Doesn't that look good? It's my favourite lunchtime wrap. And when I say favourite, you can fill in the blanks and figure out I eat this a lot. It is so darn tasty.
The beets are pickled, the tomatoes are sundried for that rich flavour, the peppers are sharp and crunchy as is the juicy cucumber. The salad leaves are the filler and the Tortilla is spread with dairy free pesto before the toppings are pilled on. It's a flavour explosion in the mouth!
As you can see I fill it rather generously, so when it comes to wrapping it and eating it, I do have to be careful. Does that make me add less the next time I make this scrummy wrap? Hell no, I add just as much, if not more. I just have to have some Kitchen Paper to hand for any escapees.
Sometimes I add a few dollops of Violife cream cheese to the tortilla too and I have to say that is rather good too. My vegetarian readers might like it with some fresh mozzarella added. I warn you though, don't add vegan mozzarella, as that wouldn't be a thing of pleasure.
I was feeling generous today and served my wrap with a small bowl of crisps (chips to my American readers) and a glass of mango cordial. I don't usually stop long enough to add anything on the side. I am usually too eager to dive in.
One warming to you. If you are making this for your lunchbox, roll it in some kitchen paper before wrapping it tightly in tinfoil. Otherwise some beetroot juice or oil from the Sundried Tomatoes or pesto can escape. That kitchen paper is a necessity if you aren't eating this right away. Mark my words!
How I love thee beetroot
Let us count the ways!
- Raw and grated
- Pickled
- Tetra packed already cooked and ready to chomp
- Roasted
- On salads
- In wraps
- In sandwiches
- in couscous
- In a chocolate cake
- In a savoury tart
Or just straight out of the jar with a spoon! Yup! I'm that refined and shan't tell you about climbing onto a kitchen unit as a child to reach the cupboard so I could eat French mustard out of the jar with a teaspoon. Nope, not telling you that story. Me, I have no bad habits. NONE! I am a lady!
Yield: 1 wrap
Beet Salad Lunch Wrap
A salad wrap with a powerhouse of flavours and textures including pickled baby beets, sundried tomatoes and pesto.
prep time: 5 MINScook time: total time: 5 mins
ingredients
- 1 large flour tortilla
- 1-2 tbsp dairy-free pesto
- A generous handful of salad leaves
- 4 slices of cucumber, halved
- A few slices of fresh red pepper
- 3 sundried tomatoes, halved
- 2 baby beets, quartered
instructions
- Spread the tortilla with pesto.
- Add your filling along the top half of the tortilla, first
salad leaves, then cucumber, red pepper, sundried tomatoes and baby beets. - Fold the sides of the tortilla in a little then holding them
firmly, roll the tortilla from the top over the filling and towards you. - Chop in half and serve.
- Enjoy!
Created using The Recipes Generator
Here are a few of my favourite sandwiches and wraps
Clockwise from top left:
- Veggie sausage, red pepper and hummus wraps
- The ultimate vegan sandwich
- Spiced chickpea and carrot sandwich filler
- Falafel and apple sandwich
If you are looking for more lunchtime inspiration check out my food guides 10 Vegan Lunchbox Ideas for Kids and The Ultimate Sandwich Guide (50 veggie and vegan sandwich ideas) or follow my Pinterest board Sandwiches - Make Lunch Special.
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