Veggie wraps are the perfect meal. They are super easy to make, they are delicious, there are endless varieties to fill them with and they are so easy to pack to bring to work for lunch. Cabbage leaves make one of the easiest wraps because they are larger and more durable than most other greens. So you can pack them full without fear of making a big mess.
I love the purple cabbage leaves because the color is so stunning it adds such a lovely pop of color. However, if you are not a fan of cabbage you can easily substitute it with collard greens or even swiss chard. If you are getting bored with your packed lunches during the week, try veggie wraps. I pack up the spread in a little container, cut up my veggies in advance and put them in a little ziplock bag, and bring a few leaves for the wrap. Then on my lunch break I put it together. Easy peesy.
Click for Hummus recipe
For the wraps:
2 cabbage leaves
1 portobello mushroom cap, sliced
1 lemon, juice of
1/2 red bell pepper, sliced and core and seeds removed,
1 small persian cucumber, sliced
sprouts (I used clover sprouts)
4 oil-free sun-dried tomatoes soaked for one hour in purified water, rinsed and drained
– Marinate the Portobello mushroom in lemon juice for 1/2 hour.
– Spread a generous amount of the hummus onto each cabbage leaf.
– Mix all the veggies and Portobello in a small bowl
– Place the mixed veggies evenly onto each cabbage wrap then top with sun-dried tomatoes and sprouts and there you have it!
For more wrap recipe ideas: