Seasonal Veggie Wrap

>> 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!


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
* Tahini-Free Hummus is just 1 can of chickpeas -- drained + rinsed -- blended in your food processor with a clove of garlic, a couple tablespoons olive oil, and then 1/4 to 1/2 cup water (until you reach your desired consistency). Season with salt and pepper.

** Omit to make this "recipe" vegan.

Method . . . 
  1. 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.
  2. 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.
  3. 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.
What's your favorite seasonal fruit or vegetable?

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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