Veggie Wrap Salad
from the kitchen of Sharmagne Leland-St. John
Two large spinach tortillas
¼ cup hummus
1 tablespoon olive oil
Juice of one lemon or lime
Salt and freshly ground pepper to taste
1 cup mixed greens (kale, arugula, spinach and romaine) shredded
½ cucumber, thinly sliced then cut into small strips
1 small carrot, shredded
4 mini red bell peppers, julienned
¼ cup red cabbage, shredded
½ avocado sliced
Lay the tortillas flat on a plate.
Divide the hummus and spread evenly over each tortilla, leaving a small border around the edges.
In a medium size bowl, pour the olive oil, lemon juice, black pepper and the salt. Whisk to combine.
Add all the veggies except for the avocado and toss well.
Divide the filling equally between the two tortillas and arrange them down the middle of the tortillas.
Add the avocado slices on top of the salad in each tortilla.
Gently roll the tortillas. Place toothpicks to secure the sides then tuck in the ends securing them with toothpicks if needed.
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