortilla, lavish bread, or naan wrap.
• Ranch Seasoning: I recommend using homemade ranch seasoning to control sodium and omit MSG and added preservatives. You likely have all the ingredients on hand to whip up this staple spice mix. Of course, feel free to use your favorite packaged ranch seasoning mix. 
• Greek Yogurt: Be sure to use plain Greek yogurt for the ranch base. It is full of protein and is a tangy, thick blank canvas, which lends itself to the ranch base. In place of the yogurt, you can use sour cream.
• Cream Cheese: Use regular or reduced-fat cream cheese, not fat-free cream cheese for the best results. Be sure your cream cheese is at room temperature to make the process of mixing
• Vegetables: You want to select sturdy vegetables that do have a lot of moisture content. My personal favorite veggies to use for these wraps are carrots, seeded cucumber, broccoli florets, and bell peppers.
• Cheese: Finish the flavors of these wraps by adding shredded sharp cheddar or Colby Jack cheese to the wraps.

How to Make Homemade Veggie Wraps

• In a small bowl, prepare the ranch spread by mixing together softened cream cheese, Greek yogurt, and ranch seasoning until everything is well incorporated and creamy.

• Spread a couple of tablespoons of the ranch spread on each wrap leaving ¼ inch border along the edges.
• Sprinkle the spread with shredded cheese to cover. 
• Add the vegetables, evenly dispersed over the wrap. 
• To fold the veggie wrap, fold in the sides of the tortilla and then roll from the bottom up.

• Slice the wrap in half and serve.

Tips for the Best Veggie Wraps

• Choose your vegetables wisely. Soggy ingredients will result in soggy wraps. Therefore be selective with your vegetables and choose vegetables with low moisture content. Don't use tomatoes if you aren't serving your wrap immediately. Use seedless cucumbers or remove the seeds from cucumbers to keep the moisture content low. 
• Don’t overdo it! Choose a few vegetables to use for your wrap, but don't overload your veggie wrap. Using too many vegetables, as delicious as they look, can cause your wrap to break. 
• Get creative. Add sprouts, spinach, sliced cabbage, or olives to your wrap. 
• Make it dairy-free. Replace the ranch wrap with mashed avocado or hummus and skip the cheese for a delicious vegan-friendly veggie wrap.

Serving Suggestions

Veggie Wraps make a great alternative to a sandwich for lunches. They can be served immediately or wrapped tightly in plastic wrap and stored in the refrigerator for up to 24 hours before serving. Just remember don't add soggy ingredients, such as tomatoes, if you aren't serving these wraps immediately.

And while these wraps are perfect for lunches, you can also opt to slice the veggie wraps into pinwheels and serve them as an appetizer.

More Kid-Friendly Lunch Recipes

• Baked Tostadas
• Hidden Veggie Quesadillas
• Turkey Wrap
• English Muffin Pizza

If you enjoyed these simple Vegetable Wraps, I would love for you to leave a comment and review below.

This post was originally published in 2017 but has been updated with new photos in 2022.