Simple Spring Veggie Wrap Recipe

While at the beach as a family last month, we all had to take my sister’s vegetarian diet into account when dining out or grilling in. I actually love the opportunity to eat around her because I never seem to feel very inspired to eat vegetables when meal planning on my own—that week we ate lots of fresh produce and I ended up feeling pretty great after the week-long (albeit forced) indulgence.

One lunch in particular blew my mind, and I’m still astounded that it never occurred to me to eat something like it before: a flavorful, fresh veggie wrap with cheese. As soon as I got home from vacation, I gave it a shot in our own kitchen and was happy to discover that it was just as simple to make as it was to enjoy.

• 1 whole wheat tortilla
• 1 tbsp. balsamic vinaigrette dressing
• 1-2 deli slices extra sharp cheddar cheese
• Spring greens mix
• Chopped cucumbers
• Broccoli and carrot slaw
• Chopped tomatoes

Lay one tortilla down on the counter or a cutting board and spoon or squeeze the balsamic vinaigrette dressing on top, aiming for an even layer across the tortilla. Then, lay the cheese and spring greens mix down the center of the wrap, and top with cucumber, broccoli/carrot slaw and tomatoes. Fold one side of the wrap up and over the center line of ingredients, and then fold over the other side. Enjoy immediately.

In terms of proportions for the vegetables, I leave that up to you and your taste. I ended up using two slices of the fresh-cut deli cheese, and topped that with about 1/2 cup of greens and 1/4 cup of the rest of the ingredients. Served with a side of kettle cooked potato chips (my spring and summer season guilty pleasure) this lunch has the perfect amount of crunch and softness. Give it a try!