Veggie Wraps

Recipe Ingredients

4		Flour tortillas - (8" dia)
		= (choice of white, whole wheat, or
		Flavored)
1 1/3 cups	213g / 7.5oz	White Bean And Roasted Vegetable Spread - (see recipe)
4		Loose-leaf lettuce leaves - washed, patted dry
		= (or lettuce of choice)
3		Roma tomatoes - each sliced 4 pieces
3/4 cup	177ml	Shredded zucchini
3/4 cup	177ml	Shredded summer squash
3/4 cup	82g / 2.9oz	Shredded carrot
1		Cucumber - peeled, and
		Sliced thin

Recipe Instructions

Place the tortillas flat on a cutting board; place 1/3 cup of the spread on each tortilla, and spread within 1-inch of its edges. Place 1 lettuce leaf in the center of each tortilla so that a little of it hangs out the top edge.

For each tortilla: on top of the lettuce place 3 slices of tomato, 3 tablespoons shredded zucchini, 3 tablespoons shredded summer squash, 3 tablespoons shredded carrot, and in rows, 6 slices of cucumber.

Fold the bottom of the tortilla up to the center of the tortilla, then fold in each side, one overlapping the other to enclose the vegetables, and secure the wrap with a toothpick.

Wrap the veggie wraps in aluminum foil, waxed paper, or plastic cling film, or place in an airtight container.

This recipe yields 4 veggie wraps.

Variation: Substitute any of the suggested vegetables for some of your other favorite vegetables, such as shredded beets, shredded sweet potatoes, shredded or sliced radishes, chopped vegetables, fresh sprouts of vegetables or beans, etc.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.