Veggie Wrap

Veggie wraps are versatile and easy to prepare. The sky is the limit with this nutritious dish so explore the many vegetables, beans, grains, dressings and sauces you can use to suit your taste.
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Instructions
 

  • 1 large flatbread or tortilla (about 8” in diameter). Leafy vegetables with broad leaves can also be used as the wrap to replace the flour wraps.
  • Add 2 to 4 different types of vegetables below:
    a) Oven-Roasted/baked vegetables: Choose from eggplant, green and yellow zucchini, carrots, sweet peppers, asparagus, broccoli, cauliflower, Brussel sprouts, beets, cabbage, artichoke hearts, chayote (christophene), mushrooms, pumpkin, winter and butternut squash, sweet potatoes and onions.
    b) Raw vegetables: Choose shred leafy vegetables or whole leaves, or sliced carrots, cucumbers or chayote. Vegetables that taste great raw are: Lettuce, arugula, watercress, cucumbers, tomatoes, green and yellow zucchini, kale, spinach, amaranth leaves (Trinidad bhaji), cabbage, mushrooms, chayote (christophene), beet leaves and root, swish chard, pak choy leaves, and onions.
    c) Steamed vegetables: Broccoli, cauliflower, asparagus, amaranth leaves (Trinidad bhaji), cabbage, mushrooms, chayote (christophene), beet leaves and root, swish chard, pak choy leaves and Collard greens.
  • Add 1 item from any of the following:
    d) Beans – cooked, baked, curried, stewed, bean pâté (hummus or bean spread), edamame (green soya beans)
    e) Grains – rice, corn, quinoa, couscous and leftover pelau
    f) Fruit – raisins, mango, pineapple
  • Add a sauce of your choice*: Suggestions are peanut sauce, teriyaki sauce, coconut curry sauce, tomato sauce, brown sauce, sriracha sauce, chili sauce, sweet and sour sauce, and barbeque sauce, pico de gallo, salsa, tamarind chutney, mango chutney, coconut chutney, vinaigrette dressing, Italian dressing, carrot-ginger dressing and vegan mayonnaise. The choices are limitless.

Notes

*See the Sauces, "Salad Dressing & Dips" section for recipes.