Veggie Spinach Wrap

Veggie Spinach Wrap

This week we harvested many new vegetables, including our first grape tomatoes.   There is nothing quite like a garden fresh tomato.

It has been said that we first eat with our eyes.  I like to create rainbow-like dishes that are pleasing to all of our senses.  This variety of color also provides us with much needed vitamins and nutrients to maintain a healthy body.

Creating new veggie wraps based on seasonal ingredients keeps it fresh and interesting.  This week I paired fresh vegetables with Whipped Herb Goat Cheese (previous recipe) for a new and flavorful veggie wrap.

  Veggie Spinach Wrap:

• 4 spinach tortilla wraps
• 1 scallion (green onion), chopped
• * 1 small cucumber, chopped
• * 1 banana pepper, chopped
• * 1 carrot, shredded
• 1/2 avocado, diced
• *6-8 grape tomatoes, chopped
• *1/2 yellow bell pepper (any color), diced
• * few handfuls of baby lettuce & spinach
• * whipped herb goat cheese (recipe previously posted)

Directions:

Spread whipped herb goat cheese evenly on four spinach tortillas.  This will act as a glue to hold the wrap together.  In the center of the wrap, pile all chopped ingredients.  Top with lettuce and spinach.  Fold two ends in, and then tightly roll like a burrito.  Slice the wrap in half on an angle.  Makes a great lunch or serve each half as a colorful appetizer. 

Serves 4

* items from Midwest Vegetarian garden

Download recipe