Meatless Mondays: Avocado Veggie Wrap w Chipotle Lime Sauce

Good Morning Monday Herbivores!

photo courtesy of

photo courtesy of

Today’s yumminess comes from Though it’s not quite summer, this tempting wrap is too irresistible to wait for!

Fun fact: If you only have hard bright green avocados at your local grocer, fear not! You can put one or two of those in a brown paper bag with an apple. I promise they will be delightfully ripe in a day or so. Try it! You’ll be enjoying summer freshness a few months early.

Bon Appetit!

Florida Avocado Summer Wrap
vegan, makes 2 wraps

2 extra large wraps (any variety)
1/2 Florida Avocado, peeled and sliced into thick strips
1 medium yellow tomato, sliced thick (red works too)
1 small sweet onion, sliced
4 Tbsp lime juice (or lemon)
1 Tbsp apple cider vinegar (or more lime juice)
2 tsp maple syrup
6 Tbsp spicy bean or nut spread (see below)
1 cup shredded carrots
fresh ground black pepper
optional: pumpkin seeds

Spicy Bean/Nut Spread
*you can either use a spicy hummus from the store or make your own by blending beans and nuts with chipotle spices and salsa or harissa. Get creative, go easy with store-bought, or try wrap dip/spread recipes here or here.


1. Slice your avocado in half. Rub the extra half with lime juice, cover and stick in the fridge for later use. Or make 4 wraps and use the whole thing. Remove the pit and slice into long thick strips. Set aside in a bowl and coat in lime juice and a pinch of salt and pepper.

2. Slice your onion and tomato. Place in separate bowl and toss with the EVOO, maple syrup, splash of lime juice and apple cider vinegar (or more lime juice). Note, you can also use lemon juice if you’d prefer.

3. Grab your bean/nut spicy spread. See above recipe for options. I used a chipotle hummus dip mixed with a splash of lime juice to thin it out a bit.

4. Warm your tortillas in the oven until they are soft and pliable.

5. Spread a nice amount of your spread onto the wrap.

6. Add about 4 long slices of avocado, a few slices of tomato, onion, shredded carrots and a pinch of pepper. You can add an extra splash of the veggie marinade juices (maple/EVOO/lime) if you’d like. I actually whipped the extra marinade with a Tbsp of Vegenaise to make a wrap sauce on the side. Yum.



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