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Preheat your oven to the temperature specified on your basting oil or seasoning for roasting vegetables, typically around 400°F (200°C). Line several baking sheets with parchment paper.

Prepare the carrots: Peel rainbow carrots (orange, purple, yellow if desired) using a vegetable peeler. Shred the peeled carrots using a grater. For a visually appealing presentation, keep different colored shredded carrots separate.

Prepare the flex eggs: In a small bowl, combine 1 tablespoon of ground flaxseed with 1 tablespoon of water for each wrap you plan to make. Let it sit for 5 minutes to thicken. If making 4 wraps, prepare 4 flex eggs in separate small bowls or one larger bowl if mixing all carrot colors together.

Mix wrap ingredients: For each individual wrap (or per color if separating), combine 100 grams of shredded carrot, 50 grams of shredded vegan cheese, and one prepared flex egg in a mixing bowl. Mix thoroughly until well combined.

Form wraps: Pour each carrot mixture onto a separate parchment-lined baking sheet. Using a spatula, spread the mixture out evenly to form a thin, rectangular layer, roughly 8x10 inches in size. Ensure the edges are somewhat defined.

Prepare roasted vegetables: On another parchment-lined baking sheet, arrange the broccoletti and cherry tomatoes on the vine. Drizzle generously with Wegmans Basting Oil (Olive Oil, Garlic Flavor & Herbs) and sprinkle with Wegmans Garlic Herb Seasoning. Toss gently to coat.

Bake: Place all baking sheets (carrot wraps and vegetables) into the preheated oven. Bake for 20-25 minutes, or until the carrot wraps are golden brown and crispy, and the vegetables are tender and slightly caramelized. The wraps should resemble a large, thin, crispy hash brown and hold their shape when lifted.

Assemble the wraps: Once baked, carefully remove the crispy carrot wraps from the baking sheets. They should peel easily off the parchment paper. Lay one baked carrot wrap flat.

Spread a generous layer of Wegmans Black Garlic Hummus evenly over the surface of the carrot wrap.

Arrange roasted broccoletti, roasted cherry tomatoes, and sliced avocado down the center of the wrap.

Drizzle Wegmans Italian Classics Fig Glaze over the fillings.

Carefully roll up the wrap, starting from one end, to create a tight roll. Repeat the assembly process for the remaining carrot wraps.

Prepare the optional dipping sauce: If desired, pour the creamy liquid (plant-based milk or similar) into a blender. Add a handful of fresh cilantro. Blend until the mixture is smooth and bright green. Pour into a small serving bowl.

Serve the assembled carrot wraps immediately, optionally with the green dipping sauce.


Preheat your oven to the temperature specified on your basting oil or seasoning for roasting vegetables, typically around 400°F (200°C). Line several baking sheets with parchment paper.

Prepare the carrots: Peel rainbow carrots (orange, purple, yellow if desired) using a vegetable peeler. Shred the peeled carrots using a grater. For a visually appealing presentation, keep different colored shredded carrots separate.

Prepare the flex eggs: In a small bowl, combine 1 tablespoon of ground flaxseed with 1 tablespoon of water for each wrap you plan to make. Let it sit for 5 minutes to thicken. If making 4 wraps, prepare 4 flex eggs in separate small bowls or one larger bowl if mixing all carrot colors together.

Mix wrap ingredients: For each individual wrap (or per color if separating), combine 100 grams of shredded carrot, 50 grams of shredded vegan cheese, and one prepared flex egg in a mixing bowl. Mix thoroughly until well combined.

Form wraps: Pour each carrot mixture onto a separate parchment-lined baking sheet. Using a spatula, spread the mixture out evenly to form a thin, rectangular layer, roughly 8x10 inches in size. Ensure the edges are somewhat defined.

Prepare roasted vegetables: On another parchment-lined baking sheet, arrange the broccoletti and cherry tomatoes on the vine. Drizzle generously with Wegmans Basting Oil (Olive Oil, Garlic Flavor & Herbs) and sprinkle with Wegmans Garlic Herb Seasoning. Toss gently to coat.

Bake: Place all baking sheets (carrot wraps and vegetables) into the preheated oven. Bake for 20-25 minutes, or until the carrot wraps are golden brown and crispy, and the vegetables are tender and slightly caramelized. The wraps should resemble a large, thin, crispy hash brown and hold their shape when lifted.

Assemble the wraps: Once baked, carefully remove the crispy carrot wraps from the baking sheets. They should peel easily off the parchment paper. Lay one baked carrot wrap flat.

Spread a generous layer of Wegmans Black Garlic Hummus evenly over the surface of the carrot wrap.

Arrange roasted broccoletti, roasted cherry tomatoes, and sliced avocado down the center of the wrap.

Drizzle Wegmans Italian Classics Fig Glaze over the fillings.

Carefully roll up the wrap, starting from one end, to create a tight roll. Repeat the assembly process for the remaining carrot wraps.

Prepare the optional dipping sauce: If desired, pour the creamy liquid (plant-based milk or similar) into a blender. Add a handful of fresh cilantro. Blend until the mixture is smooth and bright green. Pour into a small serving bowl.

Serve the assembled carrot wraps immediately, optionally with the green dipping sauce.
