Print

Fresh Veggie Wrap with Creamy Herb Dressing

fresh veggie wrap - featured image
Print Recipe

A quick and easy wrap featuring crisp garden-fresh veggies paired with a luscious, tangy creamy herb dressing. Perfect for lunch, picnics, or light dinners.

Ingredients

  • Whole-grain wraps
  • Mixed greens (baby spinach, arugula, or spring mix)
  • Red bell pepper, thinly sliced
  • Cucumber, peeled and julienned
  • Carrot, shredded or thinly sliced
  • Avocado, sliced
  • Cherry tomatoes, halved
  • Red onion, thinly sliced (optional)
  • Fresh herbs (dill, parsley, chives)
  • Greek yogurt, plain (full-fat or low-fat)
  • Mayonnaise, 1 tablespoon (optional)
  • Lemon juice, freshly squeezed
  • Garlic, minced
  • Salt and pepper, to taste
  • Olive oil, a drizzle (optional)

Instructions

  1. Rinse all fresh produce thoroughly under cold water. Thinly slice the red bell pepper, cucumber, carrot, cherry tomatoes, and red onion. Set aside mixed greens and avocado slices.
  2. In a mixing bowl, combine ½ cup plain Greek yogurt, 1 tablespoon mayonnaise (optional), 1 tablespoon freshly squeezed lemon juice, and 1 tablespoon olive oil. Add 1 clove garlic, minced finely, and roughly 2 tablespoons chopped fresh herbs (dill, parsley, chives). Season with salt and pepper to taste. Whisk until smooth and creamy.
  3. Lightly warm the whole-grain wraps in a dry skillet over medium heat for about 20 seconds each side or microwave for 10 seconds wrapped in a damp paper towel to make them pliable.
  4. Lay a warm wrap flat on your work surface. Spread about 2-3 tablespoons of the creamy herb dressing evenly over the center, leaving about an inch border around the edges. Layer on a handful of mixed greens, then evenly distribute the sliced veggies and avocado slices.
  5. Fold the bottom edge of the wrap over the filling, then fold in the sides and continue rolling tightly until sealed. Secure with a toothpick if needed.
  6. Using a sharp knife, cut the wrap diagonally in half for presentation and easier handling. Serve immediately or wrap tightly in parchment paper for later.

Notes

Pat veggies dry before assembling to avoid soggy wraps. Adjust dressing thickness with water or lemon juice if too thick. Assemble just before serving for best crispness. Dressing can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: fresh veggie wrap, creamy herb dressing, healthy wrap, quick lunch, vegetarian wrap, whole-grain wrap, easy recipe

Find it online: https://blingbite.com/fresh-veggie-wrap-with-creamy-herb-dressing-easy-homemade-recipe-to-try-today/