Follow these simple steps to create your delicious and nutritious Rainbow Veggie Slaw Wraps. The process is straightforward and focuses on fresh ingredients and minimal cooking.

1. Prepare the Vegetables: If you haven’t already, wash and prep all your vegetables. Shred the purple and green cabbage using a sharp knife, mandoline slicer (with caution), or the shredding attachment of a food processor. Julienned or coarsely grate the carrot. Thinly slice the red and yellow bell peppers, removing the seeds and membranes. If using frozen edamame, cook according to package directions, then rinse with cold water to cool quickly. Chop the fresh cilantro or parsley and thinly slice the green onions. The key here is to aim for relatively uniform sizes so that the slaw mixes well and is easy to eat in a wrap.
2. Make the Zesty Lime Dressing: In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lime juice, maple syrup or agave (if using), Dijon mustard, minced garlic, and ground cumin. Whisk vigorously until the dressing is well emulsified and slightly thickened. Alternatively, if using a jar, secure the lid tightly and shake well until combined.
3. Season the Dressing: Taste the dressing and season generously with salt and freshly ground black pepper. Adjust any other seasonings to your preference – you might want a little more lime juice for tanginess or a touch more sweetener. Remember that the vegetables are unsalted, so a well-seasoned dressing is crucial.
4. Combine the Slaw Ingredients: In a large mixing bowl, add the shredded purple cabbage, green cabbage, julienned carrots, sliced red and yellow bell peppers, shelled edamame, chopped cilantro/parsley, and sliced green onions.
5. Dress the Slaw: Pour the prepared Zesty Lime Dressing over the mixed vegetables. Using tongs or clean hands, toss everything together gently but thoroughly, ensuring all the vegetables are evenly coated with the dressing.
6. Let the Slaw Marinate (Optional but Recommended): For the best flavor, cover the bowl and let the slaw sit for at least 10-15 minutes at room temperature, or refrigerate for up to 30 minutes. This allows the vegetables to soften slightly and absorb the flavors of the dressing. Don’t let it sit for too long if you prefer maximum crunch.
7. Warm the Tortillas (Optional): If you like your tortillas warm and pliable, you can heat them briefly. You can do this one by one in a dry skillet over medium heat for about 15-30 seconds per side, or wrap a stack of tortillas in a slightly damp paper towel and microwave for 20-30 seconds, or until warmed through.
8. Assemble the Wraps: Lay a tortilla flat on a clean work surface. Spoon a generous portion of the rainbow veggie slaw mixture down the center of the tortilla, leaving a border of about 1-2 inches on the sides. Be careful not to overfill, as this will make rolling difficult and messy.
9. Add Optional Fillings (If Desired): If you’re adding extra protein like grilled chicken, chickpeas, or crumbled tofu, or perhaps a spread like hummus, layer it on top of or underneath the slaw.
10. Roll the Wraps: Fold in the sides of the tortilla over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards to form a compact wrap. If your wraps are very full, you might use a toothpick to secure them, or wrap them tightly in parchment paper or foil, especially if packing them for later.
11. Serve Immediately or Store: Serve the Rainbow Veggie Slaw Wraps immediately for the best texture. If preparing ahead, see storage tips below to minimize sogginess.