Sammiches! (Or “sandwich” for those of you who are all proper and stuff).
Anyway, I’ve been eating sammiches in one form or another practically since birth. The first ones I remember having were PB&J. I would be so happy eating my open faced sandwich at my grandmother’s house I’d hum a little Winnie the Pooh tune.
As I got older and started school, my mom would make our lunch and the standard was lunch meat and cheese, or leftover meatloaf, turkey from Thanksgiving, ham from Christmas, or chicken from Sunday night dinner on white bread. Reflecting back on grade school, my brothers and I were excited to have soup or something in our Thermos jug so we could escape the dreaded sandwich/fruit/chips/cookie combo.
Hey, when you learn better you stop eating all that stuff, which I did in my teens. I even gave up sandwiches after reading Dick Gregory’s book which discussed the toxic combination of starch and meat. But as an adult I have to admit that I really do like sandwiches, just with different stuff in the middle and a made with vastly different types of bread than my grandmother and mother used. Enter the veggie wrap sandwich made with lavash flatbread.
Living in the San Francisco Bay Area, I grew up enjoying the food of dozens of cultures, and the eclectic mixture of recipes on this page bears witness to that. Anyway, the list of ingredients in this veggie wrap sandwich is very small:
This veggie wrap sandwich is easy to make in just a few minutes, and uses Armenian style flatbread called Lavash, which is also popular in Iran, Turkey, Lebanon, and some other Middle Eastern countries.
Instead of mustard, mayonnaise or meat products, I used about 3-4 Tablespoons of Trader Joe’s spicy hummus. Man! I love that stuff.
Spread the hummus from edge to edge, covering about 3/4 of the flatbread. Here I show you what it looks like with about 1/3 of the flatbread with hummus spread.
Add the lettuce (or spinach or kale – whatever you prefer), then strips of vegetables you’ve already prepared.
This should have been twice as stuffed as it is, but I wanted to make sure that you were able to see how to make the veggie wrap sandwich properly without a mound of vegetables. But feel free to fill that puppy up, leaving about an inch of space on each end for rolling.
You can make extras, and put each vegan veggie wrap sandwich into individual plastic storage containers for lunch another day, or for a quick after workout snack.
That’s it! Feel free to use any combination of lightly cooked or raw vegetables you prefer… any type of greens, sprouts, bean spread, zucchini, avocado, olives — whatever you like in your veggie wrap sandwich.
- 4 lavash wraps
- 1 cup commercial or homemade hummus (or other bean spread)
- 1 large carrot, sliced into thin strips
- 1 yellow pepper, sliced thin
- 1 red pepper, sliced thin
- 1 cup broccoli sprouts
- 1 Heirloom tomato, sliced into ½" thick strips
- ½ cucumber, peeled and sliced thin
- 1-1/2 cups red or green cabbage, sliced thin
- ½ red onion, sliced thin (optional)
- 4 cups baby spinach or lettuce leaves, washed and dried
- Spread about ¼ cup hummus onto lavash. Spread it out so it goes from top to bottom and covers about ⅔ to ¾ of the lavash. Leave 1" uncovered on each end.
- Top with lettuce or baby spinach leaves
- Add ¼ of the vegetables in neat rows
- Grab one end of the lavash and fold it over the vegetables. Roll it towards the other end and lay it with ends down on plate.
- Cut in half and serve.
For more great recipes, check out WHY VEGAN IS THE NEW BLACK: More than 100 Meat and Dairy Free Meal Ideas Your Whole Family Will Love.
Category: Light Meals