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Vegetarian Pesto Wraps

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan pesto wrap is a fantastic plant-based lunch option that balances fresh, crunchy textures with savoury Mediterranean flavours. By using wholemeal tortillas and a generous spread of dairy-free pesto, you create a satisfying base for the colourful medley of raw vegetables. It is an ideal recipe for those seeking a light yet energising midday meal that requires absolutely no cooking time.

Perfect for healthy meal prepping or a quick weekday bite, these wraps are loaded with vitamin-rich carrots, crisp cucumbers, and sweet red peppers. They are naturally high in fibre and can be easily adapted with extra greens or seeds for added nutrition. Serve them alongside a side salad or some fresh fruit for a complete, wholesome lunch the whole family will enjoy.

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Ingredients for Vegetarian Pesto Wraps

  • 4 whole wheat tortillas

  • 70g pesto

  • 2 carrots, sliced into thick sticks

  • 2 persian cucumbers, sliced into thin sticks

  • 1 red pepper, sliced into thin sticks

How to make Vegetarian Pesto Wraps

  1. Lay the tortillas on a flat surface in front of you, and spread each one with 2 tablespoons of pesto.

  2. Layer carrots, cucumbers, and peppers on the edge of the tortilla that is closest to you.

  3. Wrap up the tortilla like a burrito and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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