Vegetable Wrap with Spring Pea Bean Dip
This simple, plant-based recipe features crisp, shredded carrots, bell peppers, and cucumbers paired with a savory, creamy Spring Pea Bean Dip. Perfect for a healthy lunch or quick dinner and easy to customize!
Ingredients
- ½ medium carrot
- ⅓ medium bell pepper
- ¼ medium cucumber
- 3 tablespoons Spring Pea Bean Dip
- 1 large tortilla
- ⅔ cup lettuce
- salt and pepper to taste
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rinse the carrot, pepper, and cucumber under cold running water.
Prepare the Vegetables
- Shred the carrot using a box grater or peeler.
- Slice the bell pepper and cucumber into julienne slices, about ⅛-inch wide and 2 inches long.
Make the Spring Pea and Bean Dip
- Go to the Spring Pea and Bean Dip recipe page for full instructions.
Assemble the Wrap
- Spread the spring pea bean dip onto the large tortilla, leaving a little free space around the outside.
- Arrange the prepared vegetables and lettuce in a wide row in the middle of the tortilla. Add salt and pepper to taste.
- Fold the sides over the fillings, then roll up your wrap, tucking the side closest to you over the fillings and rolling away from you. Firmly squeeze the wrap to contain everything.
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use within 4 days.
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
