Garden Veggie Wrap with Lemon Basil Dressing
Author: 
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 spinach tortillas (we used gluten free)
  • ½ C sprouts
  • ¼ C sliced cucumbers
  • 6 strips yellow pepper (yellow pepper cut into strips)
  • ¼ C grated carrots
  • ½ avocado, sliced
  • 2 slices havarti cheese
  • 2 Tbsp toasted sunflower seeds
  • 2 Tbsp lemon basil dressing (see recipe below)
For the Lemon Basil Dressing:
  • juice of 1 extra large lemon or 2 medium lemons
  • 1 clove garlic chopped
  • 1 C loosely packed fresh basil leaves
  • ¼ C 0% plain greek yogurt
  • 1½ Tbsp honey
  • ¼ C good quality olive oil
  • S & P to taste
Instructions
  1. Lay the two tortillas on a large cutting board. Line each tortilla with sprouts, cucumbers, yellow pepper strips, grated carrots, havarti and avocado and sprinkle with sunflower seeds. Drizzle lemon basil dressing over the top of each wrap.
  2. Roll into a wrap and secure with 2 toothpicks. Cut in half and serve.
For the Lemon Basil Dressing:
  1. Add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in with blender on until combined. Add S & P to taste. Store remaining dressing in an airtight container in the fridge for 3-5 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/garden-veggie-wrap-lemon-basil-dressing/