Packable, Beach-Friendly Veggie Wraps
A super simple vegan option for a day at the beach, these veggie wraps are full of fresh flavor while being quick to assemble so you can max out your time seaside, or deciding which swim suit to wear… There are, I’m assuming, an overwhelming number of similar recipes that are near identical to this medley of fresh market finds mixed with fridge and pantry staples so mostly what I’m offering you in this post is technique - time-tested over many day-trips and excursions to be a go-to to-go staple in your rendezvous repertoire.
As with making anything streamlined, you’ll want to gather your ‘materials’ as the first order of business. Batch processing is more efficient than handling things on their own from first to last step, so even if your just making two wraps like I do or preparing to feed your entire fleet of friends and/or family don’t skip the mis-en-place.
Kitchen set up in the tiny, but totally adequate AirBnb rental - please excuse the Chianti and ridiculously dull knife :)
Oftentimes, when you’re in need of making quick to-go style meals, you might also by in a kitchen that isn’t your own - this is the small but totally adequate rental kitchen I was prepping these wraps in:
Mini Fridge: ✓
Tight Space: ✓
Dull Knife: ✓
Poor Lighting: ✓ (jk, this clearly doesn’t affect the food)
But, we all work with what we’ve got, right?! No complaints here; this rental was just one block away from Waikiki Beach while most of O’ahu was still in a lockdown. So the day before we hit the grocery store for bare minimum basics like the ones featured in the mis-en-place photo above. It helps alleviate much of the food costs of going out all the time while out of town, nourish your body a little better than eating out might (especially being vegan/vegetarian), and will also save you time endlessly scrolling through every single restaurant out there just to find somewhere that is close by, in your price range, AND has more than one good veg option!
Now, let’s get to it.
Ingredients:
-Wraps of your choice (I used a whole wheat flour tortilla for this one here)
-Hummus
-Dollop of Vegan Mayo for each wrap (optional, adds additional creaminess)
-1/2 head of Kale, sliced thin
-2-3 Artichoke Hearts per wrap, sliced
- 1 small Cucumber, sliced in rounds
-1/2 to 1 Red bell pepper (depending on size and preference), sliced in thin strips
-1/4 Red onion, thinnly sliced
-1 Avocado, sliced (1/2 avo per wrap)
-1 tsp Olive Oil
-1-2 tsp Mustard (I like Dijon, but this would be great with any kind)
-1/2 Lemon, juiced
-Salt & Pepper to taste
(This looks like a long list of ingredients for something labeled as “simple”, but they are all mostly common place items for myself and maybe you too, and definitely readily available in just about any grocery store close by. Most of these ingredients are also used in a lot of other dishes throughout the days, such as breakfast tacos with the bell peppers and avocado, the kale, cucumber, onion, and mustard for salads, and hummus for snacking in between!)
Directions:
-Prep all the veggies/onion/avocado and place off to the side or on a seperate plate
-Chop the kale, add to a bowl, and dress with the olive oil, mustard, lemon juice and some salt and pepper and either stir well to incorporate or mix by hand for a gentle massage (I like massaging the kale because it also helps condense the kale a bit so it doesn’t take up so much space in the wrap)
-Mix the sliced artichoke hearts into the kale and set aside
-Set our the wraps and slather on the hummus first, followed by the vegan mayo if using
-Next, build each layer of the wrap: I start with cucumbers, then add the kale mix on top followed by the avocado, red bell peppers, & onions
-Add a light pinch of salt and a few grinds of fresh cracked pepper
-Wrap it up & there you have it!