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    Home » recipes » snacks » Veggie Rainbow Wraps: Healthy Kid-Friendly Recipe.

    by Kathy Patalsky · updated: Mar 14, 2020 · published: Aug 25, 2009 · About 2 minutes to read this article. 7 Comments

    Veggie Rainbow Wraps: Healthy Kid-Friendly Recipe.


    Kids in the Kitchen! No, these aren’t candy wraps you see, they are veggies! Colorful, dreamy and oh-so-delicious. Did I mention that these veggies are super fun too? Well they are. It’s part two of ‘crafty art’ that kids can eat! First you saw Fruit Rainbow Wraps, now check out Veggie Rainbow Wraps…

    Veggie Rainbows. For a more savory rainbow wrap choose an array of veggies:
    Red: roasted bell pepper, tomato, radish
    Orange: bell pepper, carrot, sweet potato, pumpkin
    Yellow: corn, squash, yellow tomato, yellow beets
    Green: greens (assorted varieties), edamame, peas, avocado, broccoli, asparagus, bell pepper, zucchini, celery
    Blue/Purple: Radicchio, olives, purple potatoes, onion, beets, eggplant, cabbage


    Veggie Rainbow Wraps
    makes 2 mini wraps, vegan

    1 whole wheat wrap (lavash wrap)
    3 tablespoon vegan cream cheese
    2 cups chopped veggies, rainbow colors
    1 tablespoon lemon juice
    ½ teaspoon salt (optional)
    dash or pepper (optional)

    Directions:

    1) Slice your large wrap into two smaller rectangle pieces.

    2) Spread 1 ½ tablespoon of vegan cream cheese on each wrap.

    3) Sprinkle a bit of salt and/or pepper on the cheese (optional). Set aside.

    4) Chop all your veggies into small flat cubes, about the size of a large raisin. Place in a large bowl or arrange by color on a plate.

    5) Spritz veggies with lemon juice to preserve colors and prevent oxidation.

    6) Set up the workspace and instruct the kids on what to do-build a rainbow out of the veggies.




    7) Before rolling the wrap, you can spread the veggies around a bit if needed. Roll up! (Adults may need to do this part.)



    8) Eating time! Slice the wrap into 5 small spirals. Time to munch your rainbow rolls.

    9) Garnish with leftover veggies.





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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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