I get really excited when I make a wrap and it actually wraps up nicely. Sometimes I stuff it too full. Sometimes I’m a clutz and just can’t get the thing to roll up without all of the guts falling out. Sometimes I do great, right up to the cut-it-in-half part, and then destroy the whole thing while trying to cut it.
Today, the stars aligned, and I made a pretty wrap!
My first foray into the world of making wraps was based on the discovery that cucumbers make a pretty decent sandwich base. You see, I occasionally have a hankerin’ for a Jimmy John’s sandwich. When I went vegetarian, I had to change my normal sandwich order over to the #6 – the creatively named “Vegetarian” (sans mayo and tomato, please – I still can’t stand the texture of tomatoes). It basically amounts to a cucumber sandwich with a wonderful avocado spread.
I started using cucumbers in my wraps, and was really digging them. Then, I worked out my own version of a vegan avocado ranch spread, inspired by a dressing recipe in the You Won’t Believe It’s Vegan! cookbook.
Ever since, I’ve been using those two as the basis of many delicious veggie wraps.
Today’s concoction features, of course, cucumbers and avocado spread, along with a chopped up veggie burger, about 3/4 of a carrot (shredded), a handful of baby spinach, a handful of arugula, and a drizzle of garlic-infused extra virgin olive oil. (That’s my giraffe friend Milly pictured in the background).
I have tried a lot of wraps in my day, and finding ones without offensive ingredient lists can be difficult. Lately, I’ve been using Smart & Delicious Tomato Basil Soft Wraps from La Tortilla Factory. The ingredient list isn’t perfect, but it’s not terribly bad, and they’ve got 12g of fiber per wrap at only 100 calories. They’re nice, big 9″ wraps and are (as the name says) very soft and easy to stuff with goodies (even for a wrap-challenged soul like me).
I swear, wraps taste better when they look pretty.