Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Slice vegetables as thinly as possible for easiest rolling and best texture

Pat vegetables dry with paper towels to prevent soggy wraps

Layer ingredients in the center third of the tortilla for easier rolling

For meal prep, assemble wraps without avocado and dressing, adding those just before eating

Use larger tortillas (12 inch) if available for easier wrapping

Warm tortillas slightly to make them more pliable and less likely to tear

For gluten-free option, use gluten-free wraps or large lettuce leaves

For vegan version, omit feta cheese and use maple syrup in the dressing

If transporting, secure with toothpicks or wrap tightly in parchment paper

Rainbow Veggie Wraps

Name: Rainbow Veggie Wraps
Prep time: 20 min
Total time: 20 min
Yield: 4 wraps
Cuisine: Mediterranean-inspired, Health Food
Ingredients: For the Wraps:; 4 large flour tortillas or whole wheat wraps (10-12 inch diameter); 1 cup hummus (classic, roasted red pepper, or herb-flavored); 1 ripe avocado, thinly sliced; 1 small red bell pepper, thinly sliced; 1 small orange bell pepper, thinly sliced; 1 small yellow bell pepper, thinly sliced; 1 small cucumber, julienned; 1 medium carrot, grated or julienned; 1 cup purple cabbage, finely shredded; 1 cup fresh spinach leaves; 1/4 cup red onion, thinly sliced; 1/4 cup fresh herbs (combination of cilantro, mint, and basil); For the Tahini Dressing:; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 clove garlic, minced; 1 teaspoon maple syrup or honey; 2-3 tablespoons water (to thin); Salt and pepper to taste; Optional Add-ins:; 1/2 cup crumbled feta cheese; 1/4 cup toasted sunflower or pumpkin seeds; 1/4 cup dried cranberries; 1/2 cup cooked quinoa; Equipment:; Cutting board and sharp knife; Vegetable peeler or mandoline; Small bowl for dressing

These vibrant, nutritious wraps showcase the full spectrum of vegetables for a meal that's as beautiful as it is delicious. The medium-difficulty recipe focuses on proper vegetable preparation and strategic layering to create a stunning visual effect while ensuring each bite delivers the perfect balance of flavors and textures. Ideal for lunch boxes, picnics, or a light dinner, these customizable wraps are both visually impressive and packed with nutrition, making healthy eating a colorful adventure.

Prep Time

20 Minutes

Cook Time

0 Minutes

Total Time

20 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Wraps:

4 large flour tortillas or whole wheat wraps (10-12 inch diameter)

1 cup hummus (classic, roasted red pepper, or herb-flavored)

1 ripe avocado, thinly sliced

1 small red bell pepper, thinly sliced

1 small orange bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 small cucumber, julienned

1 medium carrot, grated or julienned

1 cup purple cabbage, finely shredded

1 cup fresh spinach leaves

1/4 cup red onion, thinly sliced

1/4 cup fresh herbs (combination of cilantro, mint, and basil)

For the Tahini Dressing:

3 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon maple syrup or honey

2-3 tablespoons water (to thin)

Salt and pepper to taste

Optional Add-ins:

1/2 cup crumbled feta cheese

1/4 cup toasted sunflower or pumpkin seeds

1/4 cup dried cranberries

1/2 cup cooked quinoa

Equipment:

Cutting board and sharp knife

Vegetable peeler or mandoline

Small bowl for dressing

Parchment paper for wrapping

Instructions

Prepare all vegetables: Slice bell peppers into thin strips, julienne the cucumber, grate or julienne the carrot, finely shred the cabbage, and thinly slice the red onion.

Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup or honey. Add water a tablespoon at a time until the desired consistency is reached. Season with salt and pepper to taste.

Warm tortillas slightly to make them more pliable, either in a dry skillet for 10-15 seconds per side, in the microwave for 10 seconds, or in a 300°F oven wrapped in foil for 5 minutes.

Lay a tortilla flat on a work surface. Spread approximately 1/4 cup of hummus evenly across the tortilla, leaving a 1-inch border around the edge.

Layer vegetables in rainbow order: Place spinach leaves down first, then arrange red bell pepper, orange bell pepper, yellow bell pepper, cucumber, carrot, and purple cabbage in strips across the center of the wrap.

Add avocado slices and sprinkle with red onion and fresh herbs. If using optional add-ins like feta cheese, toasted seeds, dried cranberries, or quinoa, add them now.

Drizzle with 1-2 tablespoons of tahini dressing.

Fold in the sides of the tortilla, then roll tightly from the bottom up, tucking in the vegetables as you roll.

If not eating immediately, wrap tightly in parchment paper and refrigerate. For best results, cut in half just before serving.

Rainbow Veggie Wraps

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Rainbow Veggie Wraps

Ingredients

Instructions