Veggie Wraps
Lunch
Prep: 15 min
Servings: 8
Tools & Equipment List
Cutting Board, Knifes, Serving Tray
INGREDIENTS
8 Spinach wraps (lard-free)
2 x 10 oz containers hummus
1 cup sunflower seeds
1 medium red onion, thinly sliced
2 medium cucumbers, thinly sliced
4 cups romaine lettuce or fresh spinach, roughly chopped
2 large avocados, sliced
2 red bell peppers, julienned
2 cups cherry tomatoes, halved
1 x 15 oz can black beans, drained and rinsed
Salt and black pepper to taste
Ingredients List
Avocado
Tomatoes - Cherry
Onion - Red
Cucumber
Lettuce
Bell pepper
Black Beans (Canned)
Sunflower Seeds
Salt & Pepper
Hummus
Spinach Wraps (lard-free)
INSTRUCTIONS
Preparing the Vegetables
Thinly slice red onion and cucumber, place on serving platter
Roughly chop lettuce or remove tough stems from spinach, place on platter
Slice avocados, season lightly with salt and pepper to prevent browning
Julienne bell peppers, halve cherry tomatoes, place on platter
Drain and rinse black beans, place in serving bowl
Pour sunflower seeds into a small bowl
Spoon hummus into serving bowls
Setting Up the Wrap Bar
Arrange all vegetables together on serving platters and trays
Place black beans, sunflower seeds, and hummus in bowls alongside
Leave tortillas in their bag at the start of the serving line
Set out salt and pepper for seasoning
Assembling the Wraps
Lay tortilla flat, spread hummus across the entire surface
Layer preferred vegetables, black beans, and sunflower seeds down the center
Season with salt and pepper
Fold sides in, roll from the bottom up tucking firmly as you go
Serve: Serve immediately after rolling for best texture. Wraps can be cut in half diagonally for easier handling if preferred. Keep avocado slices covered or lightly dressed with lemon juice until serving to prevent browning.