Rainbow Veggie Wraps with Tangy Avocado Dressing
Bright and colorful vegetable wraps packed with fresh crunchy veggies and a creamy, tangy avocado dressing, perfect for a fun and healthy lunch. This Mediterranean-inspired sandwich and wrap recipe (vegetarian, gluten free option), ready in about 20 minutes, pairs large whole wheat tortillas, shredded purple cabbage, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large whole wheat tortillas
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 large sliced red bell pepper
- 1 medium sliced cucumber
- 1 whole ripe avocado
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a blender, combine 1 whole ripe avocado, 1/4 cup plain Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 1/4 tsp salt, and 1/8 tsp black pepper. Blend until smooth and creamy.
- Step 2: Lay out 4 large whole wheat tortillas on a clean surface. Spread 2 tbsp of the avocado dressing evenly over each tortilla.
- Step 3: Distribute evenly 1 cup shredded purple cabbage, 1 cup julienned carrots, 1 large sliced red bell pepper, and 1 medium sliced cucumber across the center of each tortilla.
- Step 4: Carefully roll each tortilla tightly to enclose the filling, tucking in the sides as you go. Slice each wrap diagonally in half and serve immediately.
