Here’s a simple summer lunchtime favorite - a raw veggie wrap. You can do this a million ways, but I find myself going back to this lunch over and over again. Since I’m about to embark on a 10-day mini elimination to give my body a little reset, I spent yesterday slicing up tons of veggies so assembling my lunch would be a breeze.
(Just a note: I don’t like to make these in advance because I feel like the veggies get soggy and I like ‘em crunchy.)
Ingredients:
GF Wrap or Tortilla (you could also make smaller lettuce-wrapped ones if you want to skip the extra carbs)
Hummus or Almond Milk Cream Cheese - I used Kite Hill brand Almond Milk Cream Cheese and if you’re using hummus, make sure there is no sugar added to it
Leafy greens of choice - I did baby spinach but anything would work and some arugula would give it an extra pop
Julienned Vegetables - I did cucumber, bell pepper, red onion, cherry tomatoes.
Sliced Avocado
Chopped Olives (optional)
Salt & Pepper
Directions:
Spread cream cheese or hummus onto wrap, tortilla, or lettuce leaves. Layer on veggies. Roll up and enjoy.
(Note: I’ve seen this done with some roasted chickpeas on top which sounds amazing and adds some extra protein and fiber so I’m going to give those a go today :) - I’ll preheat a pan on the stovetop over high heat until very hot. Add about 1 Tbsp coconut oil and let it melt then add a can of rinsed and dried chickpeas and sprinkle with smoked paprika and salt and pepper. Stir those around for 2-3 minutes and remove onto a paper towel-lined plate to cool.)
