Veggie Wraps with White Bean and Roasted Vegetable Spread

 
4 - 8-inch flour tortillas, choice of white, whole wheat, or flavored
1 1/3 cups White Bean and Roasted Vegetable Spread
4 leaves of loose leaf lettuce or lettuce of choice, washed and patted dry
3 Roma tomatoes, each sliced into 4 pieces
3/4 cup zucchini, shredded
3/4 cup summer squash, shredded
3/4 cup carrot, shredded
1 cucumber, peeled, and sliced thin
 

Place the tortillas flat on a cutting board; place a 1/3 cups of the spread on each tortilla, and spread within 1-inch of its edges. Place 1 lettuce leaf in the center of each tortilla so that a little of it hangs out the top edge. For each tortilla: on top of the lettuce place 3 slices of tomato, 3 T. shredded zucchini, 3 T. shredded summer squash, 3 T. shredded carrot, and in rows, 6 slices of cucumber. Fold the bottom of the tortilla up to the center of the tortilla, then fold in each side, one overlapping the other to enclose the vegetables, and secure the wrap with a toothpick. Wrap the veggie wraps in aluminum foil, waxed paper, or plastic cling film, or place in an airtight container.

*Variation - substitute any of the suggested vegetables for some of your other favorite vegetables, such as shredded beets, shredded sweet potatoes, shredded or sliced radishes, chopped vegetables, fresh sprouts of vegetables or beans, etc.

Yield: 4 veggie wraps

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett