Veggie Wrap Recipe

Make the berry balsamic dressing

Place the berries, balsamic vinegar, Dijon mustard, honey (or maple), salt, and pepper in a blender or jar. Blend or vigorously shake until mostly smooth. With the blender running (or while whisking), drizzle in the olive oil to emulsify. If the dressing is too thick, stir in 1 tablespoon water to reach a pourable consistency. Taste and adjust salt, sweetener, or vinegar as desired. Set aside.

Wash and dry all produce. Peel and shred or julienne the carrots if not pre-shredded. Trim ends of the cucumber and cut into matchsticks (julienne). Thinly slice the red onion. Slice the avocado in half, remove the pit, then slice thinly or into strips. Lightly toss avocado slices with 1/2 tablespoon lemon juice and 1/8 teaspoon salt to prevent browning and season lightly.

If using sprouts, rinse and drain them. Chop cilantro roughly and set aside.

Warm the flour tortillas for easier rolling: heat a dry skillet over medium for 10–20 seconds per side or wrap in a damp paper towel and microwave for 10–15 seconds until pliable.

Lay one warm tortilla flat on a clean surface. In the center lengthwise, arrange 1/2 cup mixed greens, 1/4 cup shredded carrots, about 2–3 tablespoons julienned cucumber, 2–3 slices avocado, 1 tablespoon thinly sliced red onion, 1 tablespoon chopped cilantro, and about 2 tablespoons sprouts. If using cheese or seeds, sprinkle 1–2 tablespoons now.

Drizzle about 1 to 1 1/2 tablespoons of the berry balsamic dressing over the fillings. Be careful not to over-saturate or the tortilla will get soggy.

To roll: fold the bottom edge up over the fillings, fold the sides in, then roll tightly toward the top to enclose. Repeat for remaining tortillas and fillings.

If desired, cut each wrap in half on the diagonal. Serve immediately, or wrap tightly in parchment or plastic wrap and refrigerate up to 24 hours. Add an extra drizzle of dressing when serving if needed.