This sushi-style West Coast Wrap is a fun way to offer fresh veggies to those picky kids!  The tofu cream cheese becomes infused with flavor and helps these little rolls stick together.   Perfect for lunch boxes too!
West Coast Wrap
makes 4 servings
1/2 C. vegan cream cheese (Tofutti)
1/2 tsp. garlic powder
1/2 tsp. dried minced onion
1 Tb. fresh parsley (or use any herb of choice)
sea salt & ground black pepper to taste
4 large flour tortillas
1 C.  shredded carrots
3/4 medium bell pepper, any color, sliced thin
1/3 C. red/purple onion, diced
1 avocado, cut into thin strips*
1 C. fresh spinach leaves (or try arugula)
1 C. alfalfa, clover or broccoli sprouts
Directions:
1.  In  a small bowl, stir together cream cheese, garlic powder, dried minced onions, herb, salt and pepper.
2.  Use a spatula to spread cream cheese over the tortilla to within 1/2 inch of the edges.
3.  Evenly divide up the carrots, peppers, onion, avocado, spinach and sprouts, placing them on one entire half of each tortilla.
4.  Roll each tortilla up tightly, tucking in any loose fillings as you go.  Use the cream cheese mixture as “glue” at the end to help it stick.  Place it seam side down and slice either in half or in 1″ sections (like sushi).
*To properly cut an avocado, slice it in half lengthwise (the long way), carefully cutting around the center pit.  Twist and pull apart the two sections.  Hold one half in your hand and a knife in the other to gently cut the avocado into thin slices, then use a spoon to scoop it out.  
 
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Fun Finger Food: West Coast Wrap
Serves: 4
 
Ingredients
  • ½ C. vegan cream cheese (Tofutti)
  • ½ tsp. garlic powder
  • ½ tsp. dried minced onion
  • 1 Tb. fresh parsley (or use any herb of choice)
  • sea salt & ground black pepper to taste
  • 4 large flour tortillas
  • 1 C.  shredded carrots
  • ¾ medium bell pepper, any color, sliced thin
  • ⅓ C. red/purple onion, diced
  • 1 avocado, cut into thin strips*
  • 1 C. fresh spinach leaves (or try arugula)
  • 1 C. alfalfa, clover or broccoli sprouts
Instructions
  1. In  a small bowl, stir together cream cheese, garlic powder, dried minced onions, herb, salt and pepper.
  2. Use a spatula to spread cream cheese over the tortilla to within ½ inch of the edges.
  3. Evenly divide up the carrots, peppers, onion, avocado, spinach and sprouts, placing them on one entire half of each tortilla.
  4. Roll each tortilla up tightly, tucking in any loose fillings as you go.  Use the cream cheese mixture as "glue" at the end to help it stick.  Place it seam side down and slice either in half or in 1" sections (like sushi).
  5. *To properly cut an avocado, slice it in half lengthwise (the long way), carefully cutting around the center pit.  Twist and pull apart the two sections.  Hold one half in your hand and a knife in the other to gently cut the avocado into thin slices, then use a spoon to scoop it out.

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