10 inch flour tortillas, burrito or burrito grande size
1 (8 ounce) container of Tofutti, Better than cream cheese, softened
ripe avocados - about ½ avocado per tortilla
Thin slices of mock ham (Ranch 99). Can also use any meat substitute such as Chick’n Scallopini (Gardein), Chick’n strips, veggie patties, etc. I’ve tried the mock deli meat, and haven’t found any that I like yet.
Fresh basil – several leaves of sweet basil, or a bunch of Thai basil leaves.
sun-dried tomatoes. Can use craisins or other dried fruit instead.
red leaf lettuce – rinsed. Two or three leaves per wrap
Optional ingredients: cooked quinoa, olives, cranberries, hemp seeds, roasted red peppers, sprouts, vegan cheese, shredded carrots, celery, and red cabbage.
1. Spread each tortilla lightly with cream cheese. Spread avocado next. Arrange a few ham slices (or other mock meat) across the middle of each tortilla. Add a layer of fresh basil, then a layer of sun-dried tomatoes. Do not place ingredients too close to tortilla edges. Add some of the optional ingredients at this point. Finish with lettuce; use enough leaf lettuce or sprouts to cover across the center of each tortilla. Make sure you have some of the frilly leaf edge hanging over each side; this will keep the ingredients from spilling out the rolled tortilla.
2. Starting at one end, tightly roll up each tortilla. They are ready to enjoy or store in the fridge for later.
3. For travel, we toss several wraps in a plastic bag and throw it in a cooler.