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Bold, Spicy & Colorful Vegan Wraps

Love savory? Well, look no further…

Spice up tonight's dinner with these colorful vegan wraps.

Many people (who I like to call “unfortunate meateaters”) think that vegan cuisine is plain and boring. Well, I assure you, it most certainly isn’t!

​Want to impress friends and family with fancy, easy-to-cook vegan dishes? Perhaps even tempt them to turn veggie? Then show off with this health-packed recipe that tastes great and looks the part.

Bold, Spicy & Colorful Vegan Wraps
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Bold, Spicy & Colorful Vegan Wraps
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Bold, Spicy & Colorful Vegan Wraps
BigOven - Save recipe or add to grocery list Yum
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Bold, Spicy & Colorful Vegan Wraps
BigOven - Save recipe or add to grocery list Yum
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the filling
  • 1 sweet potato peeled and chopped
  • 1 dash coconut oil divided
  • 1 pinch rosemary
  • 250 g butter beans
  • 0.5 leek chopped
  • 1 beet large, chopped
  • 1 red onion medium, chopped
  • 75 g mixed nuts (almond, red peanut, cashew, and brazil), roughly chopped
  • 2 tortilla wraps
  • 1 teaspoon Cajun spice
For the panco-crusted celery and fondant
  • 0.5 celery stick
  • 1 teaspoon bread crumbs
  • 0.25 teaspoon sage
  • 0.25 teaspoon mixed peppercorns
  • 0.25 teaspoon onion powder
  • 50 ml vegetable stock
  • 10 ml lemon juice
  • 2 teaspoon sunflower butter divided
  • 1 teaspoon Panko (Japanese-style breadcrumbs)
  • 0.5 corn on the cob
  • 0.25 teaspoon garlic granules
  • 1 pinch rosemary
  • 1 dash soy sauce
  • 1 pinch black pepper
For the sauce
  • 0.5 beet chopped
  • 0.5 red onion chopped
  • 1 teaspoon cranberry sauce
  • 0.5 teaspoon vegetable gravy granules
  • 120 ml Water
  • 1 pinch brown sugar to taste
For the onion garnish
  • 1 red onion peeled
  • mixed peppercorns
  • Yuzu citrus seasoning
Instructions
  1. Preheat oven to 180C/356F.
  2. Prep the sweet potato. Spray with coconut oil and add rosemary. Brush the corn on the cob with sunflower butter. Bake in the oven for 15-20 minutes.
  3. For the stuffing fondant, mix together breadcrumbs, celery, sage, mixed peppercorns, onion powder, vegetable stock, and lemon juice. Blitz in the food processor, then fry mixture in a pan with 1 teaspoon of sunflower butter on a high heat for 2 minutes. Put the mixture in a stencil, add the Panco breadcrumbs. Place in a tray and grill until golden brown.
  4. For the filling, pan-fry the butter beans, leeks, beet, red onion, and mixed nuts with a few sprays of coconut oil until softened, 10 minutes on a medium heat. Add water while frying.
  5. Prepare the tortilla wraps, spray with coconut oil and rub with the Cajun spice. Add the filling and the roasted sweet potatoes. Roll the wraps, brush with butter, and place under the grill until golden brown and crispy.
  6. For the sauce, fry the beet, red onion, cranberry sauce and gravy granules on a medium heat for 2 minutes. Add water and bring to boil, simmer for 2 minutes, stirring constantly. Add brown sugar for extra sweetness if desired.
  7. Score the red onion lightly with a knife. Sprinkle with mixed peppercorns and marinate with the yuzu citrus seasoning.
  8. Slice corn on the corn into chunks. Dress plate.
  9. Add 1 teaspoon of sunflower butter, the garlic granules and a pinch of rosemary to a pan, fry for 1 minute on a high heat. Add soy sauce or season with black pepper. Drizzle this sauce over the corn. Serve.
Nutrition Facts
Bold, Spicy & Colorful Vegan Wraps
Amount Per Serving
Calories 666 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 5g 25%
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Sodium 1420mg 59%
Potassium 964mg 28%
Total Carbohydrates 92g 31%
Dietary Fiber 18g 72%
Sugars 20g
Protein 19g 38%
Vitamin A 195%
Vitamin C 35%
Calcium 18%
Iron 31%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts Disclaimer

Start with colorful and health-packed ingredients

Start with colorful and health-packed ingredients

Stuff your wraps with mixed nuts for extra crunch

Stuff your wraps with mixed nuts for extra crunch

Beans, nuts, and a juicy beet

Beans, nuts, and a juicy beet

Stuffing fondant ingredients ready to blitz

Stuffing fondant ingredients ready to blitz

The vibrant beginnings of a healthy meal

The vibrant beginnings of a healthy meal

Sweet potato, corn, and onion baked to perfection

Sweet potato, corn, and onion baked to perfection

Load up your wraps with baked veggies

Load up your wraps with baked veggies

Sweet beet, red onion, and cranberry sauce

Sweet beet, red onion, and cranberry sauce

Get creative with how you dress the plate

Get creative with how you dress the plate

Herb stuffing fondant topped with roasted onion

Herb stuffing fondant topped with roasted onion

Bold, Spicy & Colorful Vegan Wraps

Bold, Spicy & Colorful Vegan Wraps

Pro Tips

When you dress the plate, experiment with presentation. Treat the plate like a canvas!

​These vegan Cajun butter bean, vegetable, and mixed nut wraps pack a spicy punch. Serve with caramelized cranberry, red onion, and beetroot sauce; panco-crusted celery with mixed herb stuffing fondant, corn on the cob, and garlic rosemary butter; and a roasted, yuzu citrus-infused, mixed-peppercorn onion.

​You won’t fail to impress with this bold, spicy, and vibrant dish.

Happy vegan cooking!

About the author

Noel Barr

I’ve worked in hospitality for over 15 years. I’ve been a barista, waiter, bartender, mixologist, and restaurant supervisor. Now, I’m a bar manager, but I also call myself ‘Chef’. I’ve always loved to cook, but it wasn’t until I turned vegan that I discovered my passion for creating delicious dishes. I’ve now been vegan for two years, after four years as a vegetarian. I’m so glad I made the switch, the health benefits are phenomenal. It’s all about the vegan revolution! I’ve a degree in fine art and design, and bring a eye for original presentation to the kitchen. I love to treat the plate like a canvas and experiment with color, texture, and taste. For me, experimentation is key to making a great dish.