Crunchy Rainbow Wrap with Avocado and Seeds

If you’ve ever wondered whether you can eat your way to better skin—spoiler alert—you totally can. This Rainbow Crunch Wrap is packed with colorful, skin-supporting ingredients like broccoli sprouts, bell peppers, avocado, seeds, and even quick-pickled cabbage. It’s not just a wrap; it’s your skincare routine… in tortilla form.

Loaded with antioxidants, omega-3s, vitamin C, E, zinc, and fiber, this wrap is built to help your skin stay hydrated, elastic, and radiant. Bonus: it’s as satisfying as it is beautiful. Think crunch, creaminess, and a little zip from a zesty tahini Dijon drizzle.

Whether you’re chasing that glow or just want something delicious and plant-powered, this one’s a keeper.

Ingredients

Setup

2 large whole grain or gluten-free tortillas

1 ripe avocado, mashed

1 cup mixed greens (spinach, kale, arugula)

1/2 cup shredded purple cabbage

1/2 cup grated carrot

1/2 cup sliced red bell pepper

1/4 cup thinly sliced cucumber

1/4 cup alfalfa or broccoli sprouts

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

1 tablespoon hemp seeds

1 tablespoon ground flaxseeds

Salt and pepper to taste

Dressing:

Juice of 1 lemon
1 tablespoon tahini
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Water to thin, as needed
Salt and pepper to taste

Directions

Prepare the Dressing: In a small bowl, whisk together lemon juice, tahini, Dijon mustard, maple syrup, salt, and pepper. Add water as needed to achieve a desired consistency.

Assemble the Wraps: Lay out the tortillas on a flat surface. Spread the mashed avocado evenly over each tortilla, leaving a small border around the edges.

Layer the Vegetables: On one half of each tortilla, layer the mixed greens, purple cabbage, carrot, red bell pepper, cucumber, and sprouts.

Add Seeds and Season: Sprinkle pumpkin seeds, sunflower seeds, hemp seeds, and ground flaxseeds over the vegetables. Season with salt and pepper.

Roll the Wraps: Carefully roll up the tortillas tightly, starting from the side with the fillings, to enclose the contents.

Serve with Dressing: Cut the wraps in half and serve with the lemon-tahini dressing on the side for dipping or drizzling. OMG, YUM!!

---------

Join our community and become a member!

Our membership is built like a streaming service - you get a full library of plant-based cooking classes to watch whenever you want. PLUS, you gain access to upcoming interactive virtual cooking classes and a monthly accountability group call.

As a member you get: