Veggie Wraps Recipe

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Lunch & Luncheon Recipes = 30 minutes or less
Plum Frittata
Fried Lentils
Salmon Salad
Lunch Veggie Wraps
Cold Day Soup
Fennel Pie
Duck & Chicken Salad
Egg Topped Greens
Tomato & Avocado Crackers
Herb Omelette
Duck Panini
Marinated Vegetable Sandwich
Blue Cheese Lamb Burgers
Tuna Penne
Chicken Pasta with Lemon
Summer Salad
Baby Shrimp Salad
Artichoke Tuna Salad
Lentil Taco Salad
Berries with Yogurt Sauce

Veggie Wraps

Use a hard wheat wrap like spelt and ideally whole grain (not just whole wheat) with legume flour and/or flax meal. Much more protein than just whole wheat. Don't use white flour or corn blend.

Serves 1, so adjust for the number of people you're serving.

1 whole grain wrap
1 cup arugula leaves (about 2 small handfuls)
1/2 avocado, thinly sliced
4-6 cucumber slices, skin on
4 artichoke hearts, coarsely chopped
3-4 lengthwise slices roma tomato
1 green onion, minced
Mustard sauce
Kosher salt & black pepper

Prepare vegetables
Place wrap on a large plate or board
Place arugula leaves into a long mound from one side of wrap to the other, near the middle
Spoon on a bit of the mustard sauce - don't overdo it, but be sure it's over all
Top row of arugula with cucumber and artichoke hearts
Drizzle with a bit more mustard sauce
Add roma tomato slices and sprinkle with green onion
Top with a bit more mustard sauce and salt & pepper
Top with avocado slices
Roll wrap tightly around the filling, pressing to keep a log shape
Refrigerate, seam side down for about 10 minutes for sauce to blend with veggies and wrap to set up a bit
Slice diagonally across the center and enjoy - be sure to have some napkins handy :)

Questions about this recipe?

Lunch & Luncheon Recipes

Veggie Wraps