Go Back
In recent years, the trend of healthy eating has gained tremendous momentum, with more people turning to plant-based meals as a way to improve their overall health and well-being. According to various studies, a diet rich in fruits, vegetables, whole grains, and legumes can significantly reduce the risk of chronic diseases while promoting a healthier lifestyle. In this context, the Spicy Green Chili Veggie Wraps emerge as not just a meal, but a vibrant representation of what nutritious eating should embody. These wraps are not only bursting with flavor but also provide an excellent balance of nutrients, making them an ideal choice for lunch or a light dinner.

Green Chili Veggie Wraps for School

Try out these Spicy Green Chili Veggie Wraps for a delicious and nutritious meal that’s perfect for any time of the day! Packed with whole grains, protein-rich quinoa and black beans, and loaded with colorful fresh vegetables, this recipe offers a satisfying balance of flavors and nutrients. Customize each wrap to match your taste, adding a spicy kick or keeping it milder. These wraps are not just healthy but also quick and versatile, making them a great addition to your meal prep routine!
Print Recipe Pin Recipe

Ingredients
  

4 large whole wheat tortillas

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 medium red bell pepper, diced

1 medium cucumber, finely chopped

1 ripe avocado, sliced

1/2 cup green chili sauce (choose mild or spicy, based on preference)

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

Salt and pepper, to taste

Instructions
 

Prepare the Quinoa: If you haven't cooked the quinoa yet, start by rinsing 1/2 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa with 1 cup of water. Bring the mixture to a vigorous boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until all the water has been absorbed. Once finished, fluff the quinoa with a fork and set it aside to cool.

    Mix the Filling: In a large mixing bowl, combine your cooled quinoa with the black beans, corn, diced red bell pepper, chopped cucumber, and chopped cilantro. Drizzle the mixture with lime juice and add your green chili sauce. Season everything with salt and pepper to taste. Toss gently until all ingredients are well mixed and coated in the chili sauce.

      Assemble the Wraps: On a clean surface, lay one whole wheat tortilla flat. Spoon a generous portion of the veggie filling into the center of the tortilla, making sure to leave some space at the edges for folding. Top the filling with a few slices of creamy avocado.

        Wrap It Up: Carefully fold the sides of the tortilla inward over the filling. Begin rolling the tortilla from the bottom up, applying gentle yet firm pressure to create a tight wrap. Repeat the assembly process with the remaining tortillas and filling until everything is used up.

          Slice and Serve: To make it easy for packing, slice each wrap in half diagonally. You can place the halves in a lunchbox, ideally with a small container of extra green chili sauce for dipping. Alternatively, serve them alongside your favorite veggie sticks for a crunchy side.

            Store for School: If you’re preparing these wraps in advance, tightly wrap each veggie wrap in aluminum foil or parchment paper. Store them in the refrigerator, where they will remain fresh for up to 3 days.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 4 wraps.