Veggie Wraps with Jalapeño Dill Sauce
Veggie Wraps with Jalapeño Dill Sauce
Recipe by Jaclyn Irwin
Ingredients
18
Time
15m
Serves
4
These grilled veggie wraps are healthy, simple and delicious. The creamy sauce adds lots of fresh flavour. If you want more protein, add in some grilled tofu, tempeh, chickpeas or another type of protein.
Vegan
Lunch
Ingredients
3
Portobello Mushroom
1
Orange Bell Pepper
1
Yellow Bell Pepper
1/2 large
Yellow Onion
1 Tbsp
Avocado Oil
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
4 large
Gluten-free Tortillas
3/8 cup
Raw Cashews
1/3 cup
Water
1 1/2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Dijon Mustard
1/2 tsp
Coconut Sugar
2 Tbsp
Lemon Juice
1 lemon
Lemon Zest
1/8 cup
Fresh Dill
1/2
Jalapeno Pepper
2 cups
Mixed Greens
Instructions
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.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
