Vegan Wraps Recipe
This recipe is organic, plant-based, and gluten-free.
Equipment
- Large baking pan or skillet if you cook ingredients.
- Appetizer platter if applicable.
Ingredients
- 4 Organic tortillas — I often use Ezekiel 4:9 sprouted grain — organic nori sheets, leaves, flatbreads like chapati, pita.
- Vegan mayonnaise or your preferred sauce.
- Suggestions: organic extra-firm tofu, cooked and seasoned brown rice, hummus, vegan ‘meat’ slices, vegan tuna, vegan black bean burger crumbles (veggie burger), legumes, falafel, tempeh, natto.
- Salt & pepper (Himalayan, Celtic, unprocessed coarse ground).
- Nutritional yeast.
- Preferred spices.
- Wrap Ideas:
- Mixed greens spinach, chard, kale, romaine, arugula, etc..
- Carrot.
- Purple cabbage.
- Sprouts broccoli, alfalfa, etc..
- Tomato.
- Avocado.
- Cucumbers.
- Red onion.
- Raw garlic.
- Broccoli florets.
- Cauliflower florets.
- Bell peppers.
- Mushrooms.
- Cilantro parsley, your favorite herbs.
- Nuts and seeds.
- Vegan cheese.
- Kalamata olives
- Nut butters.
- The list of things you can add to vegan wraps is long.
Instructions
- Position wraps on a board.
- Spread your favorite dressing/sauce on top.
- Season with unprocessed salt, pepper, nutritional yeast.
- Add any spices you prefer.
- Chop and prep all of your ingredients.
- Create layers that fit the wrap, seasoning and adding more sauce to each one.
- Fold, roll, and rock.
Notes
Additions to wraps include guacamole, hummus, baba ganoush, salsa, tahini, pesto, homemade dressings, on and on.
Nutrition
Calories: 140kcal
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