January 28, 2015
Raw Veggie Wraps with Arugula Pesto
Raw Veggie Wraps with Arugula Pesto (makes about 4-6)
red cabbage, thinly sliced
red pepper, thinly sliced
pumpkin, sweet potato or butternut squash roasted or steamed in cubes
green onion, thinly chopped
feta (omit if you want to keep this vegan)
2 cups arugula
A large handful of basil
2 garlic cloves
1/4 cup walnuts
2 tbsp. olive oil
1 tbsp. fresh lemon juice
salt and pepper to season
1. In a blender, blend all pesto ingredients together until fairly smooth. Season with salt and pepper and set aside.
2. Roast pumpkin, sweet potato or butternut squash in the oven at 425 degrees until tender. I always have this on stock in the fridge, so if you can make this ahead you will be able to whip these wraps up in no time!
3. After everything is chopped, lay out a leaf of green cabbage; spread a large tbsp. of pesto evenly. Sprinkle the thinly sliced red cabbage all over. In the center, working lengthwise, place red pepper, feta, onions, pumpkin and avocado.
4. Begin to roll up your wrap. You can use tooth picks to hold it all together if you feel like it’s falling apart. Cut in half and enjoy!