Vegan Roasted Veggie Quinoa Wraps

These hearty vegan wraps are stuffed with meaty slices of balsamic roasted mushrooms, bell peppers, onions, fluffy quinoa, crisp romaine lettuce, and a dollop of creamy roasted red pepper hummus to help it all stick together! This easy vegan meal is ready in 30-ish minutes and it's perfect for meal prepping!

This is the best vegan veggie wrap recipe because it's so flavorful and filling! These vegan wraps are loaded with roasted balsamic vegetables, fluffy quinoa (did you know that quinoa is a complete plant-based protein?), crisp romaine lettuce, and a few dollops of creamy roasted red pepper hummus because it's protein-rich and it helps everything stick together in the most delicious way.  

How Do You Make a Vegan Wrap? 

First, you need to arrange the sliced portobello mushrooms, bell peppers, and onions (or whatever vegetables you want to use) on a parchment-lined tray. Whisk together the olive oil, balsamic vinegar, and dried seasonings in a small bowl. Pour the dressing over the veggies and then roast them until tender. 

While the vegetables are roasting, cook the quinoa, and get the rest of the vegan wrap ingredients out on the counter and ready to wrap. 

When the vegetables and quinoa are done cooking, it's time to build the veggie wraps! Spread the hummus all over the inside of a tortilla and add romaine lettuce, quinoa, and a healthy scoop of the roasted vegetables. Roll it up, cut it in half, and enjoy! 

What Wraps are Vegan? 

I used flour tortillas (this brand and this brand are my favorite vegan flour tortillas) because it's what I had on hand, but there are so many delicious ways to wrap up the roasted veggies! The wrap is just a vehicle to get the veggies to your mouth anyway, so use whatever you prefer!

Other wraps you can use:

• Ezekial Pita Pockets
• Lavash Wraps
• Lettuce Wraps (romaine or butter lettuce)  
• Gluten-Free Tortillas
• Spinach Wraps 
• Collard Greens

Vegan Vegetable Spread Alternatives

I used red pepper hummus in these vegans wraps because it's creamy, protein-rich, and it really drives home that roasted veggie flavor! However, you could also use:

• Vegan Cream Cheese (I love Kite Hill chive veggie cream cheese) 
• Mashed Avocado or Guacamole
• Garlic Aioli
• Salsa
• Vegan Sour Cream (I use Kite Hill unsweetened vegan plain greek yogurt) 
• Avocado Chipotle Sauce
• Mashed Beans
• Pesto Sauce

Roasted Vegetable Alternatives 

I used roasted portobello mushrooms, bell peppers, and onions because I love the flavor combination. However, you could also use:

• Zucchini
• Cauliflower
• Broccoli
• Asparagus
• Carrots
• Summer Squash
• Artichoke Hearts
• Brussels Sprouts

How Long Does It Last In The Refrigerator?

The quinoa and roasted vegetables will last for 3-5 days in the refrigerator. You can find more information about storing the veggie wrap ingredients, here. You can store the tortillas in the fridge to make them last longer. 

Can I Freeze It? 

You can freeze the roasted vegetables, quinoa, hummus, and tortillas (put a piece of parchment paper in between each tortilla so they don't stick together) for 3-4 months. The mixed vegetables can be frozen together, but make sure to store all of the ingredients in separate containers. Don't freeze the lettuce, it won't taste the same when you defrost it.

How To Reheat It

When you're ready to reheat the ingredients, take the roasted vegetables, hummus, and quinoa out of the freezer and place the containers in the freezer for 24 hours to defrost. Then you can heat up the ingredients the roasted vegetables and quinoa in the microwave or on the stove top.

Take the tortillas out of the freezer and put the package on the counter to defrost at room temperature. Then you can warm the tortillas up by putting them in the toaster oven for 1 minute or you can put them in a pan on the stove over medium heat for a few minutes. 

Ways to Adapt this Recipe

If you're looking for ways to switch this vegan wrap recipe up, try one of the following options: 

• High Protein Vegan Wraps: Add a boost of plant-based protein to the hummus veggie wraps by adding tofu scramble, cooked lentils, or any cooked beans.  
• Raw Veggie Hummus Wraps: Skip roasting the vegetables all together and just use the vegetables raw. Instead of cooked quinoa, you could use riced cauliflower or broccoli.
• Roasted Veggie Quinoa Salad: To reduce carbs, skip the tortilla or wrap and put all of the vegetables and quinoa on top of a big salad. Use the balsamic vinegar and the dressing.  
• Roasted Veggie Sandwich: If you don't have vegan wraps, you can put all of the ingredients in between two slices of toasted bread for a hearty sandwich. 

Substitutions & FAQ

• Gluten-Free: To make this recipe gluten-free, you need to use gluten-free wraps. I recommend these coconut wraps or these spinach wraps.
• Mushroom Substitutions: If you don't want to use portobello mushrooms, you can use sliced cremini or button mushrooms instead.
• Romaine Lettuce Substitutions:  You could use arugula, spinach, or butter lettuce instead of romaine. 
• Quinoa Substitutions: I used tri-color quinoa for this recipe because I like the colors, but you could also use plain quinoa, brown rice, cauliflower rice. 
• Oil Substitution: If you don't consume oil, you can omit the oil completely or substitute it with aquafaba.
• Hummus Substitutions: If you're not a fan of hummus, you can use vegan cream cheese, mashed avocado, salsa, or garlic aioli. 
• Hummus Recipe: I used this roasted red pepper hummus, but you can use any store-bought or homemade hummus flavor that you like. 

Success Tips

• Get a little bit of the hummus in each bite of the wrap by spreading an even layer of the hummus all over the tortilla before you add the rest of the ingredients.
• This recipe is perfect for meal prepping easy lunches during the week. However, it's best to make the wraps fresh so they don't get soggy. Store all of the ingredients separately and then build the wrap when you're ready to eat.   
• Store leftover veggie wrap ingredients in an airtight container for 3-5 days in the fridge or freeze it for a future meal. 

Want More Veggie Wrap Recipes?

Lentil Stuffed Cabbage Rolls

The Best Jackfruit Tacos 

Quinoa Fried Rice Lettuce Wraps

Bomb Ass Buffalo Cauliflower Tacos

Vegan Roasted Veggie Quinoa Wraps

These hearty vegan wraps are stuffed with meaty slices of balsamic roasted mushrooms, bell peppers, onions, fluffy quinoa, crisp romaine lettuce, and a dollop of creamy roasted red pepper hummus to help it all stick together! This easy vegan meal is ready in 30-ish minutes and it's perfect for meal prepping!

5 from 5 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8 wraps

Calories: 242kcal

Author: Stacey Eckert

Equipment

• Large Baking Tray
• Small Pot

Ingredients

• ▢ 4 large portobello mushrooms gills and stems removed
• ▢ 2 large bell peppers sliced
• ▢ 1 medium onion sliced
• ▢ 1 tbsp olive oil (omit if you don't consume oil)
• ▢ 3 tbsp balsamic vinegar
• ▢ 1 tsp Italian seasonings
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ ½ tsp paprika
• ▢ ¼ tsp himalayan pink sea salt
• ▢ ¼ tsp black pepper
• ▢ 8 tortillas
• ▢ 1 cup roasted red pepper hummus
• ▢ 16 romaine lettuce leaves
• ▢ ½ cup uncooked quinoa (1 ½ cups cooked quinoa)

Instructions

• Preheat the oven to 375 degrees.
• Slice the portobello mushrooms, bell peppers, and onions. Arrange them on on a large parchment-lined tray.
• Whisk together 1 tbsp olive oil, 3 tbsp balsamic vinegar, 1 tsp Italian seasonings, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ¼ tsp salt, and ¼ tsp black pepper in a small bowl and then pour it over the vegetables. Toss to coat the vegetables evenly. Bake for 20-25 minutes or until tender.
• While the vegetables are roasting, cook the quinoa according to package instructions. 
• When the vegetables are done roasting, build your wraps! Lay a tortilla on a flat surface, slather it with 2 tbsp of hummus, add two pieces of romaine lettuce, 2-3 spoonfuls of cooked quinoa and a serving of the roasted veggies. Wrap it up and enjoy! 

Notes

• To make the wraps gluten-free, make sure you use gluten-free wraps or collard greens.
• Get a little bit of the hummus in each bite of the wrap by spreading an even layer of the hummus all over the tortilla before you add the rest of the ingredients.
• This recipe is perfect for meal prepping easy lunches during the week. However, it's best to make the wraps fresh so they don't get soggy. Store all of the ingredients separately and then build the wrap when you're ready to eat.   
• Store leftover veggie wrap ingredients in an airtight container for 3-5 days in the fridge or freeze it for a future meal. 

Nutrition

Calories: 242kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 585mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6241IU | Vitamin C: 56mg | Calcium: 80mg | Iron: 3mg

Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This post was originally published on 4/3/17, but I updated the recipe with better instructions on 5/21/20.