The Italiano Wrap

Vegan Italiano Wrap

Vegetable and bean tortillas are a versatile way to eat a nutritionally packed lunch or dinner served with a bowl of soup. Be creative with fillings using various vegetables, salad greens and beans. You can use left-over green lentils, azduki or other types of beans, perhaps from dinner you made the previous evening.

  1. Your choice of vegetables
  2. 2 barley or rice bread wraps
  3. ¼ cup vegan mayonnaise mixed with 1 tbsp fresh pesto
  4. 2 tbsp fresh pesto (divided)
  5. 1 cup salad mix, loosely packed
  6. ¼ cup naturally fermented sauerkraut
  7. ½ avocado, cut lengthwise into 6 slices
  8. 1 tbsp reduced balsamic vinegar

Slice and cube your choice of vegetables, red onion, carrot, small leek etc. Put them in a bowl and drizzle over some light olive oil and balsamic vinegar, add salt and pepper (optional) and make sure the vegetables are well coated in the dressing.

Transfer to a baking tray and roast in a hot oven until slightly charred. Mix the roasted vegetables with 1 tbsp. pesto.

Warm up the tortillas over medium heat in a pan. Spread the vegan/pesto mayonnaise on the tortillas, and then fill them with the salad mix, roasted vegetables, avocado and sauerkraut. Drizzle with reduced balsamic vinegar, roll into burrito form and serve.

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