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Southwestern Veggie Wrap

This Southwestern Veggie Wrap Recipe is an easy lunch or dinner idea that the whole family will love. It is perfect for meal prep and can be served warm or cold. Easily made into a vegan Southwestern Wrap with the use of vegan cheese.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 6
Author Wendy Polisi


  • 1 package Gardein Seven Grain Crispy Tenders
  • 1 package Birds Eye Steamfresh Southwestern Protein Blend
  • 1 teaspoon Southwestern Seasoning or taco seasoning
  • 6 tortillas
  • 6 tablespoons guacamole
  • 3 ounces cheddar cheese shredded (or vegan cheese)
  • 1 tablespoon Earth Balance Buttery Spread
  • For Serving: Salsa, Cilantro, and Lime Wedges


  • Cook Gardein Seven Grain Crispy Tenders and Birds Eye Steamfresh Southwestern Protein Blend according to package directions.
  • Chop Crispy Tenders.
  • Place Southwestern Protein Blend in a medium bowl and add Southwestern Seasoning. Season to taste with salt and pepper and stir.
  • Gently heat tortillas in a dry skillet until soft and pliable.
  • Spread a tablespoon of guacamole on each tortilla.
  • Top with Crispy Tenders and Southwestern Protein Blend.
  • Add 1/2 ounce cheddar cheese.
  • Fold in the sides. Bring the bottom up and roll.
  • Heat Earth Balance Buttery Spread in a grill pan over medium heat. (A skillet works too.)
  • Add wraps and cook until the cheese is melted, flipping half way. (About 5 minutes per side.)
  • Repeat with remaining wraps, adding more Buttery Spread as needed.