Veggie Wrap Supreme Food

VEGETARIAN CRUNCHWRAP SUPREME

Steps:

• Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado. Season the avocado with sea salt and mix in the cilantro.
• Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside. Discard the rest.
• Heat a skillet to medium heat and add the lentils. Add the spices along with 1/4 cup of water and mix well. Let the lentils cook until the water has reduced.
• Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla. Top with shredded cheese and sour cream then place a tostada over top. Gently press down to flatten. Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.
• Place the cut circle tortillas on top of the filling and press gently to flatten. Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.
• Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned. Flip and continue the second side until the same.

VEGETARIAN CRUNCHWRAP SUPREME RECIPE

Steps:

• Heat oil in a pan.
• Once warm add in the mushrooms and cook it on medium heat for 2 minutes stirring occasionally.
• Now add garlic and broccoli.
• Add 2 tablespoons water. Give it a stir.
• Lower the heat to low and cook covered for a minute.
• Open the lid and spices like cumin, cayenne, salt, pepper, and oregano.
• Stir in zucchini, cover, and cook for an additional minute.
• Switch off the flame and check the taste.
• Adjust any spices if preferred.
• Let it completely cool before filling.

FRESH VEGGIE WRAPS

Steps:

• Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
• Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

VEGETARIAN CRUNCH WRAP SUPREME

Steps:

• Start by sauteing the garlic and onion in a tablespoon of olive oil. Once softened add the refried beans and cumin; stir to combine. Cook until warmed through.
• In a small bowl mash up the avocados (removing the skin and seed first, of course). Stir in juice from half the lime and the cilantro. Taste and add a little salt if you like. Set aside.
• Cook the corn tortillas in a hot skillet with a tablespoon of oil. The goal is to get the corn tortillas crispy, but not burnt. As I cook these I like to place them in between layers of paper towels (once removed from the skillet) to soak up any extra oil. Set aside.
• Now assemble the crunch wraps. This is the fun part. Onto one large burrito shell add a big spoonful of refried beans. Pile on some cheese. (Just a handful will do.) Now add the crispy corn tortilla. Spread on that simple guacamole we made. Spread on some sour cream. Add on lettuce and tomatoes. Now add another flour tortilla. Use a pair of kitchen shears to cut the burrito shell down to the same size as the corn tortilla. Fold the larger flour tortilla over the top.
• Cook in a hot skillet with a tablespoon or two of olive oil. To keep the flour tortilla shell folded in on itself, place a small plate or clean pot on top as it cooks. It looks a little funny but it works. After about 2 minutes, flip the crunch wrap over and cook the other side.

VEGGIE WRAP SUPREME

Steps:

• Heat oil over medium heat.
• Cube tofu and place in oil.
• Prepare all vegetables for sauteing. Add all vegetables one at a time (except spinach) to tofu in order above, spacing each addition by approximately 45 seconds.
• Pour in salsa of choice and lightly simmer.
• Steam wraps in microwave.
• Spread sour cream onto wraps and sprinkle with spinach and cheese. Spoon equal amounts of veggie/tofu mixture into each wrap.
• Roll up and enjoy with a fork or just in your hands!