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!
Servings 8 wraps
Large Baking Tray
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!
- 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.
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