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Fresh Vegetable Wraps

Fresh Vegetable Wraps that taste great!


Yield: Makes 8 wraps

Vegetable Wraps
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  • 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


  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.

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