Best Veggie And Rice Wrap Recipes
VEGGIE BROWN RICE WRAPS
Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.
Nutrition Facts : Calories 377 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 675mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.
EASY BROWN RICE & VEGGIE WRAP
Use leftover brown rice and roasted veggies for this easy vegan lunch idea to pack for work. To serve this wrap warm, simply pop in the microwave for about a minute to warm through.
Provided by Katie Webster
Categories Healthy Wrap & Roll Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Place tortilla on work surface. Spoon rice onto the center of the tortilla. Top with veggies, avocado, sauce, scallions and cilantro. Roll up the wrap, cut in half and place in a sealable container. Refrigerate until ready to eat. To serve, microwave for 45 seconds to 1 minute to warm through, if desired.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 44.7 g, Fat 18.8 g, Fiber 8.2 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 292.8 mg, Sugar 5.5 g
EASY SOUTHWESTERN VEGGIE WRAPS
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.
Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.
FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
40+ EASY VEGAN WRAPS (LUNCH IDEAS)
These tasty and healthy vegan wraps are perfect portable lunches for work or school! The following quick veggie wraps are assembled within 5 minutes in the morning and really tasty!
Provided by Alena
Categories Meal Prep
Time 5m
Number Of Ingredients 7
Steps:
- Divide the hummus evenly between your two wraps and spread it in the bottom third of the wrap.
- Add leafy greens, avocado, tomato, bell pepper and carrot on your hummus layer.
- Sprinkle with black pepper, nutritional yeast or some vegan cheese shreds.
- Fold the wraps tightly without breaking them, tucking in all of the veggies with the first roll and then rolling firmly to the end.
- Cut in half and enjoy right away or store in the fridge for a quick portable lunch!
Nutrition Facts : Calories 397 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 10 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 wrap, Sodium 482 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
VEGGIE AND RICE WRAP
This is one of my favorite things to take to work for lunch. I keep the filling and tortillas separate and put the wrap together at work, so it doesn't get soggy. Nuke it for a few seconds and it is ready.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 21m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, add water and salt; bring to a boil.
- Add the broccoli and cook 1 minute or until the broccoli is crisp-tender.
- Drain the water and rinse the broccoli under cold water.
- Let broccoli drain completely and set aside.
- In a bowl, mix together the tomato, picante sauce, basil, onion, vinegar, lime juice, garlic, 1/4 teaspoon kosher salt; stir to mix well.
- Add the broccoli, rice, and cheese; stir to mix well.
- Spread filling mixture onto tortillas; roll-up/wrap and enjoy.
Nutrition Facts : Calories 420.3, Fat 13.6, SaturatedFat 6.5, Cholesterol 29.7, Sodium 2267.3, Carbohydrate 59.4, Fiber 4.5, Sugar 5.4, Protein 16.4
EASY AND SIMPLE VEGETARIAN LETTUCE WRAPS
This is an easy and simple recipe that my 4-year-old daughter loves. It great lunch for a hot summer day.
Provided by Sylvia
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
- Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
- Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 42.5 g, Fat 1.9 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 141.4 mg, Sugar 2.3 g
VEGETARIAN CORN, BEAN AND RICE WRAPS
I decided to stop eating meat and I was looking through the pantry and decided to throw this stuff together--it's really tasty and healthy.
Provided by Jadore Dior
Categories Lunch/Snacks
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice as package directs. For extra flavor, add a tablespoon of vegetarian bouillon--it makes it really tasty.
- As brown rice is cooking, sauté the onion in a tablespoon of extra virgin olive oil. Once onion is softened and browned a bit, add drained and rinsed beans and corn. Turn off heat.
- Once rice is done, add to the corn and beans. Mix well. Then mix in 1 to 2 (depending on taste) cans of tomato sauce.
- Cook until hot.
- **Note: Taco seasoning can be substituted instead of tomato sauce**.
- Serve in tortillas with salsa if desired.
Nutrition Facts : Calories 384.6, Fat 6, SaturatedFat 0.9, Sodium 619.1, Carbohydrate 73.8, Fiber 15.1, Sugar 9.1, Protein 15.8
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