I know, I know it’s been FO’EVA! The holidays got the best of me, and I am finally getting back to it and cooking up a storm once again.
This is a super quick and delicious, healthy veggie wrap that is great for lunch or a light dinner. Throw it together, and enjoy! Also, the spread makes a great dip 😉
For the Garlicky spread
- 1/2 c. edamame – I used frozen deshelled, boiled for ~3-4 min and chilled
- 1/2 c. garbanzo beans, drained
- 2 lg. cloves garlic chopped
- 1/4 c. olive oil
- salt & pepper
For the wrap
- Whole wheat tortilla wrap
- Shredded carrot
- 1/2 avocado
- Handful of chopped & massaged fresh kale (or you can use spinach)
- 1/2 bell pepper, sliced
- Sriracha (or your favorite pepper sauce)
- Sea salt
First things first, let’s make this AWESOME spread. It so garlicky it gives such a delicious bite to this wrap, and anything you dip in it!
All you gotta do is put all of the ingredients into a food processor, and blend that baby up! I pureed it until as smooth as I could get it, it still had a couple chunks of beans, but I kind of like it that way.
Now, spread some onto your wrap, right in the middle. Then layer your veggies, I went kale, peppers, carrots, then avocado slices. Squirt some sriracha on top, as much as you like, then sprinkle a bit of sea salt.
Wrap your tortilla around it, as tight as you can without ripping it, and there you go!
Save the leftover spread for dippin’ or more wraps.