Lay the tortilla on a cutting board and spread 3 tablespoons of hummus evenly over the surface all the way to the edges. With the tortilla in front of you, leave the first three inches free with just the hummus, add a 3 inch wide layer of the sliced cucumbers across the tortilla leaving one inch around the edges free with just hummus. Layer 1/4 an avocado sliced thin on top of the cucumbers, season with freshly ground sea salt and black pepper.
Top the cucumbers and avocado with a hand full of organic greens, then top the greens with a layer of shredded carrots and chopped tomatoes. Cover the carrot filling with another layer of greens then fold the edge nearest you over the filling. Squeeze gently as you roll, begin tucking in the left and right edges with your first fold and continue rolling until the edges are sealed. Place the wrap seam side down on a cutting board. Using a serrated edge knife cut it in half at an angle and serve with a side of dressing. Makes six wraps.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
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Garden Spinach Veggie Wraps
Ingredients:
1 6 ct. package Mission Garden Spinach Wraps
1 8 oz. package hummus
1 avocado, sliced thin
3 Persian cucumbers, sliced thin
1 4.2 oz. Organic Girl Super Greens
3 carrots, shredded
2 tomatoes, seeds removed and chopped
oil and vinegar-based salad dressing
Freshly ground sea salt and black pepper to taste
Directions:
Lay the tortilla on a cutting board and spread 3 tablespoons of hummus evenly over the surface all the way to the edges. With the tortilla in front of you, leave the first three inches free with just the hummus, add a 3 inch wide layer of the sliced cucumbers across the tortilla leaving one inch around the edges free with just hummus. Layer 1/4 an avocado sliced thin on top of the cucumbers, season with freshly ground sea salt and black pepper.
Top the cucumbers and avocado with a hand full of organic greens, then top the greens with a layer of shredded carrots and chopped tomatoes. Cover the carrot filling with another layer of greens then fold the edge nearest you over the filling. Squeeze gently as you roll, begin tucking in the left and right edges with your first fold and continue rolling until the edges are sealed. Place the wrap seam side down on a cutting board. Using a serrated edge knife cut it in half at an angle and serve with a side of dressing. Makes six wraps.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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