Veggie Wrap

Veggie Wrap

INGREDIENTS 2 WRAPS

½ cup Thrive Fields Cassava

Flour (2 oz, ⅛ of a 16 oz pack)

⅛ tsp fine sea salt

2 Tbsp water (add more by 1 tsp if needed)

1 cup mixed greens (spinach, arugula)

½ cup shredded carrot

½ cup thinly sliced cucumber

¼ cup thinly sliced red bell pepper

½ avocado, sliced

2 Tbsp hummus or favorite dairy-free spread

1 Tbsp fresh lemon juice

Pinch of salt & pepper

DIRECTION

Step 1: Make the tortillas

  1. In a medium bowl, whisk together ½ cup (2 oz, ⅛ pack) Thrive Field Cassava Flour and ⅛ tsp salt.

  2. Add 2 Tbsp water, stirring until a soft, slightly tacky dough forms. If it’s too dry, add water 1 tsp at a time.

  3. Divide dough into two equal balls. On a lightly oiled sheet of parchment, roll or press each ball into a 6–8″ circle (use a little more oil if it sticks).

Step 2: Cook the tortillas

  1. Heat a nonstick skillet over medium heat.

  2. Cook each tortilla 30–45 seconds per side, until you see light golden spots and the surface is set. Stack and keep warm, wrapped in a clean towel.

Step 3: Prep the filling

  1. In a bowl, toss mixed greens, carrot, cucumber, and bell pepper with lemon juice, a pinch of salt, and pepper.

Step 4: Assemble the wraps

  1. Lay a warm tortilla flat and spread 1 Tbsp hummus down its center third.

  2. Top with half the dressed veggies and avocado slices.

Step 5: Roll & serve

  1. Fold the bottom edge up over the fillings; fold in the sides, then roll tightly.

  2. Slice each wrap diagonally and serve immediately—or wrap in parchment to enjoy later.

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