Veggie Wrap Recipe
Author:
Editorial Staff
Issue:
September, 2012, Page 117
Southwest Veggie Wraps
Yields 4 wraps
4 large romaine lettuce leaves
1 cup julienned jicama
1 cup julienned carrots
1/2 cup julienned red bell pepper
1/2 cup julienned zucchini
1 avocado, peeled and cut into thin strips
1/4 cup mint, roughly chopped
1/4 cup cilantro, roughly chopped
Thai peanut sauce or your favorite Asian dressing/dipping sauce
|  | | | LAY each lettuce leaf flat and fill with equal portions of vegetables.
TOP with equal portions of herbs.
ROLL each leaf tightly to form wrap, and serve with dipping sauce of your choice.
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