Gluten-Free Fresh Veggie Salad Wrap
Bursting with vibrant colors and wholesome flavors, this Gluten-Free Fresh Veggie Salad Wrap is the ultimate healthy lunch or snack option. Made with crisp romaine lettuce, juicy cherry tomatoes, crunchy carrots, creamy avocado, and a tangy lemon vinaigrette, these wraps are as nourishing as they are delicious. Gluten-free wraps provide a soft base, while a spread of hummus adds a rich, savory touch. This quick, no-cook recipe requires just 20 minutes of prep time, making it perfect for busy weekdays. Packed with fresh, raw veggies and naturally gluten-free ingredients, it’s a fantastic choice for those seeking a light, plant-based meal. Serve these wraps as a refreshing entrée or pair them with a homemade soup for an extra-satisfying spread that’s sure to delight!
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Recipe Information
Ingredients
- 4 pieces Gluten-free wraps
- 8 leaves Romaine lettuce leaves
- 1 medium Cucumber
- 12 pieces Cherry tomatoes
- 1 medium Red bell pepper
- 1 large Avocado
- 1 large Carrot
- 0.5 medium Red onion
- 0.25 cup Fresh cilantro
- 0.5 cup Gluten-free hummus
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all the vegetables thoroughly under running water.
Peel the cucumber, then cut it into thin slices.
Halve the cherry tomatoes.
Slice the red bell pepper into thin strips, discarding the core and seeds.
Scoop out the avocado and cut it into thin slices.
Peel the carrot, then use a grater or peeler to create thin ribbons.
Thinly slice half of the red onion.
Chop the fresh cilantro finely.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create a simple vinaigrette.
Lay one gluten-free wrap on a flat surface and spread 2 tablespoons of gluten-free hummus over the entire wrap.
Place 2 romaine lettuce leaves in the center of the wrap.
Arrange a mixture of cucumber slices, cherry tomatoes, red bell pepper strips, avocado slices, carrot ribbons, and red onion slices over the lettuce, leaving space around the edges to fold the wrap.
Sprinkle a small amount of fresh cilantro over the vegetables.
Drizzle 1 tablespoon of the lemon vinaigrette over the vegetables.
Fold the sides of the wrap over the filling, then roll up tightly from the bottom to encase the vegetables.
Repeat with the remaining wraps and ingredients.
Slice each wrap in half, if desired, and serve immediately.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 25.5 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
