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Black Bean Jalapeño Rainbow Wraps

These wraps are a tangy, savory, and satisfying answer for quick and packable lunch.

Author Marybeth Wells


  • 1 package store-bought wraps of your choice
  • 1 can chickpeas drained
  • 1 bag or bunch kale chopped into small pieces with hard stems removed
  • 1 container black bean jalapeno hummus substitute whatever flavor you prefer
  • 1 large beet shredded
  • 1 carrot shredded
  • 1 large sweet potato (purple or regular)


  1.  Preheat the oven to 375. Cut up the sweet potatoes in bite-sized chunks, toss them with a little olive oil, sea salt, and black pepper then spread evenly on a parchment paper lined baking sheet. Bake them for about 25 minutes, stirring halfway through. They should be soft and flavorful.

  2. Meanwhile, in a medium-sized bowl, mix your kale with about 1/2 cup of the hummus, and massage until the kale is soft.

  3. Once the potatoes are done, layer your wraps up for eating. Spread another thin layer of the hummus/dip, then add sweet potato, chickpeas, shredded carrot, shredded beet, and the kale mixture.