Simple Sundays | Veggie Wraps

Simple Sundays | Veggie Wraps

Veggie Wraps | Kitchen Confidante

I’m sitting at my desk and trying really hard to concentrate on these veggie wraps but am extremely distracted right now. My nose is getting tickled by the tempting scent of Asian-spiced short ribs braising in the oven. I can’t even tell you how hard it is to think of veggies when the scent of beefy umami is swirling around the house.

But let’s put that aside for a moment. Because these veggie wraps need a little respect. I never really thought to share these so formally with you, they seem so ordinary, but I realized that they deserve some attention. After all, this is the food I eat. Quite often, in fact.

My weekdays are, like yours, busy, and I like to keep it that way. And when lunchtime rolls around, a Veggie Wrap is what I crave. Not too long ago, I shared my lunch on Instagram, when one of my friends there asked if the recipe was on the blog. It was that moment that I thought, it probably should!

Veggie Wraps | Kitchen Confidante | Wraps
Veggie Wraps | Kitchen Confidante | Cilantro
Veggie Wraps | Kitchen Confidante | Mustard and Hummus

These Veggie Wraps have been my favorite lunch the last several weeks. I just love slathering on thick hummus and speckled whole grain mustard on a tortilla and plopping my favorite fresh vegetables on top.

Veggie Wraps | Kitchen Confidante | Ingredients

Simple. Fresh. Healthy. And super satisfying. It’s no wonder I find myself eating this almost every day.

Veggie Wraps | Kitchen Confidante | Assembled

What’s your favorite lunch? I’d love to know!

Veggie Wraps

Makes 2 wraps. | Prep: 5 minutes


2 tortillas (your choice: wheat, brown rice, flour)
1/2 cup hummus
3 tablespoons whole grain mustard
1 cup spinach or your favorite greens
1/3 of an English cucumber, sliced lengthwise
1 avocado, halved and sliced
1/2 cup shredded carrots
1/4 cup feta cheese
2 tablespoons cilantro, rough chopped


Spread about 1/4 cup of hummus on each tortilla, followed by 1 1/2 tablespoons of mustard, leaving a 2 inch border around the edge. Scatter the spinach over top, followed by cucumber, avocado, and carrots. Sprinkle feta cheese and cilantro. Roll the wrap and enjoy.


  1. Mindy

    I make these several times a week in the summer for lunches for the kids and I. Love, love, love me some veggie wraps for sure.
    As always, your pictures are stunning and now I officially want one for breakfast. :o)

  2. Holly

    Sometimes it’s the simplest things we forget about even though we love them so much. These make me want wraps for dinner tonight.

    • Liren

      I do need to post on those short ribs…need to make them again, they disappeared before I could photograph them :)

  3. Valerie

    Thanks for sharing your now not-so-secret lunches! In college I used to live on veggie wraps (and various snack-y, much-y items!). ;) It’s about time to return to the beloved simple, fresh wraps.

    Love your crisp, bright photos!

  4. Gina

    I bet you couldn’t concentrate, lol. I’ve been so busy at lunch time, I’ve been eating a ton of wraps too. I like your hummus and mustard combo. I’ve been using a olive hummus I found at Trader Joe’s, I have to eat the whole thing because no one else around here likes olives, but I don’t mind. It really does have that briny olive punch. Hope you had a great weekend. Sitting here getting my calendar in order and now I’m thinking of lunch. Lol.

    • Liren

      I know what I’ll be doing when I go to TJ’s tomorrow – hunting down that olive hummus! Sounds fantastic!

    • Liren

      Definitely! That’s what I do for my family, since they love to have a little extra protein.


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