Need a simple, yet delicious gluten-free and/or vegan lunch idea for the week? Wraps are perfect and I like that you can use one pack for multiple meal ideas. One day, you can enjoy the vegetable wrap below and the next, you can use them to make thin crust pizza or quesadillas.
I recently traveled to Concordia Eco-Resort in St. John, United States Virgin Islands, and my cousin, who is neither gluten-free nor vegan, loved that we were able to use the wraps for two separate meals.
Ingredients to make about four wraps:
- Rudi’s gluten-free Fiesta Tortillas (which are also deliciously vegan!)
- 1 ounce Daiya’s cheddar wedge style cheese
- 1 ounce Daiya’s havarti wedge style cheese
- 2 tablespoons chopped Jeff’s Naturals kalamata olives
- 2 tablespoons chopped green onions
- 1 red bell pepper, roughly chopped
- 1/3 cup of Daiya or Tofutti creme cheese (I used Tofutti in this recipe.)
- 1/3 cup of spinach or coleslaw (In this recipe, I used a mixture of shredded coleslaw, kale, Brussels sprouts and chicory. I already had this on hand, purchased from Costco.)
- 1 tablespoon avocado oil
1. Toss the red peppers in avocado oil. Place them on a baking sheet and broil them in your oven for about four minutes.
2. Process the creme cheese and cheese.
3. Stir in the chopped kalamata olives and green onions.
4. Warm tortillas according to instructions on the package and then spread the cheese mixture on the wrap. Add red peppers, shredded mixture or spinach.
5. Roll and then cut your wrap.
Remember, the spread you make is versatile and can even be used as dip or enjoyed on a baked potato.
Sadiya Wims is an EduTaste™ facilitator and health coach dedicated to helping others get into their kitchens to create easy, yummy, vegan cooked and raw meals. Please take a minute to look around VegLight. You’ll learn how simple and interesting incorporating vegan food can be. You can follow VegLight on Facebook, Twitter, YouTube and Instagram.