These ranch veggie wraps are easy to make and super filling with a base of brown rice, spinach, fresh veggies and an easy homemade ranch dressing. Make these vegan wraps as part of your weekly meal prep or as a quick dinner on a busy weeknight.
If you follow my blog you’ll know that I love a good veggie wrap! This Vegan Mediterranean wrap with vegan tzatziki is one of the most popular recipes on the blog and this BBQ tempeh vegan burrito is not far behind.
The last time I shared my Mediterranean wrap video on Facebook, someone commented that it needed rice for satiety. I disagree because chickpeas are pretty filling, but I do also enjoy rice in my wraps so thought it was about time to make a new veggie wrap recipe!
Not only did I add brown rice to these veggie wraps, I also packed them with a rainbow of veggies. Feel free to use whatever veggies you have on hand since the secret sauce in this recipe is the homemade ranch dressing and we all know that ranch goes with everything.
Since I don’t live in the US, I have to make my own vegan ranch dressing and dip. It’s super easy, actually, and cheaper than buying a bottle of Just Ranch which, depending on the severity of your ranch addiction, can get pretty pricy.
I also can’t buy vegan mayo so I make that from scratch as well. There are lots of ways to make vegan mayo but my preferred method is to combine 3 tablespoons of aquafaba with ½ cup of neutral oil in an immersion blender.
To make the vegan ranch I mix equal quantities of my homemade mayo with unsweetened non-dairy yogurt. I’ve tried a few different vegan yogurts and my favourite for dips and sauces is soy. I find it to be the thickest and most neutral in flavor when mixing with herbs and spices.
To this mayo-yogurt base you simple add the typical ranch seasonings: parsley, dill, onion powder and garlic powder. You can also add chives if you want, I usually don’t.
For this ranch veggie wrap recipe I like to start off by making the vegan ranch dressing before chopping the veggies. This is because the flavour of the ranch develops and gets better after it’s been in the fridge for a while.
I also like to stir a couple of tablespoons of the ranch through the rice to make sure that every bite has maximum ranchiness! Then it’s simply a question of piling the rice and veggies onto a wrap or tortilla and dolloping over even more ranch. Roll up your veggie wraps and devour!
Ranch Veggie Wraps
- 1 cup (215 grams) dry brown rice - $0.31
- ⅓ cup (80 ml) vegan mayonnaise (optional: make your own with 3 tablespoons aquafaba and ½ cup (120 ml neutral oil) - $0.30
- ⅓ cup (80 ml) unsweetened non-dairy yogurt (I like soy) - $1.00
- ¾ teaspoon dried parsley - $0.15
- ¾ teaspoon dried dill - $0.15
- ¼ + ⅛ teaspoon garlic powder - $0.05
- ¼ + ⅛ teaspoon onion powder - $0.05
- ¾ teaspoon salt divided - $0.02
- Pepper to taste - $0.01
- 4 large wraps or tortillas - $1.59
- about 1 ⅓ cups (56 grams) baby spinach - $0.60
- 1 medium carrot julienned - $0.13
- 1 small red pepper julienned - $1.15
- 1 small cucumber julienned - $0.37
- ¼ medium red onion diced - $0.15
- A handful of alfalfa sprouts - $1.05
- Put a small pot of water on to boil and cook the rice. It will take about 45 minutes. Once ready, drain and spread on a plate to cool.
- Meanwhile, prepare the ranch. If you are making your own mayo, place the aquafaba in the tall cup that comes with your immersion blender or in a small food processor. With the blender or processor running, slowly (very slowly) drizzle in the oil. This makes a bit more mayo than you need for the ranch recipe, store the leftover in an airtight container.
- Combine the mayo with the vegan yogurt, parsley, dill, garlic powder, onion powder and ¼ teaspoon of the salt. Place in the fridge for the flavour to develop while you prep the veggies. When you’re ready to make the wraps, taste the ranch and adjust the seasonings if you think it needs more of something.
- Take 2 tablespoons of the ranch and stir it into the cooked rice along with ½ teaspoon salt and pepper to taste.
- Make your wraps by placing a small handful of spinach down the centre of a tortilla and piling the julienned veggies and sprouts on top. Dollop over more ranch dressing. Fold in the sides and roll it up. Optional: toast the wraps in a dry pan on both sides until golden.
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Anita Dingman says
Can't you make these recipes low sodium? With so many people having high blood pressure and kidney failure now we should pay attention to the salt in recipes.
Unfortunately it would impossible for me to cater to every possible diet and health problem that exists. I imagine that those who need to reduce their sodium can make appropriate changes to the recipes themselves (like leaving the salt out).