3 tbs. Veganaise
1 tbs. Dijon mustard
1 tbs. Maple syrup
1/2 tsp. freshly ground pepper
1 tbs. fresh parsley, minced *optional
1 tsp. fresh thyme, minced *optional
(If you have the fresh herbs listed above that's great but if you don't this sauce still tastes awesome! I chose to use the herbs because I had them in my garden.)
For The Wraps:
2 tortilla wraps (I chose spinach)
2 cups romaine lettuce, chopped
1/2 of a plum tomato, diced
1/3 cup red onion, chopped
1/2 cup cucumber, chopped (I did 1/4" thick slices and then quartered them)
1/2 of an avocado, sliced
1/2 cup shelled edamame, cooked (See Note at Bottom)
1 dill pickle, diced *optional
1/3 cup matchstick carrots
2 tsp. sesame seeds
Place the wrap on a flat surface and add half of all of the veggies to each wrap in the order listed above making sure to place the veggies more towards one side of the wrap.
Drizzle the veggies with the Maple Dijon Sauce and sprinkle each wrap with 1 tsp. sesame seeds.
* I had some frozen shelled edamame in my freezer. I just threw some in a pot, covered it with water, brought it to a boil (uncovered), and boiled it for 3 minutes. Then I strained it, rinsed it with cold water, and drained well.