>> Thursday, July 24, 2014
I've been eating this crunchy wrap for lunch often. I use whatever we have on hand from our CSA basket, whatever leftovers might be in the fridge, and a good dressing. I've actually become quite obsessed with dressings lately, but that's a topic for another day.
Let's take a look!
And now . . . the closeup!
SEASONAL VEGGIE WRAP
What you'll need . . .
- A wrap -- I buy mine (multigrain) at Aldi
- A green -- I used spinach
- Something(s) crunchy -- I used carrots and bell peppers
- A spread -- I made some Tahini-Free Hummus*
- A bean or grain -- I had some leftover farro
- Cheese -- this is honey goat cheese**
- Dressing -- this is Brianna's Poppy Seed Dressing
- Drizzle -- I like to use hot sauce or even Inglehoffer Sriracha Mustard
** Omit to make this "recipe" vegan.
Method . . .
- Assemble the ingredients as I did above. There are no rules, so feel free to put them on your wrap in whatever order makes the most sense to you. I find it helpful to cut my crunchy veggies into thin strips for easy eating.
- Hunt in your refrigerator shelves for more leftovers (rogue beans make a good fit) to toss on. Really, this "recipe" is a great way to eliminate food waste.
- Dress and drizzle for flavor. Then roll into a loose wrap. Everything will be heaping, so you won't have an airtight seal by any means.
I'm most excited for TOMATOES to come into full bloom (here's why!). I love Caprese Salads, homemade BBQ Sauce, slow roasted tomatoes, and quick-to-prepare Pasta Sauces.
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