Vegan Red Pepper & Kale Lunch Wrap

A tasty vegan lunchtime wrap packed with flavours including red pepper and kale.

Vegan Red Pepper & Kale Lunch Wrap on a spotted white napkin, on a pink tea plate sitting on a wooden tray


LUNCHTIME WRAPS


Wraps make a nice change from sandwiches and I have to admit I do prefer them, although a well-stacked sandwich is a thing of joy.

The secret is to find large soft flour tortillas that will wrap well and take a decent amount of filling.

Like sandwiches its good to create a bit of a barrier between the fillings and the wrap to stock it going soggy. 

Dairy-free spread, mayo or mustard are all good options to spread on first, then add your salad leaves before adding your other ingredients.

If you are adding anything in oil (like artichokes, peppers or sundried tomatoes), pat them dry first on kitchen paper and go easy on pesto and other dressings.


VEGAN RED PEPPER & KALE LUNCH WRAP


These red pepper and kale wraps are bursting with flavour, but easy to make.

The flavours complement each other beautifully with a bit of tang from pickled beetroot.

If you don't like pickled beetroot, try plain beetroot instead, you will find vacuum pack beets in your local supermarket.


Ingredients for Vegan Red Pepper & Kale Lunch Wrap

WHAT DO I NEED TO MAKE RED PEPPER & KALE WRAP?



  • FLOUR TORTILLAS - Look for large soft tortillas. I like wheat and white tortillas.
  • PESTO - Homemade or store-bought. I like Sacla Vegan Pesto.
  • KALE - Trim the woody stalks from the kale and give it a rub to soften it before adding it to your wraps.
  • RED PEPPER - For this wrap, I used roasted red pepper, it's lovely and soft and has the slightly charred smokey flavour. I often find they are sweeter too. Roasting peppers takes that harshness away. You can use jarred roasted peppers or roast them yourself.
  • SUNDRIED TOMATOES - Give these a pat with kitchen paper to remove some of the oil before adding to the wrap, or it will drip out of the wrap and may make it soggy.
  • BABY BEETS - Pickled baby beets add the tang to these wraps. Just lush!




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Vegan Red Pepper & Kale Lunch Wrap.A tasty vegan lunchtime wrap packed with flavours including red pepper and kale. Perfect for a work or school lunch box

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HOW TO FOLD A LUNCH WRAP

An illustration showing how to fold a lunch wrap

If you don't make a wrap very often, it can be tricky. Check out my guide to folding a lunch wrap.
  1. Place the wrap on a cutting board.
  2. Place your filling in a line across the tortilla above the middle leaving space at either side. Don't overfill it unless you plan in eating it with a fork and knife.
  3. Fold the sides over some of the filling.
  4. Fold the top down over the filling and folded in sides.
  5. Roll firmly towards you.
  6.  Cut in half to serve or wrap in greaseproof paper or foil for later and pop in the fridge.


Carrot & Spinach Crunch Lunch Wrap on a spotty napkin

MORE LUNCHTIME WRAPS TO TRY

Here are a few more wraps for you to add to your lunch box.

Also check out 20 Best Vegan Lunch Wrap Recipes and why not try a vegan version of the British classic cheese savoury?


Close up of Vegan Red Pepper & Kale Lunch Wrap on pink plate

vegan lunch, vegan lunch box, vegan wrap, vegan lunch wrap, red pepper wrap, kale wrap, vegetable wrap, vegan sandwich, vegan lunch ideas, vegan recipe
lunch
British, vegan
Yield: 1
Author: Jacqueline Meldrum
Vegan Red Pepper & Kale Lunch Wrap

Vegan Red Pepper & Kale Lunch Wrap

A tasty vegan lunchtime wrap packed with flavours including red pepper and kale.
Prep time: 10 MCook time: Total time: 10 M

Ingredients:

  • 1 large flour tortilla
  • 1 tbsp pesto
  • 1 roasted red pepper, sliced
  • 3 sundried tomatoes, sliced
  • 1 large pickled baby beet, sliced
  • A handful of fresh basil (optional)
  • A handful of kale leaves

Instructions:

  1. Prepare your veg. Any ingredients in oil should be patted dry with kitchen paper.
  2. Remove the stalks from the kale, up into each leaf, then rub the kale between your fingers to soften it.
  3. Spread pesto across your wrap and then pile your fillings three-quarters of the way up your wrap (starting with the kale and basil) in a line, leaving the sides empty.
  4. Fold the sides in over some of the filling, then fold the top down over the filling and tucked in sides and roll towards you firmly.
  5. Cut in half and serve or wrap in greaseproof paper or foil and keep in the fridge until needed or add to your lunchbox.
  6. Enjoy!

Notes:


If you don't like pickled beetroot, look for the vacuum-packed plain cooked beetroot in your local supermarket.
 This wrap can be made the night before, but is better made and eaten the same day.
Calories
344.65
Fat (grams)
15.63
Sat. Fat (grams)
2.92
Carbs (grams)
44.84
Fiber (grams)
5.07
Net carbs
39.77
Sugar (grams)
11.44
Protein (grams)
9.05
Sodium (milligrams)
364.54
Cholesterol (grams)
3.88
Created using The Recipes Generator

14 comments

  1. Wraps are a great alternative to sandwiches. Perfect for packed lunches too. Such a good combination of flavours, with easy ingredients for a delicious lunch.

    ReplyDelete
    Replies
    1. Yes wraps do make a nice change from sandwiches and this one is very tasty.

      Delete
  2. Wraps are so much better than sandwiches! I'm giving this a go this week!

    ReplyDelete
    Replies
    1. Yes I agree, I prefer them too. I hope you enjoy them.

      Delete
  3. This sounds like the perfect lunch to me! Love that it is easy to make and can be eaten cold.

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  4. These wraps are perfect for back to school and even for adults who are returning to the workplace. I love that they are healthy and a great alternative to sandwiches.

    ReplyDelete
    Replies
    1. Yes good for school and work packed lunches I hope you try them.

      Delete
  5. This looks really good and healthy. I love having wraps at lunch :)

    ReplyDelete
  6. Oh that looks so colorful and delish. I can't wait to try it.

    ReplyDelete
    Replies
    1. I hope you do try it and I hope you enjoy it 😊

      Delete
  7. Can you use raw beets in this wrap?

    ReplyDelete
    Replies
    1. Yes, just peel and finely grate them. Just as good and more crunch too.

      Delete

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