SPINACH TORTILLAS FILLED WITH AVOCADO & SHREDDED VEGGIES

 
Recipe & Photo by Emily Von Euw    THIS RAWSOME VEGAN LIFE

Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


AUTHOR NOTES

These are SO easy to make, and the most refreshing lunch ever. They’d also be a great dinner if you want something lighter.

A special ingredient in these are the tortillas. They are from a company called Raw Wraps (go figure) and they are amazing! Basically just made from greens (kale or spinach) and apples and quinoa, they taste delicious and are a super effortless way to get in your dark leafy greens for the day, in burrito format. I’ve made this recipe several times now because it’s so simple and nutritious. If you don’t have access to these wraps you can use a substitute wraps preferably wholegrain and or gluten free.

I sliced the veggies on a mandoline, which I highly recommend. You can use a cheese grater (inexpensive) or spiralizer (quick and easy) but the mandolin (still pretty quick and easy, with more options) is my fave for aesthetics. Just be careful with your fingers! Mandolines have very sharp blades.


SERVES:   1-2

PREP TIME:  10 Minutes

DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


INGREDIENTS

  • 3 Wraps

  • 1 Avocado

  • Juice of 1 lemon

  • 1 Large Carrot

  • 1 Large Beet

  • 1 Lage Zucchini


DIRECTIONS

Slice the carrot, beet and zucchini into thin strips on a mandolin, cheese grater or spiralizer. Set aside. Mash the avocado meat up with lemon juice until you get a pretty smooth mixture. Spread this onto all your wraps. Then place in the thinly sliced veggies and wrap up tightly but carefully. Let them fir for 5 minutes, then cut in half with a sharp knife and enjoy! This would probably be terrific with tahini or peanut sauce.

 
Stacey Christie