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Fiesta Veggie Wrap

By Kate McMillan and Sarah Putman Clegg

2.5

(1)

Image may contain Plant Food Produce Fruit and Apricot
Fiesta Veggie WrapEmma Boys
Veggie-riffic

For extra color and crunch, add any of the following veggies:

  • Celery or jicama matchsticks
  • Sliced fennel
  • Bell pepper matchsticks
  • Baby spinach leaves
  • Shredded red cabbage
  • Sprouts

Use a napkin or colorful strip of paper, secured with tape, to hold the wrap together.

Recipe information

  • Yield

    Makes 1 wrap

Ingredients

Cream cheese or goat cheese 2 tablespoons, softened
Pesto, homemade or purchased 2 teaspoons
Flour tortilla 1, preferably green or red
Ripe avocado 1/2, sliced
Carrot 1/4 cup (1 oz/30 g) shredded
English cucumber 4 slices, cut on the diagonal
Salt and ground pepper

Preparation

  1. Step 1

    In a small bowl, mix together the cream cheese and pesto. Spread the cream cheese mixture evenly over the tortilla. Top with the avocado slices, arranging them in a horizontal line across the center or mashing them onto the surface. Arrange the carrot and cucumber on top of the avocado. Sprinkle with salt and pepper. Press down gently.

    Step 2

    Fold about 2 inches (5 cm) of the right side of the tortilla over the filling. Press gently. Beginning with the rounded side closest to you, roll up the tortilla into a tight cylinder, with the filling peeking out the top. Alternatively, roll up the tortilla like you would a burrito, with the filling enclosed in the wrap.

    Step 3

    Wrap in foil or a strip of pretty paper and place in an airtight container or sandwich bag and seal tightly. Refrigerate until ready to go.

Appears with permission from The Lunch Box: Packed with fun, healthy meals to go" by Kate McMillan & Sarah Putman Clegg. Photographs by Emma Boys. Copyright © 2011 by Weldon Owen, Inc.
TagsWrapCream CheeseCheeseDairyGoat CheeseAvocadoVegetableCarrotRoot VegetableCucumberMainSnackLunchNut FreeVegetarianQuickEasy30 Minutes or LessMake AheadNo-CookCookbooks

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