California Veggie Wraps Recipes

FRESH VEGGIE WRAPS

Steps:

• Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
• Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

CALIFORNIA WRAP SANDWICH

Steps:

• Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
• Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

CALIFORNIA VEGGIE SANDWICH

Steps:

• Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.

CALIFORNIA CHICKEN WRAPS

Steps:

• Spread hummus on tortillas; top with chicken, peppers, cheese and basil. Roll up.

CALIFORNIA VEGGIE WRAPS

Steps:

• Arrange the whole wheat tortillas on a clean surface. Spread a tablespoon of cream cheese on each tortilla. Top each tortilla with 1/2 cup of lettuce, 1/4 cup of shredded carrots, 1/4 cup of sprouts, 1/4 of the avocado slices, and 1/4 of the bell pepper slices. Sprinkle each tortilla with 2 tablespoons of shredded cheese. Carefully roll up each wrap, tucking in the ends (as best as you can). Secure each half with a toothpick, and then slice in half on a diagonal.

CALIFORNIA ROLL WRAPS

Steps:

• Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.

CALIFORNIA MIXED VEGETABLES

Steps:

• Preheat oven to 350°F.
• Place water in a saucepan and add frozen vegetables, celery and onion.
• Cook for 5-10 minutes until vegetables become slightly tender.
• Drain vegetables and place in a mixing bowl.
• Add mayonnaise and shredded cheddar cheese to vegetables and mix.
• Place mixture into a casserole dish that has been sprayed with non-stick cooking spray.
• Pour melted butter over vegetables.
• Sprinkle crushed butter flavored crackers over top.
• Bake for 20 - 30 minutes.
• ~NOTE~ The frozen veggies I buy includes carrots, broccoli, and cauliflower.

CALIFORNIA GRILLED VEGGIE SANDWICH

Steps:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
• Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

CALIFORNIA WRAP

Steps:

• Lay tortillas on work surface. Fan lettuce on top three-fourths of each tortilla; top evenly with turkey, bacon, tomato, avocado, arugula and dressing.
• Fold up bottom fourth of each tortilla. Roll each sandwich into cone shape. Secure tortillas with toothpicks. Serve immediately.

CALIFORNIA VEGETABLE WRAPS

Steps:

• Spread tortillas with hummus. Top with vegetables.
• Drizzle with vinegar and sprinkle with salt and pepper. Roll up like burritos.