Ultimate Veggie Wrap Recipe

The Ultimate Veggie Wrap has herbed cream cheese, Havarti, and lots of fresh vegetables! Best of all, make it ahead for an easy lunch option.

Let’s do lunch! My all-time best Tuna Salad is just minutes away, while a Strawberry Spinach Salad makes even an ordinary Tuesday feel special. If lately a salad sounds less than enticing, try switching up your dressing game; it can make all the difference. Find some of my favorite homemade salad dressings (including a Greek-style vinaigrette that works magic on whatever it touches) and turn that salad frown upside down.

Ultimate veggie wraps on a wooden cutting board.
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Think of this recipe as a jumping-off point for your new lunch obsession. Take your favorite tortilla or flatbread--traditional, gluten-free, whatever you love--and roll it up around a salad bowl's worth of crunchy raw vegetables.

Then add cheese, hummus, something creamy to bring all the textures together. All of a sudden, you're holding something easy to eat with one hand.

By the way, wrap sandwiches are perfect for road trips, crazy days, school lunches, work at your desk lunches, quick vegetarian snacks, light dinners, picnics, beach days, lounging by the pool, field trips, and everything--everything--in between.

Making multiple Ultimate Veggie Wraps for a wrap battle? Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

The wrap itself.

This can be almost anything. Homemade flour tortillas (if you're lucky) or store-bought flatbreads...really! The options for lower-carb bread alternatives are endless. Additionally, gluten-free tortillas, made of almond flour, chickpea flour, or sweet potato flour are great options. Sprouted grain flatbreads. Tortillas made with cassava and coconut flour. Vegan wraps are widely available.

Here I use a basic 10-inch flour tortilla, in an easy to find burrito size.

The veggies.

Any vegetables you can get your hands on! Even last night's roasted vegetables, if you got 'em: zucchini, asparagus, broccoli, green beans. The crispier and crunchier, the better.

(Note: even though I go crazy for avocado, slices of avocado don't hold up for overnight or long periods of time. Therefore, maybe use avocado when you're planning on eating right away.)

  • Lettuces. Chopped Romaine lettuce, baby spinach, mesclun mix, arugula, butter lettuce.
  • Tomatoes. Slices of juicy heirloom tomatoes, or halved cherry tomatoes. Even sun-dried tomato tapenade
  • Carrots. Chop them into a julienne, or make ribbons with a vegetable peeler.
  • Cucumbers. Sliced thin or cut in long wedges.
  • Peppers. Colorful bell peppers, roasted peppers, or leftover fajita veggies.
  • Sprouts. Got alfalfa or radish sprouts. Wraps were made for sprouts.
  • Herbs. Leafy, non-woody stem types, like basil or mint, would be lovely. Maybe even a schmear of pesto...
  • Olives. A handful of green or black olives, or homemade tapenade for extra savory, salty flavor.
    Ingredients for ultimate veggie wraps in various bowls.


As you can see, this recipe uses an herbed cream cheese and some dill Havarti tucked inside the wrap, but don't let that keep you from changing things up and using:

  • Crumbled feta cheese.
  • Blue cheese.
  • Brie. Any soft, semi-ripe cheese would be heavenly.
  • Sharp cheddar.
  • Mozzarella.
  • Herbed Boursin. Sort of like a cream cheese and an herbed cheese, together in one product.
  • Vegan cream cheese. Make a vegan wrap.
  • Plant-based cheese.
    Ultimate veggie wraps on a wooden cutting board.

Optional protein.

Other than cheese, this vegetarian wrap sandwich doesn't include another protein. But add one, if you like! Try:

How to make the Ultimate Veggie Wrap:

The best part about veggie wraps, other than the infinite ways you can mix them up, is that you can make them the night before, roll them up, and wrap each one up in waxed paper or plastic wrap. Stash in the fridge to grab the next day. Every bite will still be perfectly wonderful and still crunchy.

  1. First, prep all your ingredients. Raw vegetables should be washed, patted dry, peeled or sliced, de-seeded, and cut into bite-able pieces.
  2. To make the wrap, place the tortilla or flatbread of your choice onto a clean work surface. Spread the cream cheese (or anything "spreadable") down the middle of the tortilla, form end to end, leaving a little room on the two edges that will be rolled.
  3. Next, add the lettuce leaves by placing them in the middle of the tortilla. Then layer on the rest of the ingredients over the lettuce, staying in one direction so you can roll the tortilla up when you're finished.
    Ultimate veggie wraps being assembled.
  4. When finished with the ingredients, roll up the tortilla around the vegetables and wrap in waxed paper or plastic to keep the tortilla moist and the veggies fresh. Unlike a burrito, you don't have to tuck the ends of the tortilla in on themselves.

Wrap Sandwich tips:

  • Soggy ingredients = soggy wraps. Try to keep the ingredients as dry as possible, and keep in mind when you plan to eat the wrap. The longer the veggie wrap waits for you, the greater the chance that it will absorb extra moisture from the ingredients.
  • Use a dipping sauce. Green Goddess Dressing, the best Blue Cheese Dressing you'll ever have, or an Asian Vinaigrette can be toted on the side for dipping, if your schedule allows.
  • Do it, but don't overdo it. Choose a few ingredients that go great together, but don't go overboard with too many things. You don't want to overload your veggie wrap and make it break. Instead, save it for the next wrap!
Ultimate veggie wraps on a wooden cutting board.

Ultimate Veggie Wrap Recipe

The Ultimate Veggie Wrap has herbed cream cheese, Havarti, and lots of fresh vegetables! Best of all, make it ahead for an easy lunch option.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 391kcal
Author: Meggan Hill


  • 4 (10-inch) flour tortillas (burrito size)
  • 1/2 cup chive and onion cream cheese
  • 8 large lettuce leafs
  • 4 Roma tomatoes thinly sliced
  • 2 Persian cucumbers thinly sliced lengthwise
  • 2 carrots peeled and julienned
  • 4 slices Havarti cheese cut in half


  • Arrange tortillas on a flat surface. Top each with 2 tablespoons of cream cheese.
  • Layer 2 lettuce leaves in the middle of flatbread. Arrange tomatoes in a single row, then top with cucumbers, carrots, and sprouts, if using.
  • Arrange cheese on top of vegetables and roll the tortilla. Wrap tightly in plastic wrap or wax paper and refrigerate until serving time. Slice in half to serve.



Calories: 391kcal
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  1. sheila

    It says Serves 4…are the nutritional facts per entire wrap or per serving?5 stars

    1. Meggan

      Hi Shelia, thanks for the question. Because you asked, I realized that the nutrition label wasn’t showing up at the bottom of the post, so I fixed that. To answer your question, an entire wrap is a serving. So 391 for the entire wrap. :D -Meggan

  2. Jennifer

    Looks fantastic! Can’t wait to make this! Also in the nutrition section, I don’t see “ fiber” content?5 stars

    1. meggan

      I fixed the label! So sorry about that. 3.1g dietary fiber in this thing. If you need anything else, just let me know! Thanks Jennifer!

  3. Celeste

    Y do u have to put cheese in veggie wraps? I don’t like cheese can’t u just make the veggie wraps without cheese?

    1. meggan

      Hi Celeste, you absolutely do not have to put cheese in veggie wraps! I’m from Wisconsin so I put cheese on everything. You can definitely just leave it off without a problem. Thanks!

  4. Dave

    Now you’re talkin’. Will put this on a GF tortilla wrap. Great idea!!5 stars

    1. meggan

      I meant to email you and say “Funny you mention vegetables….” but you know how life is. :) Enjoy!!! xo

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