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These vegetarian wraps are packed full of fresh grilled vegetables, brown rice, crumbly herbed cheese and drizzled with a creamy honey mustard dressing. They can be assembled ahead of time and then popped in the air fryer, oven, or on the grill when you are ready to eat, for a delicious and high fiber vegetarian meal!
Ingredients
- Zucchini
- Red Onion
- Mushrooms
- Beets
- Garlic
- Carrots
- Brown Rice
- Boursin or Herbed goat cheese
- Creamy Honey Mustard Sauce
- Tortilla Wraps
How to Instructions
Cut vegetables into bite sized pieces. Place them on a baking sheet lined with parchment paper. Drizzle them with olive oil and toss to coat. Season with salt and pepper.
In a pre-heated oven, roast the veggies at 400ยฐ for 30 minutes or until they are tender.
Make 1 cup of brown rice according to the directions on the package.
To make the honey mustard sauce, combine the mayonnaise, mustard and honey in a bowl and whisk it all together until it is smooth and creamy. Easy Peasy! Btw, this sauce would also be delicious served with these easy Honey Polenta Fries...
How to Put it all Together
To assemble, lay 6 tortilla wraps out and spoon brown rice onto each wrap. Add vegetables on top of the rice. Sprinkle with Boursin cheese and drizzle each with about 2 tablespoons of honey mustard sauce. You should have some sauce left over for dipping at the end!
Wrap it up tightly like a burrito. To accomplish this, fold the right and left sides toward each other so they are each folding over about a third of the wrap. Next, while holding those ends folded, roll the closest side of the wrap over the folded ends and hold tightly while you roll so that all the filling goodness stays inside. You should have a nice chubby wrap. It should stay that way but if it tries to unfold, just secure it with a toothpick.
Although you can serve it cold, this veggie wraps recipe would just not be absolute perfection without a crispy exterior. To accomplish this, use an air fryer, oven, skillet or grill, and cook wraps until they are crispy. If you use an air fryer or oven, preheat it to 400ยฐF and cook them for 10 minute and then flip them over and cook for 10 more minutes, until they are browned and crispy. If you are using a grill or skillet, heat on medium heat and grill wraps for about 7-10 minutes per side. The goal is to have a nice, crispy browned exterior and a hot and gooey interior.
Sides and Notes
This fresh and minty Orzo Pesto Salad , or this Strawberry Salad wth Creamy Lemon Dressing would be a perfect way to complete the meal, and if I didn't mention it already, serve with extra honey mustard sauce for dipping. I'm obsessed! I hope you will be too! โฅ๏ธ
Other Delicious Veggie Recipes
- Air Fryer Brussel Sprouts with Gochujang Glaze and Yuzu Aioli- The best new way to eat Brussel Sprouts!
- Burrata Caprese Crostini- A delicious upgrade to a classic caprese!
- Vegetable Couscous with Mint Pesto- The pistachio mint pesto makes this dish magical!
- Butternut Squash Mac and Cheese- If you haven't tried this, I beg you to give it a shot!
- Blistered Shishito Peppers- So easy to make and I guarantee they will disappear in record time!
I hope you love this Veggie Wraps recipe! If you make them, I would love to hear from you in the comments below! Thank you and thank you for visiting Mollie in Montana~*! โฅ๏ธ
๐ Recipe
Veggie Wraps with Honey Mustard Sauce
Ingredients
Method
- Preheat oven to 400โ
- Cut all veggies into bite sized (about ยฝ inch) pieces.
- Place veggies on a baking sheet covered with parchment paper.
- Drizzle with 2 Tablespoons of Olive oil and toss to coat.
- Season with salt and pepper.
- Place in preheated oven and roast for 20 minutes or until veggies are tender.
- Cook one cup of brown rice according to directions on package.
- Add mayonnaise, mustard and honey in a bowl and whisk until smooth and creamy.
- Lay 4 large wraps out on the counter.
- Spoon ยฝ cup of Rice on each wrap.
- Spoon ยฝ cup roasted veggies on top of rice.
- Sprinkle 2 Tablespoons Garlic and Herb Boursin Cheese on each wrap.
- Drizzle each wrap with about 2 Tablespoons of honey mustard sauce.
- To fold the wraps, fold the right and left sides toward each other so they are each folding over about a third of the wrap. While holding those ends folded, roll the closest side of the wrap over the folded ends and hold tightly while you roll so that all the filling stays inside. You should have a nice chubby wrap. It should stay that way but if it tries to unfold, just secure it with a toothpick.
- Place wraps in an air fryer and bake at 400โ for 10 minutes and then flip them over and cook for 10 more minutes. See notes at bottom for other cooking methods.
- Cut in half and serve with extra honey mustard sauce for dipping.
- Enjoy! โฅ๏ธ
Nutrition
Notes
Notes
- Feel free to change up the veggies in this wrap, add or eliminate what you like or don't like!
- If you don't have Garlic and Herb Boursin, feel free to use an herbed goat cheese, feta or cotija. Really any cheese would be good in this!ย
- If you like a lot of sauce you may want to double the recipe so you have lots for dipping. It is just SO good.ย
- Use whichever flavor wrap you like, just make sure it is a large wrap size so you have plenty of room for all the goodies!ย
- If you want to cook these in the oven, place them in a baking dish or on a baking sheet and bake at 400ยฐF for 10 minutes and then flip them and cook for another 10 minutes.ย
- To grill or cook on the stovetop, turn heat on to medium and cook for about 7-10 minutes per side. The goal is to have browned, crispy outside and hot melty goodness inside.
Abby Salsman says
Veggie sandwiches are my favorite, and this is such a fun spin on that!! I love the herby cream cheese! It adds the creamy texture that goes so well withthe veggies.
mollieinmontana says
Thank you Abby, I am so glad you like this! I agree, creamy, herby cheese and all the veggies...yum!