Vegan Wrap anyone?

Creative fashion blogger with a flair for simplicity and healthy living.

2018 has been a year full of surprises, one of them being how veganism has become the new trend.

I know that at first everyone was opposed to it. Thinking how can anyone not eat any meat? Can it be possible? were a few of the many questions we all asked. As this new trend progressed, so did we. All of a sudden being vegan did not sound so bad after all. They have the most delicious recipes for dinner, snacks and even baking that will make you say...meat? what meat?

I am not a vegan, but as a believer that healthy starts from the inside out, I myself indulge in some delicious vegan recipes that I collected over time. One being my overall favorite, because even my 8-year-old loves it. This delicious recipe was found a long time ago while scrolling through Pinterest (my recipe book, in which I visit religiously daily) Recipe by: Sarah in WELL and FULL

Why do I love and recommend this recipe so much?

 Every meal we decide to consume helps us stay energize throughout the day and provides the daily value of vitamins and minerals our bodies need.

Below is the list of ingredients in this recipe and their benefits.

Potatoes: Contain fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health. Potatoes contain significant amounts of fiber, which helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.

Scallions: Scallions are low in calories and fat-free and provide some fiber. They have calcium, iron and vitamin C, but mostly scallions get the better of shallots when it comes to vitamins A and K.

Guacamole:  coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber, so there are only 2 "net" carbs, making this a low-carb friendly plant food. Avocados do not contain any cholesterol or sodium and are low in saturated fat. This amazing fruit helps prevent constipation, maintain a healthy digestive tract, and lower the risk of colon cancer.

Sprouts: Besides vitamins C, A, and K, sprouts contain fiber, manganese, riboflavin, copper, protein, thiamin, niacin, vitamin B6, pantothenic acid, iron, magnesium, phosphorus, and potassium. The amounts these vitamins and minerals impart generate benefits for nearly every area of the body.

 This can be made for lunch or a snack if changed to small portions.

 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings 4 Wraps


Roasted Potatoes

  • 4 Cups Chopped Red Potatoes
  • Extra Virgin Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Coriander
  • 1/4 Tsp Cumin
  • Pinch of Cayenne optional


  • Tortillas of your choice
  • Guacamole homemade 
  • Your favorite vegan BBQ sauce
  • Greens or sprouts
  • Scallions


 Preheat the oven to 425 degrees F.

Prep the potatoes - wash and dry them, then chop into square-like pieces. The final yield should be four cups, but how many potatoes you use greatly depends on how large your potatoes are. In my case I used about 5 red potatoes. 

In a bowl, mix potatoes with a drizzle of olive oil, salt, and spices. Mix well until potatoes are evenly covered. On a baking sheet lined with parchment paper (don't use tin foil - the potatoes will stick) bake potatoes for 30-40 minutes, stirring halfway.For extra crispiness, feel free to broil the potatoes for 2-3 minutes, if desired.Putting It All Together Then, assemble your wraps. You should have enough potatoes for about four wraps (depending on how much you use.Spread a layer of guacamole and barbecue sauce on the tortilla (I used spinach and herb tortillas). Then, add a layer of greens and scallions. Finally, add on the potatoes and wrap it up.Cut in half or serve whole, whatever you like.





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