What I love about these wraps: Carrots, beets, onions, pears, and greens mix together into a flavor all their own- creamy and crunchy, bitter and spicy and sweet.
The Pepita Dressing is a key component in these rainbow vegetable-filled wraps. It tastes so good you might want to make a double batch and use it on everything you can think of.
I especially like it on Mediterranean Rice and Bean Bowls and on Mini Hasselback Potatoes.
Make the Pepita Dressing.
Grate the carrots.
Grate the beets.
Thinly slice the red onion.
Slice the pear into 1/8 inch slices.
Spread Pepita Dressing in a rectangle, down the middle of a wrap about 4 inches wide. Use a couple of tablespoons of dressing per wrap.
On top of the dressing, sprinkle shredded carrots, beets, and onion. Lay a few pear slices on the vegetables then add a few handfuls of greens.
Fold the side of the wrap over all the fillings, tucking them in tightly. Fold in the ends and continue to roll the wrap.
Secure the wraps with a bit of parchment paper or a toothpick, if desired.
Ingredients
Directions
Make the Pepita Dressing.
Grate the carrots.
Grate the beets.
Thinly slice the red onion.
Slice the pear into 1/8 inch slices.
Spread Pepita Dressing in a rectangle, down the middle of a wrap about 4 inches wide. Use a couple of tablespoons of dressing per wrap.
On top of the dressing, sprinkle shredded carrots, beets, and onion. Lay a few pear slices on the vegetables then add a few handfuls of greens.
Fold the side of the wrap over all the fillings, tucking them in tightly. Fold in the ends and continue to roll the wrap.
Secure the wraps with a bit of parchment paper or a toothpick, if desired.