Veggie Wrap

  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

I loved Roxanne’s Creamy White Bean and Chive Spread and wanted to incorporate it into a recipe, and this was the perfect one.

These are quick, healthy, gluten-free wraps that are filled with nutritious goodness.  Fill them with what you want, but I chose carrots, cucumbers, sprouts, tofu and the Creamy White Bean and Chive Spreadhowever you could sub in hummus.  You could also not use any spread and whip up a dipping sauce, like our (Sorta) Spicy Peanut Sauce.

Have some fun with these!


  • 1 Block of Tofu, cut into strips
  • 1 Bunch of Chard
  • Sliced Veggies - Carrots, Cucumbers, Sprouts etc.
  • Creamy White Bean and Chive Spread or hummus


Step 1

Make the spread, if you that's what you are chosing to use

Step 2

Saute the tofu with a little salt and pepper until both sides are slightly golden brown.

Step 3

Slice the veggies into thin slices.

Step 4

Steam the chard ever so slightly. You don't want to actually cook it, rather just make it a little more pliable and easy to work with.

Step 5

Assemble the fillings at the bottom of the chard leaf (don't overload it!), then roll it up tight, like a burrito.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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Comments (3)

  1. posted by Mike on February 23, 2013

    I wonder what this would be like with grape leafs instead? My late mother was Greek was she used to make us stuffed grape leafs – yummy!

  2. posted by VeganGypsy on March 18, 2013

    This looks delicious! I had a similar dish recently but the “wrap” was made of Collard leaves. Yummy!

    • posted by Jake on March 25, 2013

      Collards would be great too – any dark leafy green with the ability to hold the ingredients in will work.


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