Hello! It’s me, the one who wrote about one pot creamy garlic pasta nearly one month ago now. *Gulp*. There seems to be something about spring that puts my blog posting schedule on slowdown. But I’m back. Today I’m sharing a super simple, easily customizable recipe for roasted vegetable and avocado garden wraps and I have a few more recipes in the works to share soon, too.
The truth is, I actually did post a recipe earlier in March, but it is so uncharacteristically unhealthy and uberprocessed that I didn’t even publish it to my RSS feed or email subscriber list. You may now take a look at my recipe for vegan cake batter blondies if desired. But I need to disclose in advance that it involves boxed cake mix (which is the reason the blondies are so crazy easy to make). Anyway, now you know. 🙂
If my avocados survive the stage of “Shannon eating mashed avocado out of a bowl with a spoon”, I love them on toast, bagels, or in wraps. Which reminds me that I should share my favorite avocado toast recipe at some point too. But these avocado garden wraps are perfect for that transition period right now between winter and spring. The lemon pepper avocado mash is bright and tangy, and the fresh sprouts are light and crisp; but the roasted vegetables, especially when eaten warm, are hearty and satisfying. Wrapped up in a nice big whole wheat tortilla, this makes for a great cold or room temperature lunch to bring to work, or a nice light dinner to eat when it’s first made.
These avocado garden wraps are super simple and I encourage you to season to your taste and preference, but I do have one tip. Be conservative with the lemon juice in the avocado mash – the lemon becomes more noticeable when the mash is eaten alongside the other ingredients in the wrap. First add salt and pepper to taste, and then add just enough lemon juice to make it pop.
Finally, here’s a helpful video about how to fold a wrap – note that the video has sound and the wrap in the video has non-vegan ingredients. I used Nature’s Promise whole wheat tortillas from my local supermarket for the pictured wraps. I also love the Ezekiel sprouted grain tortillas (but not at that price, yikes!)
- 1 red bell pepper, cut into strips
- 1 small red onion, cut into thick slices
- 1 small head of cauliflower, cut into small florets
- olive oil
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- pinch of coconut sugar or other sweetener (optional, to taste)
- salt and pepper (to taste)
- 2 ripe avocados
- salt and pepper (to taste)
- juice of ½ of a fresh lemon (or to taste)
- 4 whole wheat tortillas
- avocado mash (recipe above)
- roasted vegetables (recipe above)
- fresh sprouts or microgreens
- Preheat the oven to 450 degrees Fahrenheit. Add the prepped vegetables to a a glass baking dish and add just enough olive oil to lightly coat them. Sprinkle with the spices and salt and pepper to taste, and give a stir to combine them.
- Roast for about 30 minutes, stirring a couple of times, or until the vegetables are tender and a little browned. Because of the choice of baking dish and the moisture content of the onion and peppers, these roasted vegetables will come out juicy and sweet rather than crisp, which is how I like them in my wraps. You can make them on a large sheet pan if you want a crispier, more dry texture.
- Mash the avocado well. Add to a bowl along with plenty of salt and pepper to taste. Finish with a couple of squeezes of lemon, just enough to make the flavors pop.
- Warm a tortilla for 30 seconds on a skillet or in the microwave. Spread about a quarter of the avocado mash onto the tortilla. Top the avocado mash with a generous helping of roasted veggies, pressing them slightly into the avocado to adhere everything together. Finish with a big handful of sprouts.
- Gently roll up the wrap, pushing the filling together as you go (see my post for helpful links about how to do this part). Use a serrated knife to slice the wrap in half on the diagonal. Enjoy warm; or refrigerate and enjoy the leftovers cold or at room temperature.
Variations: use a different mix of vegetables; make it Tex-mex by using guacamole instead of the avocado mash and adding cumin to the vegetable seasoning; make it gluten-free by using gluten-free wraps or sandwich bread of choice; swap out the sprouts for spinach, arugula, shredded cabbage, or other fresh greens.