Vegan veggie wraps stuffed with meaty slices of balsamic roasted mushrooms, bell peppers, onions, quinoa, and a dollop of hummus. It’s the best easy dinner for Meatless Monday! Vegan.
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**This post was originally published on 4/3/17 but I updated the recipe with better instructions on 4/14/19.
The first step that my husband and I took to becoming vegan was to practice Meatless Monday every week. It was an easy way to cut out meat 4 times a month and to try new vegetable-based recipes. We grew to love the routine and now every day we eat meatless!
This is the best veggie wrap recipe and easy meal to make for Meatless Monday! It’s loaded with roasted vegetables, quinoa (it’s a complete protein!), romaine lettuce (or your favorite greens), and a few dollops of hummus for a creamy factor + it helps everything stick together in the most delicious way.
I used roasted portobello mushrooms in the veggie wrap because they taste so meat-like, so it didn’t really feel like we were giving anything up. When the portobello mushrooms are roasted with the balsamic vinegar they develop the most delicious earthy, tangy flavor. If you’re not a fan of mushrooms, you could always start out small with a store-bought meat replacement like Gardein crispy chicken tenders.
How to Make a Roasted Veggie Wrap
Start by preheating the oven to 375 degrees and arranging all of the sliced mushrooms, bell peppers, and onions on a parchment-lined tray. Drizzle olive oil (or omit it it you’re WFPB), balsamic vinegar, italian seasonings, paprika, garlic powder, onion powder, salt, and pepper over the veggies. Toss well to coat each piece. Bake for 20-25 minutes or until all of the vegetables are tender.
Spread the hummus all over the inside of the wrap and add romaine lettuce, quinoa, and a healthy scoop of the roasted vegetables. Roll it up, cut it in half, and enjoy!
What Kind of Spread Should You Use?
I used red pepper hummus in my wraps because 1) I love it 2) to keep the veggie wrap calories low and 3) for the extra protein boost! Let me tell you, a hummus veggie wrap is danggg delicious! My second choice would be veggie wraps with cream cheese because I’m obssesed with almond cream cheese right now (Specifically, Kite Hill chive cream cheese). However, if you’re not a fan of either of those options you could also use…
- Mashed avocado or guacamole
- Any type of mashed beans
- Garlic aioli
- Vegan sour cream (I use Kite Hill unsweetened vegan plain greek yogurt)
- Avocado chipotle cream sauce
How to Wrap a Veggie Wrap
I used 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! You can use…
- Burrito wraps
- Pita pockets
- Lettuce wraps
- GF Turmeric coconut wraps
- GF Raw spinach wraps
- Collard greens
Hummus Veggie Wrap Ingredients + Options
I used roasted portobello mushrooms, bell peppers, and onions because they go together so well! You could also use…
- Summer squash
Is This Veggie Wrap Recipe Gluten-Free?
No, the tortillas that I used aren’t gluten-free but the quinoa, hummus, and vegetables are gluten-free. All you have to swap out to make this a gluten-free recipe is to use a gluten-free tortilla or wrap. I love these GF coconut wraps and these spinach wraps if you’re looking for a new variety to try.
More Veggie Wrap Recipes You’ll Love!
If you make this easy veggie wrap recipe, please rate the recipe and post a picture of it on Instagram. Tag me @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your tasty creation!
Roasted Mushroom Veggie Wraps
- 4 large portobello mushrooms, gills and stems removed
- 2 large bell peppers, sliced
- 1 medium onion, sliced
- 1 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp Italian seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- sea salt and pepper to taste
- 6-8 tortillas
- 1 cup hummus of choice
- 1/2 cup dry quinoa
- romaine lettuce
- Preheat the oven to 375 degrees.
- Lay the sliced mushrooms, bell peppers, and onions on a large parchment-lined tray. Drizzle olive oil, balsamic vinegar, Italian seasonings, garlic powder, onion powder, paprika, salt, and pepper over the vegetables and toss well. Bake for 20-25 minutes.
- While the vegetables are roasting, cook the quinoa according to package instructions.
- When the vegetables are done roasting, build your wraps! Start with a tortilla, slather it with 1-2 tbsp of hummus, add the lettuce, a few spoonfuls of cooked quinoa and a helping of roasted veggies. Wrap it up and enjoy!
- If you can't find portobello mushrooms, you can use cremini or button mushrooms instead.
- You don't have to use bell peppers or onions, you can use any of your favorite vegetables.
- You could also use arugula, spinach, or any leafy greens instead of romaine.
- If you're not a fan of hummus, try using vegan cream cheese instead. I recommend Kite Hill chive cream cheese.