If you're looking for a quick and easy lunch or lighter dinner that's loaded with veggies, high in protein, and packed full of flavor then this recipe is for you!  This wrap could easily be served up with some soup or perhaps a side of hummus and fresh-cut veggies!  Either way you serve it, this wrap is great!  This recipe makes 2 servings.


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

How TO:

In a small bowl, combine all of the ingredients for the sauce and whisk by hand until completely blended.

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.
Tuck in the ends of the wrap and tightly fold over the veggie filled part of the wrap, give it a gentle tug to tighten the roll, and then roll to the end of the wrap.  It's important to wrap it as tightly as you can so that it doesn't fall apart when you eat it!  You can cut it in half if you'd like. 
Yummy!  Enjoy!

*  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.

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