Veggie Wraps with Jalapeño Dill Sauce

Name: Veggie Wraps with Jalapeño Dill Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Portobello Mushroom; Orange Bell Pepper; Yellow Bell Pepper; Yellow Onion; Avocado Oil; Kosher Salt; Black Pepper; Gluten-free Tortillas; Raw Cashews; Water; Extra-Virgin Olive Oil; Dijon Mustard; Coconut Sugar; Lemon Juice; Lemon Zest; Fresh Dill; Jalapeno Pepper; Mixed Greens

Recipe by Jaclyn Irwin

Ingredients

Time

15m

Serves

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.

Lunch

Vegan

Ingredients

Portobello Mushroom

stems and gills removed

Orange Bell Pepper

seeded and quartered

Yellow Bell Pepper

seeded and quartered

1/2 large

Yellow Onion

sliced 1/2-inch thick

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

roughly chopped

2 cups

Mixed Greens

Instructions

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.

Preheat the grill to medium heat.

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

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

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.

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!

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

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Veggie Wraps with Jalapeño Dill Sauce

Recipe by Jaclyn Irwin

Ingredients

Time

15m

Serves

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.

Lunch

Vegan

Ingredients

Portobello Mushroom

stems and gills removed

Orange Bell Pepper

seeded and quartered

Yellow Bell Pepper

seeded and quartered

1/2 large

Yellow Onion

sliced 1/2-inch thick

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

roughly chopped

2 cups

Mixed Greens

Instructions

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.

Preheat the grill to medium heat.

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

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

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!

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