1bunchfresh herbschives, dill, basil, rosemary - your choice
¼ teaspoonsea salt
Instructions
Wash and towel dry veggies. Peel and remove seeds (as needed)
Slice veggies lengthwise into thin strips
Mince fresh herbs and mix into cream cheese
Add salt to cream cheese
Place a tortilla on a dry cutting board
Spread a thin layer of cream cheese on tortilla, leaving about 1" exposed around edge
Arrange veggie strips on tortilla
Roll up snugly
Cut rolled wrap into 3" pieces. Trim off ends
Repeat process with remaining tortillas
Arrange on a platter or cutting board
That's a wrap! 🌱
Notes
🥕How to make aSushi-style Veggie Rainbow WrapI love the look of this sushi-style wrap. Simply pre-cut your veggies into 5-6" inch strips, the tortillas into 3-4" strips and parchment paper in 2" strips. Add a small amount of cream cheese to one side of the tortilla strip. Arrange the veggies, one strip at a time across the tortilla. Roll up tightly. Wrap with parchment and tie to secure with a piece of jute or hemp string. Use a sharp knife to trim the veggies even. I paired these wraps with my creamy delish Vegan Avocado Basil Dressing, using a cabbage leaf as a bowl. Oh that color!
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