My Epicurean Adventures

A food blog about cooking quick & easy, healthy(ish) meals that my family loves + fun lunchbox ideas for kids with nut allergies and more!

Weekend Veggie Wrap

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Meet our Weekend Veggie Wrap. It’s a hubby-inspired lunch from over the weekend and it’s DELICIOUS. He thought it up, picked out the ingredients and chopped up the veggies while I sauteed them and made the cream cheese spread. It was the first time we’ve cooked together in a really long time and it was really nice!

Weekend Veggie Wrap
One mistake we always make when assembling wraps and burritos is stuffing them too full. We were careful this time and they turned out just right. It’s so nice when your wrap or burrito don’t just fall apart in your hands as you’re about to take a bite!

Weekend Veggie Wrap

This Weekend Veggie Wrap was pretty easy to throw together and went down even easier. And it looks really pretty too, don’t you think?

Weekend Veggie Wrap

Hope you enjoy this Weekend Veggie Wrap recipe as much as we did!

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Weekend Veggie Wrap

by happyvballgirl (+ hubby) @ My Epicurean Adventures

Ingredients

  • 4 large soft flour tortilla wraps
  • 1-2 Tbsp cooking oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 1 cup shredded carrots
  • 1 cup mushrooms
  • 1/2 cup tomatoes diced
  • 1 avocado sliced
  • handful of baby spinach
  • 4 oz half a block cream cheese
  • 2 Tbsp Wickles Pickles Hoagie and Sub Relish or any other zesty relish you prefer
  • 1 Tbsp diced pickled jalapenos optional

Instructions

  1. Heat skillet, add cooking oil (I use grapeseed) and saute onions, red pepper and carrots for about 5 minutes or until onions are translucent.
  2. Add mushrooms, tomatoes and spinach (optional) and saute for an additional 3-5 minutes.
  3. While veggies are cooking, in a medium sized bowl, mix cream cheese, relish and jalapenos thoroughly and set aside. *re spinach: saute them if you wish or use them raw instead in step 5. I personally prefer to have them raw as it add some fresh texture to the wrap.
  4. Lay out 4 tortillas and spread cream cheese mixture in the middle.
  5. (Optional) Lay out raw baby spinach on top of cream cheese spread.
  6. Evenly divide sauteed veggies across 4 tortillas.
  7. Top with avocado slices.
  8. Wrap up tightly, folding the 2 ends in first and then roll it up starting from the side closest to you.
  9. Serve immediately and enjoy!

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Christine, aka happyvballgirl : )

To check out items used in my posts or some of my favorites, simply click here: “Products I Love“. Purchases made using these links earns me a little extra cash to support my bento habit, which Hubby certainly appreciates – haha! So, THANK YOU, should you choose to purchase any of ’em!

  

Disclosure: This blog contains affiliate links. : )

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