Vegan Wrap Recipe

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Vegan Wrap Recipe

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Adjust Servings:
6 oz Crumbles My preferred brand is Lightlife
1 tablespoon Olive Oil
1/3 Yellow Bell Pepper - Sliced thin sliced
1/4 cup Red Onion - Diced
1/4 cup Cilantro - Minced
1/2 cup cooked White Rice I prefer to use basmati rice for most things
1/2 Ear of Corn remove the corn from the staff
1 Avocado - Diced
1 cup Arugula Leaves
Large Tortilla Wraps Wheat
1/2 Jalapeno - Seeded and Diced
Southwestern Mix
2 tablespoons Chili Powder
2 tablespoons Garlic - Powder
2 tablespoons Onion - Powder
2 tablespoons Oregano - Dried
2 tablespoons Paprika
2 tablespoons Cumin Powder
2 teaspoons Salt
2 teaspoons Black Pepper - Ground
1 teaspoon Cinnamon Powder
1 teaspoon Clove Powder
Southwestern Aioli
1/3 cup Vegan Mayonnaise
1 tablespoon Chipotle Sauce
1/2 teaspoon Chili Powder Adjust to your taste
1/2 teaspoon Paprika
1/4 lemon squeezed Lemon Juice

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  • Beef Inspired
  • Chicken Inspired
  • Easy
  • Quick

Buen provecho, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 20 mins
  • Serves 8
  • Easy


  • Southwestern Mix

  • Southwestern Aioli



Twelve months of the year I eat the taste of summer. At least that’s what I think this vegan wrap recipe with a southwestern edge brings. Bursting with flavor, fresh ingredients, freshly made and healthy. For a quiet night in with the family or set for a party on the patio or by the pool. Watch them disappear.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan table. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan wrap recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan wrap recipe.

Check these out for some Vegan Chop House favorites that are quick and easy to make; Spinach and Arugula Salad, Caesar Salad, Thousand Island Dressing, Butter Bean and Cilantro Dip, and a great tasting Hummus.

True story: My daughter (Blythe) and three of her greatest pals were staying over. It had long been a tradition for me to cook for them and for us all to look forward to it. Until Blythe and I turned vegan – so they thought. First time over, no excited questions of, “what you making?” Nope! There seemed to be an air of gloom. Until they smelled what they smelled, laughed as they always laughed, sat at the table as they always sat. Half way through the vegan wrap, one of Blythe’s pals said, “I thought you were vegan?!” “We are”, she said. With eyes-wide, and a silence at the table… until, “But this is so good, what is it?” The looks and laughs that followed put everything back in its place at my table. Little did we know it was never going to change things. Add a vegan wrap recipe to your tool belt. It’s great to be a vegan, the Vegan Chop House way. Buen provecho, vegan style, the Vegan Chop House way. The home of crazy good food.

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Southwestern Spice Mix

Place all of the ingredients into a jar and shake.
This recipe only needs 2 teaspoons of the southwestern spice mix.


Southwestern Aioli

Add the ingredients into a bowl and mix. Chill for 30 minutes.


Putting it all together

Place a skillet onto a medium heat. Add a tablespoon of olive oil and the crumbles. Heat the crumbles through for 5 minutes.


Into a large mixing bowl, place all of the fresh ingredients and the dry southwestern mix ingredients. Mix well.


Heat a large skillet or frying pan on a medium heat. When hot, place a wrap onto the pan for 10 seconds and remove.


Place the tortilla wrap onto a clean, flat, dry surface. Spoon enough of the fresh ingredients onto the wrap, add a little of the aioli, and roll according to the wraps directions.


Serve fresh.

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