Ingredients Jump to Instructions ↓

  1. 4 Flour tortillas - (8" dia)

  2. 1 1/3 cups 213g / 7 1/2oz White Bean And Roasted Vegetable Spread - (see recipe)

  3. 4 Loose-leaf lettuce leaves - washed, patted dry

  4. 3 Roma tomatoes - each sliced

  5. 4 pieces 3/4 cup 177ml Shredded zucchini

  6. 3/4 cup 177ml Shredded summer squash

  7. 3/4 cup 82g / 2.9oz Shredded carrot

  8. 1 Cucumber - peeled, and Sliced thin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the tortillas flat on a cutting board; place 1/3 cup 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 tablespoons shredded zucchini, 3 tablespoons shredded summer squash, 3 tablespoons 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. This recipe yields 4 veggie wraps. 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.


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