Vegan Red Pepper & Kale Lunch Wrap
A tasty vegan lunchtime wrap packed with flavours including red pepper and kale.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Easy Vegan Sandwiches & Wraps
Cuisine: British
Keyword: lunch wrap, vegan sandwiches, wrap
Servings: 1 wrap
Calories: 171kcal
- 1 large flour tortilla
- 1 tbsp pesto
- 1 roasted red pepper sliced
- 3 sundried tomatoes sliced
- 1 large pickled baby beet sliced
- handful fresh basil optional
- handful kale leaves
Prepare your veg. Any ingredients in oil should be
patted dry with kitchen paper.
Remove the stalks from the kale, up into each leaf,
then rub the kale between your fingers to soften it.
Spread pesto across your wrap and then pile your
fillings three-quarters of the way up your wrap (starting with the kale and basil) in a line, leaving the sides empty.
Fold the sides in over some of the filling, then
fold the top down over the filling and tucked in sides and roll towards you firmly.
Cut in half and serve or wrap in greaseproof paper
or foil and keep in the fridge until needed or add to your lunchbox.
Enoy!
- If you don't like pickled beetroot, look for the vacuum-packed plain cooked beetroot in your local supermarket.
- This wrap can be made the night before, but is better made and eaten the same day.
Serving: 1g | Calories: 171kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 869mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 2mg