Raw Veggie Wraps Recipe

Prep Time: 15

Total Time: 15

Servings:

Camping For Foodies Lunch Camping Recipes: These Raw Veggie Wraps are satisfying and healthy.

4 large tortillas or other type of "bread" flour tortillas, whole wheat tortilla wraps, gluten-free spinach wraps or large collard green leaves work well (see Note 1)
1/2 cup creamy hummus sauce creamy avocado, sour cream or mayonnaise also work well
2 tablespoons sunflower seeds
1/4 red onion sliced thin
1 cucumber sliced thin
1 cup chopped leafy greens romaine lettuce, spinach or kale (see Note 2)
1 ripe avocado sliced (spritz with lemon juice if not eating immediately to avoid turning brown)
1 medium red bell pepper julienned
12 cherry tomatoes halved
1/2 cup black beans drained
Salt and black pepper to taste

If using collard greens for the "bread", wash and dry, then trim the stem at the bottom of each leaf.
On a flat surface, lay out the tortillas or collard greens.
Evenly divide the sauce between the 4 wraps and spread a thin layer of the sauce over the entire surface.
Evenly divide and layer remaining ingredients in the center of the wraps.
Fold the sides of the wrap towards the center, then roll the bottom edge up and over the vegetables, tucking it in tightly.
Continue rolling the wrap, tucking in the sides as you go, until it's fully closed.
Serve immediately.

To make it vegan, be sure to use a "bread" without animal products (like lard). To make it gluten-free, be sure to use a "bread" without gluten.
To serve later, you can wrap them tightly in plastic wrap and store in a refrigerator or cooler for up to 24 hours. It is best to use kale for your leafy greens because they hold up best, otherwise the greens may wilt if stored too long.