Mmm… Veggie Wrap

Mmm... Veggie Wrap

I know what you’re thinking… vegetables = BLECH! Right?


I learned how to make awesome veggie wraps while working at Bridgehead and have found wraps to be my new favorite way to consume a great big quantity of veggies, while still getting that ‘full’ feeling in my belly. This is my spin on the famous (now-sadly-discontinued) Bridgehead Veggie Wrap.

RECIPE: Mmm… Veggie Wrap

  • 1 large whole wheat wrap
  • 1 tbsp light hummus
  • 5 cherry tomatoes, halved
  • 4 pieces of red onion (when I say pieces I mean strands or whatever a 2-inch long measurement of single onion strands would be called… NO IDEA!)
  • 2 tbsp grated carrot
  • a couple generous sprigs of fresh dill
  • 4 pieces of red pepper
  • 3 pieces of cucumber (approximately 3 inches long)
  • 1/2 avocado sliced
  • 1 cup of rocket (fancy-shmance Jamie Oliver way of saying ‘arugula’)
  • S & P


  1. Spread the hummus on the upper portion of the wrap
  2. Cover it with grated carrot, onions, peppers & dill
  3. Lay your slices of avocado over all of that keeping it fairly central
  4. Add the rest of the veggies and season with S & P
  5. Cover with rocket
  6. Fold bottom of the wrap up and then bring in the sides one at a time
  7. Wrap it with a napkin (which will definitely come in handy when you’re eating it!)




Mmm... Veggie Wrap

KNOW-IT-ALL TIPS (tee hee!)
  • Prepare all your veggies at the beginning of the week and store them in airtight containers in the fridge. I can’t tell you enough how much time it saves me!!!
  • Ripen some avocados by placing a banana in the plastic bag with them – it takes about 2 days. Once ripe, stick them in the fridge so they don’t go off
  • Buy cherry tomatoes instead of big tomatoes. They’re just as yummy and you can use as many as you want. You don’t end up with those tomato leftovers that you feel bad throwing out but are gross by the time you get around to using them. PLUS they don’t seem to have as much water in them, which means your wrap is less likely to get soggy.
  • Grated carrot is an awesome way to add veggies to anything you’re eating. They work great in traditional sandwiches and salads, too!

6 thoughts on “Mmm… Veggie Wrap

  1. Mmmm Yum Yum that sounds so good – but I have to say I rather hanker for something hot rather than cold at the moment with this weather! Wraps are such a brilliant meal in your hand, plus you can fill them with just about any mixture of veggies, raw or cooked. The tip for preparing your veggies and saving them in airtight containers is that they loose their vitamin content when exposed to air and not freshly prepared – especially peppers and carrots. But a couple of days at a time would be OK. And I just love cherry tomatoes – so much easier and as they don’t have to be cut, keep their vitamin values! Thanks for sharing another wonderful idea with us! šŸ™‚

      • Thanks for the link – I am interested to know all that – truly! My mother, a Nutritionist, always said not to pre-cut veg/fruit, or leave peeled potatoes in water ready to cook etc etc, but airtight containers and refridgeration processes have improved so much, I can see why the writer of that article would advise as she did. One proviso though would be to buy the fruit/vegetables intact and prepare yourself, rather than buying pre-prepared peeled/cut/washed veg – you wouldn’t be sure how long it had been “stored” at at what temperature etc etc.
        BUT, I know you are uber healthy and so would never think of buying veg/fruit in “ready to use” packaging, however tempting it is to “save time”! Lots of people do tho!

  2. Love it!! Sounds delish and very nutritious… grated beets are also a nice little twist for wraps or salads. Lots of colour and flavour!

    • Good call on the beets! I had some last night at a vegetarian buffet (a very tiny bit because I used to think they tasted a bit like dirt) and was pleasantly surprised.

      Definitely going to try this tip! Thanks for sharing!!


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