Ready in 20 minutes, these veggie wraps are made with tender sautéed red bell peppers, onions, and mushrooms tucked tightly inside a wrap with lettuce, hummus and goat cheese. They are quick, delicious and fresh!
Believe it or not, David was the creator of these veggie wraps. His commitment to Meatless Monday is pretty admirable. Who would have ever thought the carnivorous, pork-loving man would be so committed to going meatless one day a week, but he does!
Of course, I only made one change to the recipe. He used mayonnaise on his wrap the first time we made these. I decided to make it a little healthier by adding
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Ideally, these veggie wraps are perfect for a quick vegetarian meal when you are rushed for time. Let us show you how to make them…
How To Make Veggie Wraps
Sauté The Veggies:
Heat olive oil in a large skillet, over medium-high heat. Add the sliced onions and red bell peppers. Saute until tender, about 5 to 10 minutes.
Stir in the mushrooms and cook until tender and all the moisture has been absorbed; about 10 to 15 minutes.
Remove from heat and allow the vegetables to cool slightly while warming the tortillas.
Assemble the Wraps:
Next, warm tortillas per package instructions or char slightly over a gas burner.
Spread a thin layer of hummus onto the tortilla; top with the
sautéed vegetables, goat cheese, and lettuce, then fold wrap around the filling and enjoy.
These wraps are so delicious! You could use any variety of sautéed or even a combination of raw vegetables you desire. Serve them with some chips or a hot bowl of soup.
What veggie combination would you use?
Veggie Wraps
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ounces shiitake mushrooms
- 1 small onion sliced
- 1 red bell pepper sliced
- 1 cup lettuce mixed greens
- 2 tablespoons plain goat cheese
- 2 flour tortillas (or sandwich wraps)
- 1/2 cup hummus (optional)
Instructions
- Heat olive oil in a large skillet, over medium-high heat. Add the sliced onions and red bell peppers. Saute until tender, about 5 to 10 minutes.
- Add in mushrooms and cook the vegetables until tender and all the moisture has been absorbed.
- Remove from heat and allow the vegetables to cool slightly while warming the tortillas.
- Warm tortillas per package instructions or char slightly over a gas burner.
- Spread a thin layer of hummus onto the tortilla (optional); top with vegetables, goat cheese, and lettuce, then fold wrap around the filling and enjoy.
Cheryl "Cheffie Cooks" Wiser says
Good job David and Debbie! I’d add roasted fennel, onions, bell pepper, lettuce, tomato, then melt some cheese over the mess! Yes, really…Then dig in and love every minute! Woo Hoo “Happy Monday”. Cheryl.
The Mountain Kitchen says
Happy Monday, Chery! 🙂
Dana @ IveGotCake says
Aww, so cool that you can David conceive these MM recipes together.
So cute and looks delish! Good call on adding the mushrooms 😀
The Mountain Kitchen says
Gotta have protein to stay full! ?
Karen (Back Road Journal) says
David created a great wrap…I don’t think I would want to change a thing.
The Mountain Kitchen says
Thanks Karen! We enjoyed them. ?
dor says
This looks WONDERFUL! If only Bill would eat cheese! 🙂
The Mountain Kitchen says
Leave it out on his! ?
Liz says
This looks absolutely delightful. I love red pepper, and goat cheese. I always eat vegetarian at lunch time. I shall make this tomorrow for lunch! Thanks.
The Mountain Kitchen says
Great! I hope you enjoy it as much as we did. ?
Annie says
Finally have time to sit down and catch up on my favorite blogs! Love this – with my new and growing fondness of mushrooms, this sounds pretty delish! And you had me at goat cheese & tortilla! 🙂
The Mountain Kitchen says
You’ve gotta try this! ?
Debbie - MountainMama says
Those look amazing, Mountain Sister! I’m guessing it must be getting warmer in your neck of the woods? this definitely feels like a spring or summer recipe! I have bean burgers on the menu for our meatless Monday today!
The Mountain Kitchen says
Thank you, Mountain Sister! Not that warm the last couple of days. It has been in the low 30’s in the morning only making it to 50s for a high. Saturday spoiled us, it was in the low 70s! C’mon spring! The bean burgers sound wonderful. I need to make some of them again. Enjoy!
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The Mountain Kitchen says
Thank you!
Baguio Restaurants by Mae says
Can’t wait to try this very delicious yet nutritious wrap. Perfect for those people who are really in a diet. Gonna have to make this. Thank you for sharing your recipe.
The Mountain Kitchen says
Thank you, Mae. Enjoy!
mimi rippee says
Really nice. It’s easy for me to be meatless, because I use a lot of avocados and beans. I’m not one of those who craves meat of any kind, although I love liver and pork belly…. that’s a different kind of problem!
The Mountain Kitchen says
LOL! Mimi, yes it is. Thanks!