ABOUT THE RECIPE:
These versatile roll-ups are perfect for any midday meal, from a casual brunch to an elegant luncheon. They also travel well, making them ideal for packed lunches or picnics. Just wrap them in parchment paper and go!
Makes 2 servings
INGREDIENTS:
2 large whole-grain flour tortillas or wraps (use gluten-free if needed)
1⁄4 cup store-bought hummus (see note)
1 to 2 teaspoons vegan mayonnaise (optional)
4 ounces (5 cups, lightly packed) mixed baby greens
1 avocado, pitted, peeled and sliced
8 small green or black olives, pitted and chopped (optional)
2 teaspoons raw or roasted sunflower seeds
INSTRUCTIONS:
Lay the tortillas on a large cutting board. Spread half of the hummus evenly over half of each tortilla. Spread half of the vegan mayonnaise evenly over the other half of each tortilla. Evenly arrange half of the greens, avocado, optional olives, and sunflower seeds over the lower two-thirds of each wrap.
Starting at the bottom edge, roll the tortilla tightly and evenly around the filling. Gently but firmly press the edge to seal the roll. Set each roll seam-side down on a plate, cut it diagonally into 3 or 4 pieces, and serve.
Ingredients
Directions
ABOUT THE RECIPE:
These versatile roll-ups are perfect for any midday meal, from a casual brunch to an elegant luncheon. They also travel well, making them ideal for packed lunches or picnics. Just wrap them in parchment paper and go!
Makes 2 servings
INGREDIENTS:
2 large whole-grain flour tortillas or wraps (use gluten-free if needed)
1⁄4 cup store-bought hummus (see note)
1 to 2 teaspoons vegan mayonnaise (optional)
4 ounces (5 cups, lightly packed) mixed baby greens
1 avocado, pitted, peeled and sliced
8 small green or black olives, pitted and chopped (optional)
2 teaspoons raw or roasted sunflower seeds
INSTRUCTIONS:
Lay the tortillas on a large cutting board. Spread half of the hummus evenly over half of each tortilla. Spread half of the vegan mayonnaise evenly over the other half of each tortilla. Evenly arrange half of the greens, avocado, optional olives, and sunflower seeds over the lower two-thirds of each wrap.
Starting at the bottom edge, roll the tortilla tightly and evenly around the filling. Gently but firmly press the edge to seal the roll. Set each roll seam-side down on a plate, cut it diagonally into 3 or 4 pieces, and serve.
