These Vegan Grilled Cabbage Wraps epitomize the art of transforming humble ingredients into a culinary masterpiece. The charred, smoky essence of grilled cabbage leaves forms the perfect vessel for a vibrant filling of quinoa and an array of sautéed vegetables. Each component contributes a layer of flavor and texture, creating a harmonious symphony that dances on the taste buds.

The filling, a medley of quinoa, bell peppers, zucchini, and cherry tomatoes, is infused with aromatic cumin and smoked paprika, elevating the dish with a delightful warmth. The lemon juice imparts a refreshing zing, enhancing the overall brightness of the ensemble.

What truly sets these wraps apart is the luscious tahini-based sauce that drapes over the quinoa-filled cabbage leaves. A perfect marriage of creamy tahini, soy sauce, maple syrup, and apple cider vinegar, with an optional touch of sriracha for those craving a hint of heat. This sauce not only ties the components together but also adds a decadent and satisfying finish.

Visually striking and bursting with flavors, these Vegan Grilled Cabbage Wraps are a testament to the creativity and versatility of plant-based cooking. Whether savored as a wholesome lunch, a light dinner, or showcased at a summer barbecue, these wraps offer a delicious and nutritious alternative to traditional wraps, inviting you to indulge in the beauty of plant-powered cuisine. Revel in the smokiness, relish the textures, and delight in the culinary innovation that unfolds with every bite.

Vegan Grilled Cabbage Wraps


  • 1 head of cabbage
  • 1 cup cooked quinoa
  • 1 cup black beans, cooked and mashed
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional: Hot sauce or vegan mayo for serving


  1. Prepare the Cabbage Leaves:
    • Cut the cabbage into thick slices to create large, flat leaves.
    • Lightly brush each side of the cabbage leaves with olive oil.
    • Grill the cabbage leaves on both sides until they are slightly charred and tender. Set aside.
  2. Prepare the Filling:
    • In a bowl, mix cooked quinoa, mashed black beans, corn, diced red bell pepper, chopped cilantro, lime juice, salt, and pepper.
  3. Assemble the Wraps:
    • Spoon the quinoa and black bean mixture onto each grilled cabbage leaf.
    • Top with sliced avocado.
  4. Serve:
    • Drizzle with hot sauce or vegan mayo if desired.
    • Roll up the cabbage leaves, securing the filling inside.

Nutritional Information (Approximate Values Per Wrap):

  • Calories: Around 250-300 kcal
  • Total Fat: 10-12g
    • Saturated Fat: 1.5g
    • Monounsaturated Fat: 6g
    • Polyunsaturated Fat: 2g
  • Sodium: 300-400mg
  • Total Carbohydrates: 35-40g
    • Dietary Fiber: 10-12g
    • Sugars: 4-6g
  • Protein: 8-10g