Fresh Vegetable Wraps

Enjoy vegetable wraps with tomatoes, cucumber, bell pepper strips, lettuce, mozzarella cheese and an avocado spread.

Yield: Makes 8 wraps

Ingredients

  • 1 ripe avocado - peeled, pitted, and diced

  • 1 tablespoon Vegenaise

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/8 teaspoon cayenne pepper, or to taste

  • 2 tomatoes, diced

  • 1 cucumber, diced

  • 1 bell pepper, cut into strips

  • 1 head Romaine lettuce, chopped

  • 1 (8 ounce) package mozzarella cheese, shredded, optional

  • 8 whole wheat tortillas

Instructions

  1. Prepare spread: mash diced avocado, vegenaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.

  2. Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber, bell pepper strips, lettuce, and mozzarella cheese onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Vegenaise is a vegan egg-free “mayonnaise”. Vegenaise comes in four varieties: original, grapeseed oil, organic and expeller-pressed. They are all very similar in taste, though I usually use the original. Incidentally, using an egg-free mayonnaise is an easy way to reduce your cholesterol, since traditional mayonnaise is made from eggs.