These Loaded Vegan Veggie Wraps with Chimichurri Dipping Sauce are the perfect on the go lunch. Packed with fresh veggies and served with an herb-filled sauce.
Today I am back with another Back to School wrap idea. And when I say “back to school” I really mean, a quick, easy lunch you can have on the go. So don’t worry, you don’t actually have to be in school to eat this.
Last week I shared the Smashed Chickpea Salad Wrap. Which you guys have been LOVING! I’m so glad because that is one of my favorite meals of all time. Like, I literally eat it at least once a week.
But we all need variety in our life…we can’t just live off of chickpea salad for the rest of our lives. Which is why I have another tasty wrap recipe to add to the lunch rotation.
This wrap is especially good because it gives you the opportunity to use up all of those leftover veggies in your fridge. You can easily swap out veggies I used for whatever you have on hand. This would be great with just about any combo of veggies you come up with.
The most important part of this wrap (and what brings all of the flavors together) is the Chimichurri Dipping Sauce. If you have never had chimichurri, then prepare for your brain to explode, because this stuff is good!
I’ve used it in plenty of recipes in the past and you can get my recipe for this herb-filled, tasty sauce right here. If you have a favorite chimichurri recipe, feel free to use that instead! I mean mine is pretty good though…just saying. 🙂
I like to serve the chimichurri on the side – rather than putting it in the wrap. It keeps everything from getting soggy. Because a soggy wrap come lunch time, can totally ruin your day. And I don’t want your day to be ruined.
BUT, I do put a little vegan mayo directly on the wrap. Just a little though. No need to load it up.
The flavors in this wrap are so fresh! Lunch time will be something to look forward to when you have this wrap waiting for you!
More of a visual person? Check out the video:
Loaded Vegan Veggie Wraps with Chimichurri Dipping Sauce
- 4 large wraps
- 4 tbsp vegan mayo
- 2 large tomatoes sliced
- 1 red onion sliced
- 2 red bell peppers sliced
- 1 jalapeño sliced
- 2 avocados sliced
- 2 cups baby spinach
- 1/2 cup chimichurri sauce*
- Spread 1 tablespoon of vegan mayo down the center of each tortilla.
- Top with tomato, onion, bell pepper, jalapeño, avocado and baby spinach.
- Wrap up tortillas and cut in half. Serve with chimichurri sauce on the side.
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