Cold is my kryptonite and this winter has been especially hard, especially when you consider it is still only January. So while I am mentally preparing to take my currently under-walked dog out upon the arctic tundra, I am dreaming of sunny skies. While a beach vacation is not in the cards for me, I can eat like I am on one.
Sweet, spicy and crunchy, these wraps are the taste of summer. Throw in a strawberry daiquiri and pretend you are on vacation. Where is that cabana boy when you need him?
California Veggie Wrap
4 6-inch flour tortillas
4 T cilantro pesto (recipe follows)
2 green onions with tops, sliced thin
¼ cucumber, sliced thin lengthwise
1 large avocado, sliced thin
1 small tomato, sliced thin
1 carrot, sliced thin lengthwise
4 sugar snap peas, sliced thin lengthwise
2 large strawberries, halved and sliced thin
(sweet, red peppers aren't in the recipe, but I added them)
4 6-inch flour tortillas
4 T cilantro pesto (recipe follows)
2 green onions with tops, sliced thin
¼ cucumber, sliced thin lengthwise
1 large avocado, sliced thin
1 small tomato, sliced thin
1 carrot, sliced thin lengthwise
4 sugar snap peas, sliced thin lengthwise
2 large strawberries, halved and sliced thin
(sweet, red peppers aren't in the recipe, but I added them)
Warm the tortillas in a dry pan over
medium heat. Spread 1 T cilantro pesto on each, then top with the vegetables.
Wrap and enjoy!
Cilantro Pesto
1 C fresh cilantro ( I used the squeeze tube cilantro, so much more convenient)
¼ C pecans, walnuts, or almonds
1 clove garlic
¼ t salt
2 green onions, cut into chunks
1 t fresh jalapeño, without seeds (I used red pepper flakes)
1 t lime juice
¼ — 1/3 C olive oil ( I used way less to cut calories and didn't miss it)
1 C fresh cilantro ( I used the squeeze tube cilantro, so much more convenient)
¼ C pecans, walnuts, or almonds
1 clove garlic
¼ t salt
2 green onions, cut into chunks
1 t fresh jalapeño, without seeds (I used red pepper flakes)
1 t lime juice
¼ — 1/3 C olive oil ( I used way less to cut calories and didn't miss it)
