Rainbow Veggie Wrap

local_grocery_store Ingredients

• 4 large tortilla wraps
• 2 bell peppers, thinly sliced (assorted colors)
• 2 carrots, grated
• 1/4 red cabbage, thinly sliced (small head)
• 2 cups baby spinach, packed
• 1 avocado (ripe)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp olive oil
• 1 tsp honey
• to taste salt and pepper

restaurant_menu Method

1. 1.In a small bowl, mash the avocado with the lemon juice and a pinch of salt and pepper until smooth.
2. 2.In another small bowl, whisk together the olive oil, honey, and lemon juice until emulsified.
3. 3.To assemble the wraps, spread a generous spoonful of the avocado mixture onto each tortilla, leaving a border around the edge.
4. 4.Top with the sliced bell peppers, grated carrots, red cabbage, and baby spinach.
5. 5.Drizzle the lemon vinaigrette over the veggies.
6. 6.Roll up the wraps tightly, tucking in the sides as you go.
7. 7.Slice in half and serve.

lightbulb_outline Tips

• chevron_rightFeel free to mix and match the veggies to your liking - cucumbers, tomatoes, and red onions would all be great additions.
• chevron_rightFor some extra protein, add some sliced grilled chicken or tofu.
• chevron_rightIf you're packing these for lunch, wrap them tightly in plastic wrap or foil to prevent them from falling apart.