This wrap makes the best lunchtime meal because it is filling and packed with plant-based nutrients, but is light on digestion and won't give you afternoon fatigue.
Add more veggies to your diet with this healthy vegan wrap.
You get to choose the protein, but make sure to check out our plant-based protein suggestions below.
Meal prep the ingredients at the beginning of the week for a flavorful satisfying lunch you will look forward - see suggestions below.
Pack it up for lunch the night before or the morning of, enjoy your nutrient-dense lunch and stay full until dinner! This also makes a great post-workout meal.
There are a few options and customization that can be made when it comes to making this vegan kale wrap.
To make this wrap high in protein, we recommend making it with our blackened tofu recipe and adding in hemp seeds for additional protein and nutrients.
If you don't have much time for cooking during the week, you can always meal prep the tofu and use it in other recipes like grain bowls or salads.
Here are some other plant-based protein options when in a pinch: cooked or roasted chickpeas, a hefty serving of hummus, tempeh (try this smoky tempeh), quinoa (try this smoky quinoa), really any legume or lentil.
This is what holds it all together, choose a tortilla wrap that best fits your dietary needs.
We used a gluten-free wrap, but sometimes a good quality gf wrap is hard to come by. When that happens I like to use a large collard green instead, even if I have to make an extra wrap.
If you do not have a gluten allergy or sensitivity use your favorite tortilla wrap, whether that is a spinach wrap or even a pita.
Keep in mind the larger the wrap the easier to assemble.
We used our creamy vegan dressing for the vegan wrap, but you can use any dressing you prefer. Since this dressing is cashew based it adds additional protein and healthy fats.
For something quick, opt for a store-bought dressing, like ranch, caesar, or goddess dressing.
How to build a vegan wrap:
- gluten-free tortilla wrap
- blackened tofu
- curly kale
- diced cucumbers
- diced tomatoes
- hemp seeds
- creamy dressing
- avocado slices
You can use whichever vegetables are in season, but cucumbers and tomatoes go nicely with the rest of the star ingredients without taking over the recipe.
See the recipe card for quantities.
Spicy Vegan Wrap - If you like it spicy you can easily add some heat to this wrap (aside from hot sauce), you can add heat when seasoning your protein choices, like cayenne pepper or red pepper flakes. Alternatively, try this chipotle crema instead of the creamy cashew dressing.
Your choice of dressing. We used creamy cashew dressing or use your favorite store-bought dressing.
See suggestions on protein and dressing in the ingredients section above.
Prepare the kale and veggie fillings.
Prepare the ingredients, by washing and cutting the veggies. Smaller bitesize pieces are ideal.
Remove the stems from the kale and tear the leaves into small to medium size pieces.
Massage the kale. Massaging the kale breaks it down and makes it less chewy.
In a large mixing bowl add the kale and veggies, we used tomatoes and cucumber.
Leave the avocado slices on the side.
Add the hemp seeds and creamy cashew dressing to the bowl and mix the wrap fillings together.
Note: If meal prepping for the week then leave the dressing on the side.
Add the avocado slices to the tortilla wrap.
Add the kale and veggies tossed in the dressing to the wrap.
Top with your choice of protein, we are topping or vegan wrap with our slabs of blackened tofu.
How to wrap the tortilla:
Fold in the sides of the tortilla.
Fold down the top side of the tortilla.
Then start to roll the tortilla and at the same time press the ingredients into the wrap with your fingers as your roll.
Roll the tortilla until completely wrapped and leave the loose side on the bottom or else it will unfold.
Cut the veggie wrap in half if you desire and enjoy!
If storing leftovers consume the dressed veggies/kale within 1 day.
If meal prepping, do not dress the veggies until you are ready to consume or build your wrap. Once the wrap is built I recommend consuming it within 1 day or less.
If making the wrap for lunch, assemble it the night before or the morning of.
Store the ingredients, veggies, protein, and dressing, in separate airtight containers until ready to consume.
Prepare the avocado fresh or make an avocado mash and add lime or lemon to keep the avocado fresh - this will last 1-2 days.
Yes, kale can be eaten raw and actually has better nutritional value when eaten raw compared to cooking. We recommend massaging kale before eating to make it less chewy and easier to digest.
More Lunch Recipes
Healthy High Protein Vegan Kale Wrap
- 8-16 slabs blackened tofu or protein choice
- 4 tortilla wraps
- 1 avocado slices
- 1 bunch curly kale
- 1 cucumber diced
- 1 tomato diced
- ¼ cup hemp seeds
- ¼ cup creamy dressing
- Prepare your choice of protein and dressing ahead of time.
- Prepare the veggies, by washing and cutting, preferable smaller bitesize pieces.
- Remove the stems from the kale and tear the leaves into small to medium size pieces and massage the kale.
- In a large mixing bowl add the veggies (kale, tomato, cucumber, any additions), hemp seeds and dressing to the bowl and mix together.
- Assemble the wrap by adding the avocado slices, dressed veggies mix, and choice of protein.
- The wrap the tortilla by folding in the sides, rolling the tortilla until completely wrapped. Cut in half and enjoy!