Hello and happy long weekend to my Canadian friends! I couldn’t be happier to have three full days away from work: all the more time to create new recipes and fit in the first couple runs of my marathon training plan.
I will eat almost any combination of foods wrapped up in a soft, floury tortilla. It’s the ultimate comfort food and oh so versatile. I have been known to eat some version of this wrap recipe several days in a row; I just never tire of it! There are so many flavours and textures at play here, and I have a feeling you are going to love it. Better yet, this recipe doesn’t require you to turn on the oven once. It’s basically the perfect summer meal! I’m counting on it to fuel me through this long, hot summer of marathon training.
If you make this recipe, let me know! Leave a comment below and tag a photo #holisticallie on Instagram.
Now let’s make rainbow veggie wraps!
Ravishing Rainbow Veggie Wraps
1 cup Beet Almond Hummus
1 batch Maple-Tamari-Sriracha Tofu
1 batch The Best Lemon Tahini Sauce
1 large ripe avocado, sliced
1 cup finely shredded purple cabbage
1 cup carrots, sliced into matchsticks
1 cup thinly sliced cucumber
Optional: Pickles or other fermented vegetables, like sauerkraut
4 large organic flour tortillas or 8 small organic flour tortillas
- Prepare hummus, tofu, and lemon tahini sauce according to directions if you have not already.
- To assemble, spread 1/4 cup of hummus, 1/4 of the tofu, 1/4 of the vegetables, 1/4 of the avocado, and a generous amount of lemon tahini sauce onto each tortilla. Wrap and enjoy immediately with a side of organic corn tortilla chips and salsa.