A tasty vegan lunchtime wrap packed with flavours including red pepper and kale.

Vegan Red Pepper & Kale Lunch Wrap on a spotted white napkin, on a pink tea plate sitting on a wooden tray

LUNCHTIME WRAPS

Wraps make a nice change from sandwiches and I have to admit I do prefer them, although a well-stacked sandwich is a thing of joy.

The secret is to find large soft flour tortillas that will wrap well and take a decent amount of filling.

Like sandwiches, it's good to create a bit of a barrier between the fillings and the wrap to stock it going soggy.

Dairy-free spread, mayo, or mustard are all good options to spread on first, then add your salad leaves before adding your other ingredients.

If you are adding anything in oil (like artichokes, peppers or sundried tomatoes), pat them dry first on kitchen paper and go easy on pesto and other dressings.

also try - Vegetable Pinwheel Sandwiches for Kids

VEGAN RED PEPPER & KALE LUNCH WRAP

These red pepper and kale wraps are bursting with flavour, but easy to make.

The flavours complement each other beautifully with a bit of tang from pickled beetroot.

If you don't like pickled beetroot, try plain beetroot instead, you will find vacuum pack beets in your local supermarket. However, remember to pat it on kitchen paper to remove any excess vinegar or juice.

Serve with Easy Paprika Tortilla Chips & Carrot & Dill Coleslaw

Ingredients for Vegan Red Pepper & Kale Lunch Wrap

WHAT DO I NEED TO MAKE RED PEPPER & KALE WRAP?

FLOUR TORTILLAS - Look for large soft tortillas. I like wheat and white tortillas.
PESTO - Homemade or store-bought. I like Sacla Vegan Pesto.
KALE - Trim the woody stalks from the kale and give it a rub to soften it before adding it to your wraps.
RED PEPPER - For this wrap, I used roasted red pepper, it's lovely and soft and has the slightly charred smokey flavour. I often find they are sweeter too. Roasting peppers takes that harshness away. You can use jarred roasted peppers or roast them yourself.
SUNDRIED TOMATOES - Give these a pat with kitchen paper to remove some of the oil before adding to the wrap, or it will drip out of the wrap and may make it soggy.
BABY BEETS - Pickled baby beets add the tang to these wraps. Just lush!

also try Homemade Vegan Cashew Pesto

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Vegan Red Pepper & Kale Lunch Wrap.A tasty vegan lunchtime wrap packed with flavours including red pepper and kale. Perfect for a work or school lunch box

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HOW TO FOLD A LUNCH WRAP

If you don't make a wrap very often, it can be tricky. Check out my guide to folding a lunch wrap.

Place the wrap on a cutting board.
Place your filling in a line across the tortilla above the middle leaving space at either side. Don't overfill it unless you plan on eating it with a fork and knife.
Fold the sides over some of the filling.
Fold the top down over the filling and folded in sides.
Roll firmly towards you.
Cut in half to serve or wrap in greaseproof paper or foil for later and pop in the fridge.

also try Onion Bhaji Lunch Wrap

Carrot & Spinach Crunch Lunch Wrap on a spotty napkin

MORE LUNCHTIME WRAPS TO TRY

Here are a few more wraps for you to add to your lunch box.

Also, check out 20 Best Vegan Lunch Wrap Recipes and why not try a vegan version of the British classic cheese savoury? Oh it's so good!

For more inspiration check out 101 Vegan Sandwiches - Back to School Kids Lunch boxes.

📖 Recipe