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!)
Enjoy!
Roasted Vegetable Avocado Garden Wraps
Ingredients
For the roasted vegetables:
- 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 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1 pinch coconut sugar (optional, to taste) (or other sweetener)
- salt and pepper (to taste)
For the lemon pepper avocado mash:
- 2 ripe avocados
- salt and pepper (to taste)
- juice of 1/2 of a fresh lemon (or to taste)
For the roasted vegetable avocado garden wraps:
- 4 whole wheat tortillas
- avocado mash (recipe above)
- roasted vegetables (recipe above)
- fresh sprouts or microgreens (optional)
Instructions
For the roasted vegetables:
- 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.
For the lemon pepper avocado mash:
- 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.
For the roasted vegetable avocado garden wraps:
- 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.
Notes
Nutrition
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
John says
I added a sweet potato to the roasted veggies cut in about 1/2 inch squares, plus an orange bell pepper and about a tablespoon of fresh cilantro to three avocados (not 2). Was AMAZING!
Pam says
I decided to pan roast the veggies instead of using the oven. I added mushrooms and zucchini and grated 3 fresh garlic cloves. I used about 3 Tbs of marinara sauce to the veggies. I also stir fried some beef strips to add to the wraps. I had some spinach and herb wraps and filled them with everything. They turned out to be more like tacos but they were very yummy! I’m making these again with chicken!
Sue hamlin says
Can I freeze the wraps?
Shannon @ Yup, it's Vegan says
Hey Sue, I’m not sure that this would freeze very well because of the avocado, maybe just try freezing 1 wrap and see how it holds up before freezing a whole batch?
Betty dickerson says
avocados do freeze well, I slice, lay them on a Baking sheet and freeze. Stored in a baggie. The color is retained, as well as flavor. I haven’t
frozen mashed and not sure how it will react.
Kricket says
How much does this cost?
Suzanne says
This recipe looks like a home run on all levels. I am making these wraps this weekend. I’m also going to throw in some Beyond Meat chicken strips for an added protein boost. I might sautee them in olive oil first to make them crispy for added texture.
Sue says
This is delicious! I am making my second batch right now!
Kristy says
I have read so many articles that claim heating olive oil above 375* makes it inflammatory, and yet a lot of bloggers use it to roast veggies at 425* and 450* . Can you help me to understand this contradiction, please?
Shannon @ Yup, it's Vegan says
Hi Kristy, my understanding is that the concerns about heating olive oil are a myth that has been debunked. However I am not a nutritionist and do not have a perfect diet, nor do I make any claims about the properties of olive oil when heated. You are welcome to use a different oil in the recipe according to your personal preferences.
Kari @ bite-sized thoughts says
These look delicious – well worth a month wait in fact!