RCI-SW.003.0059.001
Quick Veggie Wraps
Quick Veggie Wraps from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- 1 can
- 1 teaspoon
- Dijon-style vegan mustard2 tablespoon
- your choice of veggies:1 unit
- English cucumber1 unitsliced very thin on the bias
- tomato1 unithalved and sliced
- fresh mushrooms1 unitsliced thin
- lettuce1 unitshredded
- 1 unit
- flavored wrap of your choice1 unit
- 1 unit
- of hot sauce1 dash
- kosher dill pickle1 unitchopped finely
Method
1
Drain and rinse the canned chickpeas thoroughly under cold water, removing excess liquid and starch.
2
Combine the drained chickpeas with the vegan Dijon mustard and olive oil in a bowl, then mash with a fork until the mixture reaches a chunky, spreadable consistency.
3
Taste the chickpea mixture and season with salt, pepper, and a dash of hot sauce according to preference.
4
Slice the English cucumber very thin on the bias using a sharp knife or mandoline to create elongated, delicate pieces.
5
Halve the tomato and slice it into thin, even pieces, removing excess seeds if desired.
6
Slice the fresh mushrooms thinly, preferably using a sharp knife to prevent bruising.
7
Shred the lettuce by hand or with a knife into bite-sized pieces.
8
Chop the kosher dill pickle finely and set aside.
9
Lay the flavored wrap flat on a clean surface and spread the chickpea mixture evenly across the lower half, leaving a 1-inch border on the sides.
10
Layer the shredded lettuce, sliced cucumber, tomato, mushrooms, chopped pickle, and alfalfa sprouts over the chickpea mixture in an organized manner.
11
Fold the bottom of the wrap up and over the filling, then fold in the sides and roll tightly toward the top, creating a secure bundle.
12
Slice the wrap in half diagonally and serve immediately on a plate.