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Spring in a wrap: All vegetable wraps and lettuce rolls

Asparagus, zucchini, avocado, lettuce all make great wraps. Here’s a list of what you can use. Have your guests assemble their own wraps. All you do is provide the ingredients. There’s little in the way of actual preparation.

The Wraps

Any kind of soft medium to large wraps will do look at your grocery store for ideas. For Easter you may want colorful wraps in red and for Earth Day a spinach green wrap is great.

Romaine Lettuce – is perfect for anyone low carbing it, for a Passover breakfast, or lunch. Take the outer leaves and cut off the bottoms.

Veggie Fillings

Asparagus. Nothing says spring like asparagus. Cut off the tough ends. Put the spears in a steamer. Put water on the bottom, put on high until it boils and then turn off the heat in a few minutes the asparagus is done. Or you can put them in the microwave with just a bit of water on high for two minutes.

Avocado: Is a late winter, early spring fruit. Take two avocados, peel, and mash – either with a fork or in a blender or food processor – add the juice of half a lemon.

Zucchini: Grate the zucchini. Fry on low to medium heat, constantly stirring in a no-stick pan until just brown.

Lettuce: Head and Romaine are perfect, just finely cut them.

Spinach: Baby spinach is another harbinger of spring. You can buy them pre-washed so just cut off the large stems.

Basil: Italian basil adds flavor to any wrap.

Other fillings:

Potato salad: Always use new potatoes in a salad. Just scrub them. Here’s the recipe. For a wrap, dice the potatoes.

Beans: Just open a can of refried beans.

Salsa: Make your own or just use store bought.

Cheese: Grated sharp cheddar works well.

Put it all out and let your guests assemble it themselves! Have fun!

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