Recipe: Salad Wrap

Recipes
Written By Megan Karp

I won’t lie: I am definitely a creature of habit when it comes to food. I can eat the same thing every day, as long as it’s easy, delicious, and healthy.

This salad wrap is my go-to this summer. I’ve shared it on Instagram nonstop, and always get a DM each time I do, so I figured I’d keep it houses here on my blog!

Enjoy!

INGREDIENTS

  • 1 sprouted tortilla wrap (I like Angelic Bakehouse or Ezekiel)

  • 1/2 avocado

  • 2 TB hummus

  • micro-greens or sprouts (any will do)

  • handful of greens — either arugula, kale, or romaine

  • cherry tomatos

  • olive oil

  • salt and pepper

  • Optional: shredded chicken or chickpeas for added protein

INSTRUCTIONS

1. Optional: lightly toast the wrap in a toaster oven (I like mine toasted)

2. Mash half the avocado on top of the wrap

3. Add your hummus into the avocado mash as the “base” for the vegetables

3. Place your greens and sprouts on top of the mashed avocado and hummus

4. Shave your carrot and cucumber to create long ribbons on top of the greens (you can also chop the cucumber and carrot too, if you wish — I just like the variety of texture).

5. Cut your cherry tomatoes in half and throw those on top

6. Drizzle your olive oil on top, and then finish with salt and pepper.

7. Wrap her up and enjoy!

Megan Karp
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