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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!