Vegan Wraps

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Vegan Wraps

 

 

1 cup broccoli, cut into thin slices (use only the florettes and

upper part of stalk)

1/2 cup cauliflower, broken into tiny florettes

2 tbsp carrot, finely grated

2 tbsp red cabbage, finely grated

1 tbsp yellow squash, finely grated

1/4 cup barbequed onions (see below)

1 tortilla

1 tbsp vegan mayonnaise

3 thin slivers dill pickle, pickled jalapeno pepper or other pickle

of your choice

1/2 cup lettuce, finely chopped

1/2 cup alfalfa sprouts

2 slices avocado

sea salt and pepper to taste

 

Steam broccoli and cauliflower until tender. Mix the grated

vegetables together in a bowl. To make barbequed onions, simply sauté

a small onion in some olive oil until tender. Add a tablespoon of

vegan barbeque sauce and fry until the sauce begins to caramelize.

Remove from heat and set aside. (Any leftover barbequed onions are

great in other sandwiches, on burgers or in soups or stews.)

 

Heat the tortilla in a dry skillet, turning frequently, until it is

soft but not crisp!. Place on a large piece of plastic wrap. Spread

with the vegan mayo. Place a line of the steamed broccoli and

cauliflower down the centre. Add a line of the grated vegetables,

dill pickle, barbequed onions, and top with the lettuce, sprout and

avocado. Roll up the tortilla tightly, crepe-style, and wrap tightly

in the plastic wrap. Store in the fridge until you're ready to eat

it. Cut the wrap in half, width-wise, and push the plastic wrap down

partially, but leave one end closed to catch dripping sauces.

 

Serves 1