A Vegetarian Delight Easy Camping Veggie Wrap Recipe

A Vegetarian Marvel: Easy Camping Veggie Wrap Recipe

Welcome to a flavorful journey of culinary delight with our delicious Veggie Wrap recipe. Bursting with fresh and vibrant ingredients, this vegetarian delight is a celebration of nature's bounty. 

Whether you're a dedicated herbivore or simply looking to explore the world of meatless options, this Veggie Wrap is sure to tantalize your taste buds and leave you craving for more. So, let's dive into the realm of vegetables and create a wrap that will truly impress your senses.


the ingredients to make a veggie wrap

  • Red onion
  • Tomato
  • Cucumber
  • Green pepper
  • Avocado
  • Mushrooms
  • Rice
  • Canned kidney beans
  • Vegetarian mayonnaise
  • Vegetarian sour cream

Each ingredient brings its unique flavors and textures, combining harmoniously to create a medley of tastes that will delight your palate. Make sure to source the freshest produce for a truly vibrant and satisfying experience.


Step 1: Cutting the vegetables

Red onion

  1. Start by cutting off the stem end and root of the onion.
  2. Peel away the papery skin.
  3. Slice the onion in half from top to bottom.
  4. Lay each half flat on the cut side and make thin, even slices.
  5. Finally, give the slices a rough chop to create smaller, manageable pieces.


  1. Wash the tomato thoroughly and remove the core by making a small incision around the stem area.
  2. Slice the tomato horizontally into even rounds or quarters.
  3. If desired, gently remove the seeds and inner pulp, ensuring you retain the firm flesh for the wrap.


  1. Wash the cucumber and pat it dry.
  2. Cut off both ends of the cucumber.
  3. Depending on your preference, peel the skin or leave it intact.
  4. Slice the cucumber into thin rounds or lengthwise strips, as per your preference.

Green pepper

  1. Cut off the stem end and remove the seeds and pithy white membrane from the inside.
  2. Slice the green pepper in half from top to bottom.
  3. Lay each half flat on the cut side and make thin, even strips.
  4. Finally, chop the strips into bite-sized pieces.


  1. Wipe the mushrooms clean with a damp cloth.
  2. Trim off the tough ends of the stems.
  3. Slice the mushrooms into thin, even slices or dice them, depending on your preference.

Step 2: Cooking the rice and mushrooms to make risotto

Cooking rice

  1. Take a saucepan and add the desired amount of rice, following the package instructions for the water-to-rice ratio.
  2. Place the saucepan over medium heat and bring the water to a boil.
  3. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer until it's almost fully cooked.
  4. Keep an eye on the rice and stir occasionally to prevent sticking. Add a bit more water if needed.

Adding mushrooms

  1. When the rice is almost cooked but still has a slight bite to it, add a bit more water to the saucepan.
  2. Now, add the chopped mushrooms to the saucepan and stir well to combine them with the rice.
  3. Continue cooking the rice and mushrooms together, allowing the flavors to meld and the mushrooms to cook through.
  4. Stir occasionally to prevent sticking and to ensure even cooking.

Step 3: Assembling the wraps

  1. Prepare the tortilla: Take a tortilla and lay it flat on a clean surface or a plate.
  2. Spreading the veggie mayo and sour cream mixture: In a small bowl, mix together the vegetarian mayonnaise and vegetarian sour cream. Take a generous spoonful of the vege mayo and sour cream mixture and spread it evenly across the tortilla using the back of the spoon.
  3. Adding the fillings: Start by adding a generous portion of the cooked rice and mushrooms to the tortilla, spreading it out evenly. Next, sprinkle a handful of canned kidney beans over the rice and mushrooms. Layer the freshly chopped red onion, tomato, cucumber, green pepper, and avocado on top of the beans.
  4. Wrapping the tortilla: Carefully fold one side of the tortilla over the fillings, tucking it in snugly. Continue rolling the tortilla tightly until all the fillings are enclosed, forming a neat and secure wrap.

Step 4: Grilling the wraps

  1. Preparing the grill panHeat a grill pan over medium heat. If needed, lightly grease the grill pan with a small amount of oil or cooking spray to prevent sticking.
  2. Grilling the veggie wrapsCarefully place the wrapped tortilla onto the preheated grill pan. Cook for a few minutes on each side, gently pressing down with a spatula or grill press, until the tortilla becomes golden brown and slightly charred grill marks form. Flip the wrap over and repeat the process on the other side to ensure even grilling.

Step 5: Serving

Now that our Veggie Wraps are grilled to perfection, it's time to savor the fruits of our labor. You can serve it whole or cut it into mouthful bites. 

serving the hdmd veggie wrap

And there you have it—a recipe for mouthwatering Veggie Wraps that will elevate your vegetarian culinary repertoire. With each bite, you'll savor the delightful blend of flavors, textures, and vibrant colors.

Gather your ingredients, follow the steps, and embark on a delicious journey of flavors that will leave you craving for more. Enjoy the wholesome goodness and the joy of creating this satisfying meal!


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