Garden-Inspired Veggie Wrap Recipe

Garden-Inspired Veggie Wrap Recipe

These fresh and vibrant veggie wraps are the perfect no-cook meal for busy days. Packed with crisp cucumber, juicy tomatoes, and crunchy alfalfa sprouts all wrapped in creamy goodness, they're healthy, satisfying, and ready in minutes. Perfect for lunch, picnics, or anytime you crave something light and delicious!

No ratings yet

Print Pin Save

Course: Main Course, Snack

Cuisine: American

Keyword: Wrap

Prep Time: 10

Total Time: 10

Servings:

Calories: 285kcal

Equipment

Chopping Board

Chef's Knife

Ingredients

2 large flour tortillas
6 tablespoons cream cheese
1/2 cucumber sliced
1 tomato sliced
1 cup alfalfa sprouts
Salt and pepper to taste

Instructions

Lay the tortillas on a clean work surface and spread 3 tablespoons of cream cheese evenly over each tortilla.
Arrange cucumber slices on top of the cream cheese and press gently to help them adhere.
Layer the tomato slices over the cucumbers.
Top with alfalfa sprouts, distributing evenly across each tortilla.
Sprinkle with salt and pepper to taste.
Working with one tortilla at a time, fold about 2 inches of the right edge onto itself and press gently.
Fold over the same amount on the opposite edge. You should now have 2 straight sides and 2 rounded sides.
Starting from the rounded side closest to you, roll up the tortilla tightly, holding the folded edges down with your fingers as you roll.
Place the wraps seam side down and cut diagonally before serving.

Notes

Use room temperature cream cheese for easier spreading

Pat tomato and cucumber slices dry with paper towels to prevent soggy wraps

Wraps can be made up to 2 hours ahead - wrap tightly in plastic wrap and refrigerate

Try flavored cream cheese like herb or garlic for extra taste

Substitute alfalfa sprouts with spinach leaves, lettuce, or microgreens

Add avocado slices, hummus, or shredded carrots for variation

For best results, use large burrito-size tortillas for easier rolling

Nutrition