This Southwest Chopped Salad with Vegan Cilantro Ranch is perfect for Summer. A crowd pleaser…
Keep things cool and easy with these Southwest Veggie Wraps with Vegan Ranch. A super simple lunch or dinner packed full of veggies and lots of flavor!
We are entering the hottest part of the summer.
And boy do I feel the heat!
Here in San Diego it is not the norm to have A/C. So I’m sweating my way through this summer.
Which is why I plan on spending as little time in front of a hot stove as possible.
And that’s where these Southwest Wraps enter the scene.
Not only do they not require any cooking. They also take about 10 minutes to put together AND are packed full of nutritious veggies and creamy vegan ranch.
Ya, the vegan ranch may offset the healthiness of this recipe, but it just makes it just taste so good.
I know in my pre-vegan days, wraps were one of my favorite things to order when eating out.
And this one tastes the most like the one’s I loved the most during those days. There is just something about southwest flavors wrapped up in a tortilla that makes my mouth water.
You could even get really crazy and throw is some vegan chicken.
That would require some cooking, so maybe hold off on that until we get some cooler weather.
Need some more wrap inspo? Check out my Asian Chik’n Wrap.
Southwest Veggie Wraps with Vegan Ranch
- 4 flour tortillas
- 4 cups romaine lettuce chopped
- 1 cup black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 avocado peeled, pitted and chopped
- 1/2 cup tortilla chip strips
- 1/2 cup chunky red salsa
- 1/4 cup vegan ranch
- Combine romaine, black beans, corn, avocado, tortilla strips, salsa and ranch in a large bowl.
- Toss to combine.
- Split evenly among 4 tortillas. Wrap up tortillas, cut each in half and serve immediately.