As plant-based eating becomes ever more mainstream in 2026, vegan wraps and sandwiches have evolved from novelty lunchbox options into bold, flavor-packed staples that satisfy vegans, flexitarians and curious omnivores alike. Driven by better plant-based proteins, wider availability of vegan cheeses and deli slices, and growing interest in global flavors and sustainability, this year’s top recipes focus on simple techniques, accessible ingredients, and big texture contrasts—crispy, creamy, tangy and smoky—so you never feel like you’re missing out. Wraps and sandwiches are ideal vehicles for quick, healthy meals: they’re portable for commuting or picnics, perfect for make-ahead meal prep, and flexible enough to use up pantry staples and seasonal produce. For 2026, the emphasis is on balanced bites—protein from tofu, tempeh, legumes or mycoprotein; healthy fats from avocado, tahini or nuts; and bright acidity from pickles, citrus or fermented condiments. Whole-grain flatbreads, collard leaves, nori and gluten-free wraps broaden accessibility, while simple spreads and quick pickles lift flavors without adding complexity. The top 10 ideas you’ll find in this article are chosen for speed, versatility and modern taste: think smoky BBQ jackfruit with slaw, Mediterranean hummus-and-roasted-veg wraps, Korean-inspired tofu bánh mì, chickpea “tuna” salad, and a creamy cashew-cheese BLT alternative. Each idea highlights easy swaps, pantry-friendly shortcuts, and ways to scale up for family meals or down for single servings—plus tips for making them nut-free, soy-free or gluten-free when needed. Whether you’re packing lunches for the week, feeding a crowd or simply wanting a satisfying plant-based bite in minutes, these simple vegan wraps and sandwiches for 2026 will equip you with reliable templates and inspiring flavor combinations. Read on for recipes, timing hacks and variation ideas that make plant-based lunches anything but boring.

 

 

Trend-driven flavor profiles and global inspirations

In 2026, trend-driven flavor profiles and global inspirations are shaping how cooks and food businesses conceive vegan wraps and sandwiches. Diners now expect bold, authentic tastes borrowed from diverse cuisines, but adapted for plant-based formats. This means not just borrowing names or single ingredients, but translating key flavor building blocks — spice blends, acid balances, fermentation, and finishing oils — into combos that deliver the same sensory punch as their traditional counterparts. The result is a dynamic palette where street-food fervor, home-style comfort, and chef-led refinement meet in portable, easy-to-eat formats. Practically, this trend manifests as regionally inspired components reimagined with vegan proteins and vegetables: gochujang and kimchi meet jackfruit or tempeh; North African harissa livens roasted vegetables with preserved lemon; West African peanut stews become tangy nut sauces for grilled tofu; and Latin American citrus-chili marinades brighten beans and slaws. Techniques such as quick pickling, smoking, fermenting, and acid-based finishing (lime/black vinegar) are used to create layers of flavor and textural contrast that keep a sandwich or wrap interesting bite after bite. Emphasis on umami (miso, fermented soy, nutritional yeast) and contrasts—crisp slaw vs. creamy spreads—make global flavors work in the handheld format. To implement this trend thoughtfully, operators and home cooks should prioritize balance, seasonality, and respect for culinary origins. Use local produce and shelf-stable global pantry staples to keep costs and waste down, and offer simple swaps to accommodate allergies and preferences. Menu descriptions that highlight the flavor elements (e.g., “smoky harissa, preserved lemon, toasted chickpeas”) help diners anticipate taste and encourage exploration. Lastly, build modular templates—one spread, one protein, one pickled element, one fresh herb—that allow rapid assembly, consistent flavor, and easy customization while remaining true to the global inspiration. Top 10 simple vegan wrap and sandwich ideas for 2026 1) Korean BBQ Jackfruit Wrap – Components: Gochujang‑soy marinated pulled jackfruit, quick cucumber kimchi or store-bought vegan kimchi, shredded carrot, scallions, sesame‑lime vegan mayo, flour tortilla or ssam leaf. – Assembly: Layer spread of sesame mayo, add warm jackfruit, top with kimchi and scallions. Optional toasted sesame seeds. 2) Mediterranean Roasted Veg & Hummus Wrap – Components: Roasted eggplant, zucchini, and red pepper; lemon‑garlic hummus; baby spinach; za’atar; drizzle of olive oil. – Assembly: Spread hummus, pile roasted veg, sprinkle za’atar and lemon, wrap tightly. Great served warm or room temp. 3) Chipotle Black Bean & Avocado Tortilla – Components: Seasoned black beans (chipotle, cumin, lime), corn, pico de gallo, sliced avocado, cilantro, dairy‑free crema. – Assembly: Spoon beans and corn, top with pico and avocado, finish with crema and cilantro. Fold and press for portability. 4) Teriyaki Tempeh Banh‑Mi Style Sandwich – Components: Thin-sliced tempeh glazed with teriyaki, quick pickled carrot & daikon, cucumber, cilantro, vegan sriracha mayo, baguette or hoagie roll. – Assembly: Spread mayo, add tempeh and pickles, garnish with cilantro and jalapeño slices if desired. 5) Indian‑Spiced Chickpea Tikka Wrap – Components: Roasted spiced chickpeas (garam masala, turmeric, smoked paprika), vegan yogurt raita (cucumber + dairy‑free yogurt), mint‑coriander chutney, naan or flatbread. – Assembly: Spread chutney, add chickpeas, top with raita and fresh mint. Serve folded or rolled. 6) Cuban Mojo Jackfruit Pressed Sandwich – Components: Citrus‑mojo pulled jackfruit, sliced pickles, yellow mustard, vegan Swiss or cashew cheese, crusty roll (pressed like a panini). – Assembly: Layer ingredients, press until warm and slightly crisp. Balances bright citrus with tangy pickles. 7) West African Peanut Tofu Sandwich – Components: Grilled or pan‑seared tofu tossed in a spicy peanut sauce, cabbage slaw with lime, fresh cilantro, soft roll. – Assembly: Add peanut‑coated tofu, top with slaw and herbs. Add extra hot sauce if preferred. 8) Mediterranean Falafel Pita with Herb Tahini – Components: Crispy baked falafel, chopped tomato & cucumber salad, herb tahini (tahini + lemon + parsley), pickled red onion, pita pocket. – Assembly: Stuff pita with falafel, salad, and generous tahini drizzle. Fast, protein-packed, and portable. 9) Smoked Mushroom & Cashew “Cheese” Melt – Components: Smoked portobello or oyster mushrooms, caramelized onions, cashew-based melty spread, arugula, toasted sourdough or ciabatta. – Assembly: Layer mushrooms and onions with cashew spread, toast or grill until melty, finish with arugula for peppery contrast. 10) Tropical Jicama & Mango Crunch Wrap – Components: Shredded jicama and cabbage slaw, diced mango, avocado, toasted coconut flakes, lime‑chili dressing, large tortilla or lettuce wraps. – Assembly: Toss slaw and mango with dressing, add avocado and coconut, wrap snugly. Bright, crunchy, and gluten‑free if using lettuce. Tips for success: build each sandwich with at least one savory/umami element, one bright acid, one creamy binder, and one crunchy texture. Keep sauces portable in small squeeze bottles for meal-prep, and offer simple swap options (e.g., tempeh for tofu, gluten‑free bread/tortilla) to maximize appeal and accessibility.

 

High-protein plant-based fillings and alternatives

High-protein plant-based fillings center on concentrated legume, seed, and processed-plant sources that deliver both satiety and the macronutrient profile people expect from animal-based sandwiches. Staples include beans and lentils, tempeh and tofu, seitan, and newer pea- and soy-protein deli slices and spreads. Nuts, seeds, and their butters (e.g., almond, sunflower, tahini) add protein plus healthy fats, while blended bases (quinoa, buckwheat, amaranth) can boost protein and texture. Combining complementary proteins—such as grains with legumes—improves amino acid balance without relying on single isolated ingredients, which is useful for formulating nutritionally complete handhelds. Culinary technique is just as important as ingredient choice to make high-protein plant fillings appealing. Pressing and marinating tofu or tempeh concentrates flavor; searing or charring adds Maillard complexity; pulsed chickpeas or lentils can mimic shredded or mashed textures; and binding agents (aquafaba, mashed beans, small amounts of neutral-tasting starches or ground seeds) help fillings hold together in wraps and melts. Fermented components (miso, tangy pickles, kimchi) and smoked or umami-rich ingredients (mushroom powder, nutritional yeast, umeboshi) lift plant proteins so they read as savory and satisfying. For quick prep, ready-made high-protein slices and tubs of legume-based spreads allow fast assembly while retaining a high protein count. Practical concerns—dietary needs, sustainability, and portability—shape which high-protein options are best for wraps and sandwiches. Gluten-free eaters will gravitate to tempeh, tofu, legumes, and pea-protein products; those avoiding soy can use lupin, pea, or nut/seed-based alternatives. From a sustainability perspective, pulses and pea protein generally have lower footprints than highly processed isolates, though convenience products often win on food-waste and time-saving. For on-the-go formats, choose fillings that resist sogginess (toasted breads, wraps layered with a dry barrier like hummus or tahini) and use concentrated, protein-dense components so a single handheld delivers meaningful protein without excessive bulk. Top 10 simple vegan wrap and sandwich ideas for 2026 1) Smoky Tempeh & Avocado Wrap – Ingredients: sliced marinated tempeh (soy sauce, smoked paprika, maple), smashed avocado, mixed greens, pickled red onion, whole-grain tortilla. – Notes: Pan-sear tempeh until caramelized; avocado acts as binder and moisture barrier. 2) Chickpea Smash Sandwich with Crunchy Pickles – Ingredients: mashed chickpeas, vegan mayo or tahini, Dijon, celery, lemon, salt, pepper, dill pickles, lettuce, whole-grain bread. – Notes: High-protein and classic; add roasted sunflower seeds for extra protein and crunch. 3) BBQ Jackfruit + Lentil Pulled Sandwich – Ingredients: shredded jackfruit, cooked brown lentils, smoky BBQ sauce, red cabbage slaw, burger bun. – Notes: Lentils bump up protein while jackfruit provides pull-apart texture; toast bun to prevent sogginess. 4) Tofu “Egg” Salad Wrap – Ingredients: crumbled firm tofu, vegan mayo, kala namak (optional), mustard, chives, baby spinach, whole-wheat wrap. – Notes: Kala namak gives eggy aroma; press tofu first to remove excess water for better texture. 5) Seitan Shawarma Pita – Ingredients: thinly sliced seitan, shawarma spices, tahini-lemon sauce, cucumber, tomato, pickled onion, pita pocket. – Notes: Seitan delivers meaty chew and high protein—good for hearty sandwiches. 6) Pea-Protein Deli + Hummus & Sprouts – Ingredients: sliced pea-protein deli-style slices, hummus, cucumber, alfalfa or radish sprouts, whole-grain bread. – Notes: Super quick assembly; hummus provides moisture and extra protein/fiber. 7) Roasted Mushroom & Lentil Ciabatta – Ingredients: wild or cremini mushrooms roasted with garlic, cooked brown/green lentils, arugula, balsamic glaze, rustic roll. – Notes: Umami-forward and satisfying; lentils give the protein lift. 8) Edamame-Avocado Sesame Wrap – Ingredients: shelled edamame (lightly mashed), avocado, sesame-miso dressing, shredded carrot, cilantro, spinach, wrap. – Notes: Edamame is a lean, high-protein legume with a bright flavor profile. 9) Black Bean & Quinoa Southwest Wrap – Ingredients: black beans, cooked quinoa, corn, pico de gallo, avocado, cilantro-lime dressing, spinach, tortilla. – Notes: Balanced protein from beans + quinoa; great for meal prep and portable lunches. 10) Vegan “Tuna” Chickpea Melt – Ingredients: mashed chickpeas, nori flakes (seaweed) for briny flavor, vegan mayo, celery, lemon, slices of vegan cheese, sourdough or sandwich bread, toasted until melty. – Notes: Chickpea base plus nori recreates the tuna vibe; quick broil for a comforting melt. Optional swaps and prep tips: toast breads or use sturdy wraps to prevent sogginess; layer spreads first (hummus, tahini) as a moisture barrier; add seeds or hemp hearts for a protein boost; make extra filling for meal-prep portions that assemble in minutes. These ideas prioritize simple techniques, high-protein plant ingredients, and flavors that read modern for 2026 while staying easy to make at home or scale for small food businesses.

 

Quick-assembly, meal-prep, and portable formats

Quick-assembly, meal-prep, and portable formats prioritize speed, repeatability, and transportability without sacrificing flavor or nutrition. They’re designed for people with limited time — commuters, parents, office workers, students — who still want a satisfying plant-based meal. The core idea is modularity: pre-cook or prep a few reliable components (a protein, a grain or base, crunchy vegetables, and a flavorful spread or sauce) that combine easily into different wraps and sandwiches throughout the week. This reduces decision fatigue, minimizes daily cooking time, and makes consistent, balanced vegan eating practical for busy schedules. Designing these formats well means thinking about shelf life, texture contrast, and barrier layers. Choose proteins and fillings that hold up in the fridge (roasted chickpeas, baked tempeh, marinated tofu, lentil salad, jackfruit) and pair them with sturdy bread or wraps (whole-grain tortillas, lavash, ciabatta, collard leaves). Use creamy spreads (hummus, miso-mayo, tahini) or oil-based dressings as a protective barrier against sogginess, then add quick-pickled or crisp elements (cabbage slaw, pickles, sliced peppers, fresh herbs) for brightness and texture. Small tricks — draining wet ingredients well, packing wetter sauces separately, layering crunchy components last — keep sandwiches pleasant to eat after hours in a bag or lunchbox. Packaging and reheating choices also matter for portability and sustainability. Opt for reusable wraps, beeswax-free silicone wraps, or compostable paper for short-term transport; portion fillings into stackable containers to assemble just before eating. For hot sandwiches, choose fillings that reheat cleanly (press sandwiches, grilled tempeh, roasted mushroom melts) and consider investing in a small workplace toaster or using microwave-safe wraps. Finally, meal-prep success comes from recipes that scale: roast a sheet-pan of vegetables, batch-make a bean salad, and portion protein into 3–5-day servings so assembling a fresh, tasty wrap or sandwich takes less than five minutes. Top 10 simple vegan wrap and sandwich ideas for 2026 1. Mediterranean Chickpea Smash Wrap – Components: smashed chickpeas mixed with lemon, olive oil, garlic, chopped olives, parsley; hummus; cucumber; tomato; baby spinach; whole-wheat tortilla. – Tip: Mash chickpeas to hold together but leave some texture; smear hummus as a moisture barrier. 2. BBQ Jackfruit & Slaw Fold – Components: shredded, BBQ-seasoned jackfruit; quick cabbage-carrot slaw with apple cider vinegar; pickled red onion; corn tortilla or small flatbread. – Tip: Keep slaw separate until serving if packing for many hours to avoid sogginess, or use a sturdy lettuce leaf as inner wrap. 3. Tempeh Reuben Sandwich – Components: thinly sliced marinated tempeh (smoked or soy-braised); vegan thousand island or miso-mayo; sauerkraut; rye or sourdough toast. – Tip: Pan-fry tempeh until crisp for texture; sauerkraut adds fermentation and long shelf life. 4. Tofu Banh Mi Wrap – Components: marinated and pan-seared tofu; quick pickled carrots and daikon; cucumber; cilantro; sliced jalapeño; sriracha mayo; baguette or baguette-style wrap. – Tip: Pack pickles separately for extended freshness or wrap baguette in parchment to keep crisp. 5. Smoky Lentil & Avocado Sandwich – Components: seasoned brown or puy lentils; smoked paprika oil; smashed avocado; arugula; roasted red peppers; multigrain bread. – Tip: Lentils provide substantial protein and reheat well; avocado can be layered inside a thin spread to avoid browning. 6. Falafel & Tahini Pocket – Components: baked falafel (or air-fried), tahini sauce, chopped cucumber and tomato, pickled turnips or red onion, pita pocket or wrap. – Tip: Bake falafel ahead and freeze; thaw in fridge overnight for quick assembly. 7. Roasted Veg + Basil Walnut “Pesto” Wrap – Components: tray-roasted seasonal veggies (eggplant/zucchini/peppers), basil-walnut or sunflower seed pesto (nut-free option), baby greens, lavash. – Tip: Use an oil-based pesto as both flavor and moisture barrier; roasted veggies hold up well in meal-prep. 8. Curried Chickpea Salad Sandwich – Components: smashed curried chickpeas with diced celery and apple, vegan yogurt or mayo, curry powder, raisins or chopped dates (optional), whole-grain bread. – Tip: This filling improves after a few hours as flavors meld — ideal for make-ahead lunches. 9. Korean-Style Tempeh & Kimchi Wrap – Components: gochujang-marinated tempeh or tofu, steamed rice or sticky barley, kimchi (or quick-pickled cabbage), sliced scallions, toasted sesame oil; tortilla or rice paper wrap. – Tip: For portability, lightly drain kimchi or keep it in a small container to add at serving to prevent sogginess. 10. Sweet Peanut-Apple Banana Wrap (grab-and-go) – Components: natural peanut or almond butter, sliced banana, thin apple slices, a sprinkle of chia or hemp seeds, whole-grain tortilla. – Tip: Press together and toast briefly if you want a warm, sealed pocket; great as a quick breakfast or snack sandwich. If you want, I can adapt any of these ideas into 5-day meal-prep plans with shopping lists and step-by-step assembly instructions.

 

Sauces, spreads, and texture-boosting components

Sauces and spreads are the backbone of any great vegan wrap or sandwich because they do more than add flavor — they carry and amplify it. A well-chosen spread provides fat for mouthfeel, acid to brighten, salt and umami to satisfy, and often a binding function so fillings don’t fall apart. Think beyond plain mayo: miso-tahini, roasted red pepper & white bean purées, fermented hot sauces, cashew creams, and concentrated nut or seed butters all deliver layered flavor and a richer eating experience. For plant proteins and vegetables, these condiments transform simple ingredients into something rounded and indulgent without needing animal fat. Texture-boosting components are what turn a merely edible sandwich into a craveable one. Crunch (toasted seeds, chopped nuts, crisp cabbage slaw, quick-pickles, crispy shallots), chew (grilled or seared tempeh, marinated tofu, roasted mushrooms), and pop (fermented vegetables, capers, pickled ramps) should be combined with creamy spreads to create contrast in every bite. Small techniques—lightly toasting bread or wraps, air-frying chickpeas, finishing with a drizzle of oil and a squeeze of citrus—greatly enhance perceived quality. Layer textures deliberately: soft base (spread), substantial filler (protein or roasted veg), bright/crispy top (slaw, seeds), finishing acid (vinegar, lemon) and an aromatics hit (fresh herbs). For 2026 meal planning and pantry strategy, sauces and spreads should be multifunctional, shelf-friendly where possible, and adaptable to dietary restrictions. Fermented spreads and concentrated pastes extend shelf life while adding complexity; quick-pickle brines and citrus marinades boost freshness and reduce reliance on salt. Consider allergen swaps (sunflower-seed “butter” instead of nuts, aquafaba-based mayo for egg-free binders, or blended silken tofu for creamy bases) and zero-waste uses (carrot-top pesto, beet-green hummus). For meal-prep, portion sauces in small jars to keep wraps from going soggy and pair sturdy, high-protein fillings with lighter dressings to maintain texture during storage. Top 10 simple vegan wrap and sandwich ideas for 2026 1. Smoky Chickpea “Tuna” Wrap — smashed chickpeas with vegan mayo or tahini-miso, smoked paprika, diced celery, capers, lemon, and shredded lettuce; add quick-pickled red onion for bite. 2. Miso-Tahini Tempeh & Charred Veg Wrap — thinly sliced marinated tempeh, charred zucchini/pepper, drizzle of miso-tahini sauce, and kimchi slaw for acid and crunch. 3. BBQ Jackfruit & Slaw Sandwich — pulled jackfruit in smoky-sweet BBQ, creamy cashew ranch, crunchy cabbage-carrot slaw on a toasted bun. 4. Mediterranean White Bean & Olive Tapenade Panini — smashed cannellini with lemon and garlic, roasted red peppers, olive tapenade, arugula, press until warm and crisp. 5. Turmeric-Lentil Falafel Wrap — spiced baked lentil falafel, herby tahini sauce, quick-pickled cucumber, and tomato in a warm flatbread. 6. Buffalo Cauliflower Wrap with Cashew “Blue” — air-fried buffalo cauliflower, creamy cashew blue-style sauce, crisp celery, and shredded romaine for cooling crunch. 7. Korean Gochujang Tofu Wrap — thinly seared gochujang-marinated tofu, quick-pickled daikon and carrot, sesame scallion mayo, and cilantro in a tortilla. 8. Avocado & Smoky Almond “Crab” Roll — shredded hearts of palm or chickpea-almond mix with smoky paprika and lemon, diced celery, avocado slices, and dill on a soft roll. 9. Pesto Chickpea & Sun-Dried Tomato Sandwich — smashed chickpeas blended with basil or carrot-top pesto, sliced sun-dried tomatoes, spinach, and a hit of lemon on hearty bread, pressed or grilled. 10. Curried Mango Chickpea Wrap — warm curried chickpeas, mango chutney or fresh mango slices, crunchy roasted peanuts or seeds, and cilantro-yogurt-style cashew sauce for cooling contrast. For each idea, keep the sauce separate when packing for later to avoid sogginess; aim for at least two textural elements (one creamy, one crunchy) and one bright acid so each bite stays interesting.

 

 

Dietary accommodations, sustainability, and ingredient sourcing

Dietary accommodations are no longer an afterthought — they are central to modern menu design. By 2026, customers expect clear allergen information, easy swaps (gluten-free breads, nut-free spreads, soy-free proteins), and options for specific diets like low-FODMAP or reduced-sodium. Kitchens must build reliable cross-contact prevention, batch labels, and streamlined substitution workflows so guests with allergies or medical dietary needs can eat confidently. This also means standardizing recipes so swaps don’t break taste or texture (for example, using aquafaba or sunflower-seed mayo in place of nut-based spreads). Sustainability now shapes ingredient choices and purchasing practices. Restaurants and home cooks alike are favoring seasonal, locally grown produce, lower-carbon proteins (fermentation-derived isolates, legumes, mushrooms), and suppliers who minimize packaging and transportation footprint. Waste reduction — upcycled ingredients (beet tops used for pesto, spent-grain spreads), composting, and predictable prep portions — reduces costs and resonates with eco-conscious diners. Transparent sourcing — telling the story of where ingredients come from and the environmental practices behind them — builds trust and often justifies a modest price premium. Ingredient sourcing ties the two concerns together: food that accommodates dietary needs and reduces environmental impact depends on traceable, ethical supply chains. Buyers are prioritizing suppliers with clear labor practices, certifications, and documentation for things like non-GMO, organic, or regenerative agriculture. At the same time, innovations such as precision-fermented proteins, mycoprotein, and ingredient co-ops make it easier to access scalable, lower-impact building blocks for sandwiches and wraps. For operators and home cooks, this means designing flexible menus around modular components (a roasted-veg tray, a high-protein spread, quick pickles) that can be swapped to meet allergies and sustainability goals without sacrificing flavor. Top 10 simple vegan wrap and sandwich ideas for 2026 1. Tempeh Bánh Mì Wrap – Marinated, pan-seared tempeh; quick-pickled carrot & daikon; cucumber; cilantro; sliced jalapeño; vegan mayo or fermented chili sauce. – Why: Fermented tempeh adds protein and umami; easily made gluten-free with GF wrap or lettuce. 2. Chickpea “Tuna” Salad Sandwich – Mashed chickpeas, vegan mayo (aquafaba or sunflower-seed), diced celery, dill, capers, lemon; whole-grain bread or wrap. – Why: Simple, high-protein, nut-free option; batch-prep for grab-and-go. 3. BBQ Jackfruit & Slaw Sandwich – Pulled jackfruit in smoky BBQ sauce, crunchy cabbage slaw, pickles, toasted bun. – Why: Plant-based “pulled” texture with low environmental footprint; great for casual menus. 4. Mediterranean Falafel Wrap – Baked falafel, hummus, cucumber, tomato, pickled onions, tahini drizzle, sumac. – Why: Crowd-pleasing, protein-rich, easy to make GF by using gluten-free flatbread or lettuce cup. 5. Grilled Mushroom “Steak” Sandwich – Sliced marinated portobello or king oyster mushrooms, caramelized onions, arugula, garlic aquafaba aioli, crusty roll. – Why: Deep umami and meaty texture without processed proteins; strong flavor profile with few ingredients. 6. Smoked Carrot “Lox” Bagel – Thinly sliced smoked-roasted carrots, tofu or cashew-based vegan cream cheese (or sunflower-seed alternative), capers, red onion, dill. – Why: Elegant brunch option that’s visually appealing, sustainable, and customizable for nut-free diets. 7. Tempeh BLT Wrap – Tempeh or coconut “bacon,” ripe tomato, crisp lettuce, avocado, vegan mayo, whole-grain or GF wrap. – Why: Familiar comfort sandwich reimagined as protein-forward and easy to prep. 8. Asian Crispy Tofu & Pickle Wrap – Crispy marinated tofu, quick-pickled cucumber, shredded carrot, vegan kimchi (or quick slaw), sesame-sriracha. – Why: Fast, bold-flavored wrap that leverages pickles and sauces for freshness and shelf-stable components. 9. Sunflower Seed “Tuna” & Avocado Sandwich – Mashed sunflower seeds, vegan mayo, lemon, celery, sliced avocado, greens on sprouted-grain bread. – Why: Nut-free “seafood” alternative that’s allergy-friendly and high in healthy fats and protein. 10. Roasted Seasonal Veg + Pesto Sandwich – Roasted seasonal vegetables (eggplant, zucchini, peppers), basil (or sunflower) pesto, arugula, balsamic drizzle on ciabatta or flatbread. – Why: Minimal-protein, flavor-forward option that showcases local produce; swap pesto base for nut-free version when needed. Quick tips for execution: batch-produce one or two protein components (marinated tempeh, chickpea mash) and a couple of spreads/pickles to mix-and-match through the week; clearly label allergy-friendly swaps (GF, nut-free, soy-free); prioritize seasonal produce and minimal-packaging suppliers to lower cost and environmental impact.