veggie tortilla roll-ups

Remember when I said that I hate summer in NYC? Well, there’s one part of summer here that I absolutely love. This is a subway station during evening rush hour last week.

 

Totally empty! And you better believe I got  a seat on that train and every other train that I’ve taken home over the past two weeks. It seems that all the subway regulars are off school and off work and out of town.

One more great thing about summer?

Cold dinners.

Not that I’ve ever needed an excuse to eat cold meals in the evenings, but for those of you who don’t consider a pint of ice cream a sensible meal, there are other solutions to beat the heat.

Wraps are everywhere in blogland right now, and I recently fell in love with this roll-up from The Pioneer Woman. I cut down the amount of cream cheese and added cannellini beans to make up the rest of the spread. Then we just throw in some veggies, roll it, chill it and we’re set. Save some for lunch, too. It’s great the next day.

 

Veggie Tortilla Roll-ups
Recipe adapted from The Pioneer Woman
Serves 2-3
Printable recipe

Ingredients:

  • 1/4 cup vegan cream cheese substitute (I used Tofutti Better than Cream Cheese)
  • 3/4 cup cannellini beans
  • 2 tablespoons chopped scallions
  • 3 teaspoons dried basil
  • sprinkle of salt
  • sprinkle of fresh ground black pepper
  • 1/2 teaspoon fresh lemon juice
  • 3 large tortillas (I used Trader Joe’s Habanero Lime Flour Tortillas)
  • 1 carrot, thinly sliced
  • 2 cups arugula
  • 1 bell pepper, thinly sliced
  • 1/2 avocado, sliced

 

Combine the vegan cream cheese and cannellini beans in a food processor.

You can also crush the beans with a fork and stir to combine if you don’t have a food processor or if you’re like me and really hate cleaning the thing.

In a medium bowl, stir together the cream cheese/bean mixture, scallions, dried basil, salt, pepper and lemon juice.

Spread the mixture in a thin layer over the tortillas, making sure to spread it all the way to the edges.

Place the sliced carrot, arugula, sliced bell pepper and sliced avocado on each tortilla.

I use a peeler to slice off thin layers of the carrot but you can also use a knife, mandoline, etc.

Roll each tortilla as tightly as possible, then wrap in plastic wrap.

Place the tortillas in the refrigerator for one hour.

Remove from the refrigerator, slice and enjoy.

 

15 thoughts on “veggie tortilla roll-ups

  1. I love cold dishes during the summer too. Our apartment is so small that just thinking about turning on the oven raises the temp by ten degrees. I have been on a veggie-tortilla-spread kick lately, but I’ve been roasting the veg. This is even better since it doesn’t involve a heat source at all. Now I just have to decide if I have more engery to smash the beans with a fork or clean the food processor. Decisions, decisions…

  2. That lovely recipe – i wanna make it, but with some adaptations: we dont have vegan cream cheese here in Brazil. Im in love with your blog and I’ll add it to my faves list. Xx (:

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  4. Hi! Stumbled across your blog through Pinterest. I, too, love a nice, cold meal in the summertime. One of my favorite things to eat is cold sesame noodles, or soba with sliced cucumber.

    I’m new to veganism, and these wraps look perfect for a beginner like me. I will definitely try them sometime. Thanks for sharing this recipe!

    • Hi Kristina! Thank you so much for the comment and welcome to the blog! I hope some of my other recipes will also fit into your new vegan world :)

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  6. My husband made these for a lunch potluck at work and they were a huge hit!! Thanks for the recipe:)

    • Hi Tammy! Thank you so much for stopping by and letting me know that the recipe worked well for you. I’m thrilled to hear it!

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