In a Hurry? Wrap It Up!

I’m always looking for quick, easy meal ideas, because even though I love to cook, I don’t always have time. One of my favorite go-to meals is wrapping whatever I have leftover from last night’s meal in a tortilla with a few fresh veggies. No leftovers? A few stock items from my cupboard will do!

Making tortilla wraps is a great way to stretch your grocery dollars. It turns those not-quite-enough leftovers into plenty for lunch or a light dinner, and it’s a great way to get in an extra serving of those green, leafy veggies without thinking about it.

Spinach tortillas filled with leftover Eggplant Fake-un, carrot strips, tomatoes, and some Savory Vegan Ricotta spiced with parsley and black pepper.

Let’s Talk Tortillas

Since I don’t eat a lot of bread, I generally have tortillas in the house. I usually skip the flour tortillas in favor of whole wheat, or a whole grain tortilla, which gives me more fiber, and more nutrients—and is also more filling. Many whole wheat tortilla brands available in grocery stores are accidentally vegan: not marketed as vegan products, but also free of animal product ingredients. Always read the labels.

I also usually have at least one “fun” tortilla variety in the house, usually either spinach or sun dried tomato. They’re pretty, flavorful, and a nice change from whole wheat. I usually find these at my local Whole Foods store, although I recently found spinach wraps at the local grocery that are accidentally vegan.

Corn tortillas, even inexpensive, generic ones, are generally vegan, because the sole ingredient is masa, or coarse corn meal.

Most tortillas freeze well in their original packaging. Store flat in the freezer.

Whole wheat tortillas filled with pumpkin leftover from Pumpkin Baked Oatmeal, black beans, and raw spinach, sprinkled with a little cinnamon.

Find Some Fillings

I usually start by checking the fridge for leftovers. Any leftover vegan “meats” can be used in wraps. I often have grilled tofu or tempeh bacon leftover from meals that are yummy in the following day’s lunchtime wraps.

I also oven roast most of my vegetables, and they’re great as the main ingredient in wraps. Long veggies like strips of eggplant, potato or parsnips are conveniently shaped for wrapping. Mashed dishes like sweet potatoes or beans also wrap well. Most grains also wrap well, so if there’s rice or quinoa leftover from last night’s dinner, throw that into the mix.

No leftovers? Check the pantry. Pop open a can of beans, flavor with your favorite spices, and heat in the microwave.

Spinach tortilla filled with Cheesy Bean Spread, Vegenaise, raw spinach, carrot shreds and cherry tomato wedges.

Don’t Forget the Cheese!

Vegan cheese options are varied. Some people use nutritional yeast, others make their cheesy spreads from tofu or beans, while others go for the commercial alternatives. All of these can be added to wraps to give them flavor and texture. Don’t feel you have to give up the taste of cheese just because you’ve given up eating animal products!

Whole wheat tortillas filled with tempeh bacon, leaf lettuce, cherry tomatoes and Vegenaise. A vegan BLT!

Veggies & Condiments

I always try to sneak an extra serving of colorful vegetables into my wraps. I keep carrot shreds, shredded cabbage, and broccoli slaw in my fridge. Small packages of these are available at most grocery stores, with the bags of fancy lettuce. Speaking of lettuce, I try to skip the iceberg in favor of leaf lettuces or spinach, which have a little more nutritional value. I grow my own tomatoes most of the year, including cherry tomatoes, which I love using in wraps. I don’t have to feel guilty about cutting into a big tomato for just a slice or two.

Don’t forget to add your favorite condiments. A little Vegenaise, mustard, or sweet relish can really perk up leftovers.