Veggie Olive Wraps
Prep Time
20 min
Prep Notes
Wraps are so easy to make. You can make use the dressing made in this recipe or you can use your favorite bottled vinigarette. You can also change out any of the vegetables for other crunchy veggies you might like. Experiment with how you cut the veggies (matchsticks, grated, thin sliced) and see what works best for you.
Cooking Time
0
Yields
2 wraps
Ingredients
2 Carrots (medium) shredded or in matchsticks
1/4 Red Cabbage (small head) finely shredded
1 Zucchini, medium, shredded
4 Green Onions or scallions, thinly sliced
1 Handful of Basil leaves
10-12 Green Olives, pitted and halved or sliced
1/2tsp Mustard powder
4tsp Extra Virgin Olive oil
2Tbsp Apple Cider Vinegar
2 Whole Wheat medium size tortillas
Directions
The Dressing
1. Wisk the mustard powder, olive oil and vinegar together in a small bowl. Add salt and pepper and set aside.
The Wrap
1. Cut and mix the carrots, cabbage, onions and zucchini together in a medium bowl.
2. Wisk the dressing again and pour it over the vegetables in the medium bowl. Mix to coat vegetables with the dressing.
3. Place a tortilla on the counter.
4. Pile the vegetable mixture along one side of the tortilla. Add 1/2 of the basil leaves and 5 or 6 olives (cut in half)
5. It will almost look like too much mixture for the tortilla, but once you start to roll it firmly it will compact. Roll the tortilla from the filling side, folding in the sides as you go.
6. Place the wrap on a piece of parchment paper and wrap tightly, twisting the ends to keep it all together.
7. When you are ready to eat it, cut the wrap in half, leaving the paper on until after it is served.
Notes
Wraps make an excellent alternative to sandwiches and are a wonderful addition to any picnic lunch.