1

Place the cashews in a large bowl and cover with just boiled water and let sit for 30 minutes to soften. Then rinse and set aside.

2

Preheat the grill to medium heat.

3

Brush the mushrooms, peppers and onion with avocado oil and ¼ tsp of kosher salt and pepper.

4

Place the veggies on the grill until grill marks appear and vegetables are tender, about seven to ten minutes.

5

To make creamy dill sauce pour the soaked cashews into a high-powered blender along with the water, olive oil, mustard, sugar, lemon juice and zest, dill, jalapeño, and ¼ tsp of kosher salt. Blend until smooth and creamy. Add 1 tsp more water at a time if needed to thin.

6

Place a wrap on a flat surface and dollop on some of the creamy dill sauce, followed by the mixed greens and then the veggies. Roll up the wrap and slice on the diagonal. Serve and enjoy!

7

Note: You can use other veggies such as zucchini or eggplant instead.