Easy Veggie Wraps with Yogurt Mayo – 25-Minute

These veggie wraps are my go-to when I need a quick, satisfying meal that doesn't weigh me down. They're packed with colorful, crunchy vegetables and a tangy yogurt mayo that ties everything together beautifully.

I love how versatile they are – you can use whatever vegetables you have on hand, and the yogurt mayo is so much lighter than traditional mayonnaise. Plus, they come together in just 25 minutes, making them perfect for busy weeknights or meal prep.

Whether you're looking for a healthy lunch option or a fun dinner the whole family will enjoy, these wraps deliver on flavor and nutrition. Let's get rolling!

About the Ingredients

4 large whole wheat tortillas (10-inch)

Use any tortillas you like; gluten-free work too. For extra flavor, try sun-dried tomato or spinach tortillas.

1 cup (150g) shredded red cabbage

Adds crunch and color. Substitute with green cabbage or coleslaw mix.

1 large carrot, julienned (about 1 cup)

For sweetness and crunch. You can use pre-shredded carrots for convenience.

1 red bell pepper, thinly sliced

Adds sweetness and vibrant color. Any color bell pepper works.

1 cup (30g) baby spinach leaves

Packed with nutrients. Substitute with arugula or mixed greens.

1/2 English cucumber, thinly sliced

Refreshing and crisp. If using regular cucumber, peel it first.

1/2 cup (120g) plain Greek yogurt

Thick and creamy. Use full-fat for richness or low-fat for lighter option. Vegan? Use plant-based yogurt.

2 tablespoons mayonnaise

Adds creaminess to the yogurt sauce. Use vegan mayo for dairy-free.

1 tablespoon fresh lemon juice

Adds brightness. Use lime juice if you prefer.

1 small garlic clove, minced

For a savory kick. Use 1/4 teaspoon garlic powder in a pinch.

1/2 teaspoon salt

Enhances flavors. Use sea salt or kosher salt.

1/4 teaspoon black pepper

Adds a subtle heat. Freshly ground is best.

Tips & Tricks

• Don't overfill your wraps or they'll be hard to roll. Aim for about 1/2 cup of filling per wrap.
• Warm your tortillas for 10 seconds in the microwave or in a dry skillet to make them pliable and prevent cracking.
• If you're meal prepping, store the yogurt mayo separately and add it just before eating to keep the wraps from getting soggy.

Step-by-Step Instructions

1. Make the Yogurt Mayo

In a small bowl, whisk together yogurt, mayonnaise, lemon juice, garlic, salt, and pepper until smooth. Set aside.

2. Prep the Vegetables

Shred the cabbage, julienne the carrot, slice the bell pepper and cucumber. Rinse and dry the spinach. Having everything ready makes assembly quick.

3. Warm the Tortillas

Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them for 10-15 seconds. This makes them pliable and easier to roll.

4. Spread the Sauce

Lay a tortilla on a flat surface. Spread about 2 tablespoons of the yogurt mayo evenly over the center, leaving a 1-inch border around the edges.

5. Layer the Vegetables

Evenly distribute a quarter of the cabbage, carrot, bell pepper, spinach, and cucumber over the sauce. Don't overfill – you want to be able to roll it up.

6. Roll the Wrap

Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the filling as you go. Repeat with the remaining tortillas and filling.

7. Slice and Serve

If desired, slice each wrap in half diagonally and serve immediately. They're great fresh, but you can also toast them for a warm, crispy texture.

Delicious Variations

Swap the veggies for whatever you have

shredded Brussels sprouts, sliced radishes, or roasted sweet potatoes are all delicious.

• Add roasted chickpeas or grilled chicken for extra protein.
• Make it vegan by using plant-based yogurt and vegan mayo.

How to Store Wraps de legumes, la mayonnaise au yaourt est dans mon livre en bio

Frequently Asked Questions

I hope you enjoy these fresh and flavorful veggie wraps! If you try them, let me know in the comments below – I'd love to hear how they turned out. Happy cooking! Here's to small steps, big impact.

Wraps de legumes, la mayonnaise au yaourt est dans mon livre en bio

Wraps de legumes with creamy yogurt mayo – a fresh, 25-minute vegetarian meal that's perfect for lunch or light dinner.

★★★★½ 4.8 (156 ratings)

15 minPrep time10 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 4 large whole wheat tortillas (10-inch)
• 1 cup (150g) shredded red cabbage
• 1 large carrot, julienned (about 1 cup)
• 1 red bell pepper, thinly sliced
• 1 cup (30g) baby spinach leaves
• 1/2 English cucumber, thinly sliced
• 1/2 cup (120g) plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

📋 Instructions

1. 1Make the Yogurt Mayo — In a small bowl, whisk together yogurt, mayonnaise, lemon juice, garlic, salt, and pepper until smooth. Set aside.
2. 2Prep the Vegetables — Shred the cabbage, julienne the carrot, slice the bell pepper and cucumber. Rinse and dry the spinach. Having everything ready makes assembly quick.
3. 3Warm the Tortillas — Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them for 10-15 seconds. This makes them pliable and easier to roll.
4. 4Spread the Sauce — Lay a tortilla on a flat surface. Spread about 2 tablespoons of the yogurt mayo evenly over the center, leaving a 1-inch border around the edges.
5. 5Layer the Vegetables — Evenly distribute a quarter of the cabbage, carrot, bell pepper, spinach, and cucumber over the sauce. Don't overfill – you want to be able to roll it up.
6. 6Roll the Wrap — Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the filling as you go. Repeat with the remaining tortillas and filling.
7. 7Slice and Serve — If desired, slice each wrap in half diagonally and serve immediately. They're great fresh, but you can also toast them for a warm, crispy texture.

👨‍🍳 Chef's Note: For a more substantial meal, serve these wraps with a side of soup or a small salad. They're also great for packing in lunchboxes – just wrap them tightly in parchment paper.

Servings: 4

Cuisine: Mediterranean

Course: Lunch

Nutrition (per serving): 285 kcal · 10g protein · 38g carbs · 11g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste swaps for busy families. She focuses on small, actionable changes that fit into real life without judgment or guilt.