Best 7 Veggie And Rice Wrap Recipes

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Indulge in a culinary journey with our diverse collection of veggie and rice wrap recipes, a symphony of flavors that cater to every palate. Embark on a healthy and satisfying adventure as you explore an array of wraps, each featuring a unique blend of fresh vegetables, aromatic herbs, and fluffy rice, all harmoniously wrapped in a soft and pliable tortilla. From the classic crunch of shredded carrots and cabbage to the zesty kick of pickled jalapeños, every bite promises a delightful interplay of textures and flavors. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a lighter option, these veggie and rice wraps offer a versatile and customizable culinary experience. Dive into the vibrant world of vegetarian cuisine and discover the endless possibilities of plant-based ingredients, as each recipe unfolds a tapestry of colors, flavors, and textures that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

RICE PAPER WRAPS WITH VEGETABLES



Rice Paper Wraps with Vegetables image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 12 rolls

Number Of Ingredients 24

Warm water, for soaking rice paper wrappers
1 package rice paper wrappers, see Cook's Note*
1/4 cup cilantro leaves
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1 cup snow peas, stringed and julienned
3 1/2 -ounce package enoki mushrooms
1 cup bean sprouts
1 recipe seasoned Buckwheat or Soba Noodles, recipe follows
1/4 cup pickled ginger
Kosher salt and freshly ground black pepper
2 tablespoons black sesame seeds
Orange-Chili Dipping Sauce, recipe follows
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 cup cooked buckwheat noodles
1/2 cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons lime juice, about 1/2 lime
1 tablespoon sesame oil
1 tablespoon balsamic vinegar
1 teaspoon chili flakes
1 teaspoon kosher salt

Steps:

  • In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
  • To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
  • In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
  • Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.

VEGGIE BROWN RICE WRAPS



Veggie Brown Rice Wraps image

Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 14

1 medium sweet red or green pepper, diced
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
6 flour tortillas (8 inches), room temperature
1/2 cup shredded reduced-fat cheddar cheese
3/4 cup salsa

Steps:

  • In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

Nutrition Facts : Calories 377 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 675mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.

FRESH VEGGIE WRAPS



Fresh Veggie Wraps image

These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.

Provided by MW

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 35m

Yield 8

Number Of Ingredients 12

1 ripe avocado - peeled, pitted, and diced
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas
2 tomatoes, diced
1 cucumber, sliced
1 green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

  • Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
  • Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g

VEGGIE AND RICE WRAP



Veggie and Rice Wrap image

This is one of my favorite things to take to work for lunch. I keep the filling and tortillas separate and put the wrap together at work, so it doesn't get soggy. Nuke it for a few seconds and it is ready.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 21m

Yield 2 serving(s)

Number Of Ingredients 13

4 cups water
1 1/4 teaspoons kosher salt, divided
1 cup chopped broccoli
3/4 cup chopped tomato
3 tablespoons picante sauce
3 tablespoons chopped fresh basil
3 tablespoons chopped red onions
1 tablespoon balsamic vinegar
1 tablespoon fresh lime juice
1/2 teaspoon minced garlic
1 cup cooked brown rice, warm
1/2 cup shredded cheddar cheese
2 10 inch whole wheat tortillas

Steps:

  • In a medium saucepan, add water and salt; bring to a boil.
  • Add the broccoli and cook 1 minute or until the broccoli is crisp-tender.
  • Drain the water and rinse the broccoli under cold water.
  • Let broccoli drain completely and set aside.
  • In a bowl, mix together the tomato, picante sauce, basil, onion, vinegar, lime juice, garlic, 1/4 teaspoon kosher salt; stir to mix well.
  • Add the broccoli, rice, and cheese; stir to mix well.
  • Spread filling mixture onto tortillas; roll-up/wrap and enjoy.

Nutrition Facts : Calories 420.3, Fat 13.6, SaturatedFat 6.5, Cholesterol 29.7, Sodium 2267.3, Carbohydrate 59.4, Fiber 4.5, Sugar 5.4, Protein 16.4

PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE



Pork, Veggie and Rice Noodle Lettuce Wraps with Sweet Chili Sauce image

Inspired by pork larb, the Southeast Asian pork dish topped with an abundance of fresh herbs and served in lettuce cups, this dish builds on big-batch make-ahead staples. In this case, the traditional minced pork filling is swapped out for shredded roasted pork. (You can make enough for the week with our Meal Prep Slow-Roasted Pork recipe.) We added a handful of pre-steamed vegetables from our Meal Prep Steamed Vegetables, along with tender rice noodles and a simple seasoning of sweet chili sauce, fish sauce and lime juice. Serve it all in crispy lettuce leaves with fresh herbs and chopped peanuts for topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 ounces rice vermicelli
2 teaspoons toasted sesame oil
1/4 cup sweet Thai chili sauce
2 tablespoons fish sauce
2 tablespoons lime juice (from 1 large lime)
Kosher salt
1 1/2 cups shredded roasted pork
1 1/2 cups steamed vegetables, such as green beans, cauliflower, broccoli and sliced carrots
1 large head butter lettuce or Boston bibb lettuce
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves, torn
1/4 cup salted roasted peanuts, chopped

Steps:

  • Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
  • Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
  • Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
  • Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.

CRUNCHY VEGGIE RICE PAPER WRAPS



Crunchy Veggie Rice Paper Wraps image

I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 15 rolls

Number Of Ingredients 9

15 rice paper sheets (6 inch)
1/2 cup green cabbage, finely chopped
1/2 cup fresh carrot, finely chopped
1/2 cup sweet onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup sweet green pepper, chopped
3 tablespoons black sesame seeds
5 ounces imitation crabmeat (optional) or 5 ounces shrimp, chopped (optional)
oriental sweet chili sauce (or any other favorite spicy sauce, allow 1/2 - 1 tsp per roll)

Steps:

  • Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
  • When it is pliable it is ready, remove that one from the water and drop in another one.
  • Lay out a couple of paper towels and place the softened wrap on the towel.
  • Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
  • Fold up the bottom then fold in the sides and roll to form a sealed roll.
  • Allow 3-5 per serving.

Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5

EASY SOUTHWESTERN VEGGIE WRAPS



Easy Southwestern Veggie Wraps image

I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Steps:

  • Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.

Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.

Tips:

  • Choose the right vegetables: Use a variety of colorful vegetables for a visually appealing and nutritious wrap.
  • Prep your vegetables properly: Cut the vegetables into thin, even strips or slices for even cooking.
  • Don't overcrowd the pan: Cook the vegetables in batches if necessary to avoid steaming instead of stir-frying.
  • Use a well-seasoned wok or skillet: This will help prevent the vegetables from sticking and burning.
  • Add flavor with sauces and spices: Experiment with different sauces and spices to create a wrap that suits your taste.
  • Don't overfill the wraps: Keep the wraps manageable and easy to eat by not overfilling them.
  • Serve with your favorite dipping sauce: Dipping sauces can add an extra layer of flavor and enjoyment to your veggie and rice wraps.

Conclusion:

Veggie and rice wraps are a delicious, healthy, and versatile meal option. They're perfect for lunch, dinner, or even a quick snack. With a variety of vegetables, sauces, and spices to choose from, the possibilities are endless. So get creative and enjoy this tasty and nutritious wrap!

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