Veggie Wraps with Jalapeño Dill Sauce

Name: Veggie Wraps with Jalapeño Dill Sauce
Cook time: 15
Ingredients: 3 Portobello Mushroom; 1 Orange Bell Pepper; 1 Yellow Bell Pepper; 1/2 large Yellow Onion; 1 Tbsp Avocado Oil; 1/2 tsp Kosher Salt; 1/4 tsp Black Pepper; 4 large Gluten-free Tortillas; 3/8 cup Raw Cashews; 1/3 cup Water; 1 1/2 Tbsp Extra-Virgin Olive Oil; 2 Tbsp Dijon Mustard; 1/2 tsp Coconut Sugar; 2 Tbsp Lemon Juice; 1 lemon Lemon Zest; 1/8 cup Fresh Dill; 1/2 Jalapeno Pepper; 2 cups Mixed Greens

Recipe by Jaclyn Irwin

Ingredients

Cook Time

15m

Prep Time

10m

Ingredients

Serves 04

These grilled veggie wraps are healthy, simple and delicious. The creamy sauce adds lots of fresh flavour. If you want more protein, add in some grilled tofu, tempeh, chickpeas or another type of protein.

Instructions

1
Place the cashews in a large bowl and cover with just boiled water and let sit for 30 minutes to soften. Then rinse and set aside.
2
Preheat the grill to medium heat.
3
Brush the mushrooms, peppers and onion with avocado oil and ¼ tsp of kosher salt and pepper.
4
Place the veggies on the grill until grill marks appear and vegetables are tender, about seven to ten minutes.
5
To make creamy dill sauce pour the soaked cashews into a high-powered blender along with the water, olive oil, mustard, sugar, lemon juice and zest, dill, jalapeño, and ¼ tsp of kosher salt. Blend until smooth and creamy. Add 1 tsp more water at a time if needed to thin.
6
Place a wrap on a flat surface and dollop on some of the creamy dill sauce, followed by the mixed greens and then the veggies. Roll up the wrap and slice on the diagonal. Serve and enjoy!
7
Note: You can use other veggies such as zucchini or eggplant instead.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.