Vegan Veggie Wrap

Ingredients: 6 leaves Romaine lettuce ½ of an English cucumber ½ of a red pepper ¼ of a carrot 1 avocado sliced 1 batch Vegan Garden Vegetable Cream Cheese Ingredients: 6 leaves Romaine lettuce ½ of an English cucumber ½ of a red pepper ¼ of a carrot 1 avocado sliced 1 batch Vegan Garden Vegetable Cream Cheese

Vegan Garden Vegetable Cream Cheese: 8 ounces vegan cream cheese 1 tablespoon chopped red onion ¼ cup chopped red pepper ¼ cup chopped carrot Vegan Garden Vegetable Cream Cheese: 8 ounces vegan cream cheese 1 tablespoon chopped red onion ¼ cup chopped red pepper ¼ cup chopped carrot

Ingredients continued: 1 tablespoon chopped chives 1 tablespoon chopped dill 1 tablespoon chopped parsley Salt and pepper Ingredients continued: 1 tablespoon chopped chives 1 tablespoon chopped dill 1 tablespoon chopped parsley Salt and pepper

Put vegan cream cheese in a bowl. Add chopped red onion, red pepper, carrot, chives, dill, parsley, salt and pepper. Mix well and serve. Put vegan cream cheese in a bowl. Add chopped red onion, red pepper, carrot, chives, dill, parsley, salt and pepper. Mix well and serve.

Heat tortilla over gas stovetop or in a pan without oil. Spread Vegan Garden Vegetable Cream Cheese on tortilla. Heat tortilla over gas stovetop or in a pan without oil. Spread Vegan Garden Vegetable Cream Cheese on tortilla.

Top with lettuce, cucumber, red pepper, carrot, and avocado. Fold over sides of tortilla and roll away from you making a tight burrito. Top with lettuce, cucumber, red pepper, carrot, and avocado. Fold over sides of tortilla and roll away from you making a tight burrito.

Click to get the recipe @ createmindfully.com