I love me a good wrap. For one, they’re my kind of “fast food” For another, they are super easy to customize. This “Super Green Wrap” is my new favorite way to add a whole lotta green to my day in one simple meal.
This wrap was actually inspired by a wrap we bought at our teeny tiny local health food store. The wrap had 4 ingredients: vegan sour cream, avocado, sprouts, and cucumbers. When I was eating it I thought, “I could make this and improve on it.”
I’d also just discovered the vegan cashew cream that went along with my Heartbeet Soup compliments of Oh She Glows, so I knew anytime I made that soup or my Green Goddess soup, I’d have extra.
In the photos I took of this particular wrap happen to have asparagus, but you could sub in broccoli or cucumbers or green beans, if you want to keep with the green theme. If you’re not a fan of arugula, you could go with lettuce or shredded kale or even cabbage. Shredded carrots would be divine, too.
Like I said, the options are pretty wide open. The base for me will always be the vegan cashew cream, avocado, arugula, and sprouts. As long as I have these in my fridge plus some delicious tortillas, I can throw something together that is pretty delicious.
Perfect for a light dinner or lunch.
Super Green Wraps!
Serves 1
Ingredients~
2 whole wheat tortillas
vegan cashew sour cream (or regular sour cream) — see recipe below
1/2 avocado
handful of arugula
handful of sprouts
a few stalks of asparagus, sliced into 2 inch pieces
Vegan Cashew Sour Cream:
1 raw cashews, soaked
1/2 cup (190 mL) water
1.5 tablespoons fresh lemon juice
1.5 teaspoon apple cider vinegar
Scant 1/4 teaspoon fine sea salt
Directions:
Make your cashew cream in advance, if you don’t have some already in the fridge. It does better when it’s had a chance to chill and thicken up. To make the cashew cream, put all ingredients in a high speed blender and blend until smooth. Put in the fridge until you’re ready to eat.
To assemble your wraps, slather on your cashew cream, then add your avocado slices. Add on your toppings.
*If you’re using asparagus, like I did, you might want to cook it first. I cook it in a little coconut oil with a dash of salt. Takes about 5 minutes total to get green and slightly soft.
Wrap it up and try to eat slowly. If you’re like me, it’s hard to to try and gulp down your wrap in 2 bites!
Savor the delicious green-ness of it all!
