These vegetarian avocado-beet wraps are the six-minute lunch that still feels like a treat. Creamy avocado and vegan mayonnaise play against earthy beets and the sweetness of succotash salad, all bundled in a soft flour tortilla. They are fast enough for a weekday and pretty enough to pack for a picnic.
If you’re anything like me, you’re always on the hunt for a lunch that is as satisfying as it is colorful. That is exactly why I’ve fallen in love with these Vegetarian Avocado-Beet Wraps. They strike the perfect balance between the earthy sweetness of tender beets, creamy Florida avocado, and the fresh crunch of corn succotash. Best of all, they come together in just minutes for a budget-friendly, fiber-packed meal that keeps you fueled all afternoon!
Ingredients
• 4 flour tortillas 10-inch / 25cm diameter
• 2 tablespoons / 30g (1.06 oz) vegan mayonnaise
• 2 cups / approx. 400g (14.1 oz) Succotash Salad prepared in advance
• 1 large or 2 small beets approx. 8 oz / 225g total, boiled until tender and peeled
• 1 ripe Florida avocado, peeled and pitted
• To taste Kosher salt
Instructions
1. Prepare the tortillas by placing them on a microwave-safe plate and heating them on high for 10–20 seconds until they are warm and pliable.
2. Lay the tortillas flat on a clean work surface and spread 0.5 tablespoons / 7.5g (0.26 oz) of vegan mayonnaise in a horizontal line across the center of each tortilla.
3. Spoon 0.5 cups / approx. 100g (3.5 oz) of the Succotash Salad onto each tortilla, layering it directly over the mayonnaise.
4. Slice the 8 oz / 225g of boiled beets in half, then cut the halves into 0.5-inch / 1.3cm thick slices.
5. Cut the avocado into 1-inch / 2.5cm wedges and divide both the beet slices and avocado wedges evenly among the four tortillas, placing them on the side of the succotash line closest to you, then sprinkle lightly with Kosher salt.
6. Assemble the Vegetarian Avocado-Beet Wraps by folding the edge of the tortilla closest to you over the fillings, tucking it in, and rolling tightly away from yourself in a jellyroll fashion, then place seam-side down to serve.
Nutritional Information
• Calories: 321 kcal
• Total Fat: 14g
• Carbohydrates: 38g
• Dietary Fiber: 8.5g
• Sugars: 4g
• Protein: 13g
• Sodium: 225mg
Pro Tips
• for the Perfect Wrap
• Drain the Succotash: Before adding succotash to the tortilla, use a slotted spoon to remove excess liquid. This is the key to preventing a soggy wrap, especially for meal prep.
• Don’t Skip the Warm-Up: Gently warming tortillas for 10-20 seconds makes them pliable and prevents them from cracking when you roll them.
• Mess-Free Beets: Beets stain! Wear gloves, rub your cutting board with oil before slicing, or use pre-cooked, vacuum-sealed beets to save time and cleanup.
• Choose the Right Avocado: This recipe uses a firm Florida avocado. If you use a creamier Hass avocado, cut the wedges thicker so they don’t turn to mush when you roll the wrap.
FAQ
Q: How can I add more protein to this vegetarian wrap
A: To boost the protein, consider adding 1/4 cup (960 ml) of chickpeas, edamame, or crumbled firm tofu to the filling. Sprinkling in a tablespoon of hemp seeds or sunflower seeds also adds a protein-rich crunch.
Q: Can I make these vegetarian wraps ahead of time for meal prep
A: For the best texture, we recommend storing the components separately in airtight containers and assembling the wrap just before eating. This prevents the tortilla from becoming soggy from the succotash and avocado.
Q: Is this beet and avocado wrap vegan
A: Yes, this recipe is vegan as written! It specifically calls for vegan mayonnaise. Just double-check that your brand of flour tortillas does not contain any dairy-derived ingredients like whey or casein.
Q: What can I use instead of tortillas for a gluten-free option
A: For a delicious gluten-free version, simply use your favorite certified gluten-free tortillas. You can also serve the beet, avocado, and succotash filling in large lettuce cups (like butter or romaine) for a fresh, low-carb alternative.
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Vegetarian Avocado-Beet Wraps
Ingredients
Method
- Prepare the tortillas by placing them on a microwave-safe plate and heating them on high for 10–20 seconds until they are warm and pliable.
- Lay the tortillas flat on a clean work surface and spread 0. 5 tablespoons / 7. 5g (0.18 oz) of vegan mayonnaise in a horizontal line across the center of each tortilla.
- Spoon 0. 5 cups / approx. 100g (3.5 oz) of the Succotash Salad onto each tortilla, layering it directly over the mayonnaise.
- Slice the 8 oz / 225g of boiled beets in half, then cut the halves into 0. 5-inch / 1. 3cm thick slices.
- Cut the avocado into 1-inch / 2. 5cm wedges and divide both the beet slices and avocado wedges evenly among the four tortillas, placing them on the side of the succotash line closest to you, then sprinkle lightly with Kosher salt.
- Assemble the Vegetarian Avocado-Beet Wraps by folding the edge of the tortilla closest to you over the fillings, tucking it in, and rolling tightly away from yourself in a jellyroll fashion, then place seam-side down to serve.
- Drain the Succotash: Before adding succotash to the tortilla, use a slotted spoon to remove excess liquid. This is the key to preventing a soggy wrap, especially for meal prep.
- Don't Skip the Warm-Up: Gently warming tortillas for 10-20 seconds makes them pliable and prevents them from cracking when you roll them.
