Spicy Veggie Wrap
This healthy Spicy Veggie Wrap is easy to make for a light lunch. It has some of the same flavors of a Banh Mi, but simpler.
Servings: 2
Calories: 421kcal
Ingredients
Pickled Carrots
- ¼ cup brown rice vinegar or apple cider vinegar
- 2 tablespoons sugar
- 1 carrot, julienned
Sriracha Mayo
- 2 teaspoons sriracha sauce
- 2 teaspoons lime juice
- ¼ cup vegan mayo
Wraps
- 2 brown rice tortillas
- ½ cup chopped lettuce
- ¼ cup julienned English cucumber
- ½ avocado, chopped
- Handful cilantro
Instructions
Pickled Carrots
- Add brown rice vinegar and sugar into a mixing bowl. Whisk. If it takes a long time to dissolve, you can warm the brown rice vinegar to make it dissolve faster. Add carrots and let sit overnight.
Sriracha Mayo
- Add sriracha sauce, lime juice, and vegan mayo to a small bowl. Whisk.
Wraps
- Warm tortillas on the stovetop or in the microwave.
- Spread sriracha mayo on tortilla. Layer lettuce, cucumber, avocado, pickled carrots, and cilantro on top.
- Fold the left and right sides inward. Then fold over the bottom, tucking the ingredients in as you roll tightly.
Notes
The separate components of this recipe will last about 2 weeks in airtight containers in the fridge. (Keep them in individual containers until ready to assemble.)
Nutrition
Calories: 421kcal | Carbohydrates: 38g | Protein: 3g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 498mg | Potassium: 431mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5260IU | Vitamin C: 11.8mg | Calcium: 48mg | Iron: 1.4mg
