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Food & Entertaining

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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