Vegan Recipe: Tortilla-Free Mexican Wrap
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As summer is right around the corner and the hot weather is already pushing us to our first dips in the ocean, you may want some fresh, vibrant, healthy and super easy recipes to much on during the upcoming sunny season!
Here’s my recipe for a vegan wrap with Mediterranean and Mexican flavors. I'm sure you’ll enjoy preparing it, even with little (or not-so-little) kids, and delight yourself even more by savoring it.
- 2- large romaine lettuce leaves
- ½ cup hummus (homemade is always better)
- 1 avocado
- ½ orange bell pepper
- 1 radish
- 6 cherry tomatoes
- 1 handful pumpkin seed-black sesame seed mix
- 1 handful broccoli sprouts
- 4 toothpicks
Thoroughly wash the vegetables, especially if they aren't organic. Mix 1 cup of water, 1/2 cup of apple vinegar, 1/2 cup of lemon juice for a natural and homemade washing solution. Spray the liquid over the vegetables and rinse them after 2 minutes.
Place a romaine lettuce leaf on a plate and generously spread the hummus over the wide top part.
Slice the ½ avocado and put some strips over the hummus.
Cut the orange bell pepper in strips and place some over the avocado.
Slice the radish and add some of the portions.
Do the same with the tomato cherries.
Sprinkle some pumpkin seeds and black sesame.
Add some broccoli sprouts on top.
Finally, carefully start rolling the leaf from top (wider part) to the bottom and stick 2 toothpicks in to secure the wrap.
2 wraps = 1 serving
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