This epic vegan rainbow veggie wrap is brimming with vibrant, nourishing veggies. A whole wheat lavash wrap (or tortilla) is slathered with magenta-hued beet hummus and stuffed with Dr. Praeger's California Burger, mixed greens, julienned carrots + cucumber, avocado, red onion, and pickles (if you please). A drizzle of tangy balsamic vinaigrette is the finishing touch before you roll, slice, and savor.
Course: Bigger Bites, Main Course, Sandwich
Cuisine: plant-based, Vegan
4Dr. Praeger's California Veggie Burger patties
4large tortillas or lavash wraps
2–3 large carrots, peeled and julienned
1medium cucumber, julienned
1firm-ripe avocado, pitted, peeled, and thinly sliced(optional)
1/2small red onion, julienned
Dill pickle slices, to taste(optional)
Balsamic vinaigrette, to taste
Sea salt and black pepper
Bake the veggie burger patties according to package instructions. Let cool slightly and then slice each into long strips.
One at a time, slather each tortilla with a generous dollop of hummus, spreading out toward the edges yet leaving at least 1 inch of space around the perimeter of the wrap.
Then, fill the lower third of the tortilla with one Dr. Praeger's California Burger patty and a handful each of mixed greens, carrots, cucumber, avocado, red onion, and dill pickles (if using).
Drizzle with the vinaigrette and season with sea salt and black pepper, to taste.
Carefully fold in the sides of the wrap and roll away from you, forming a burrito-like shape.
Repeat with the remaining wraps.
Slice each wrap in half and serve immediately.
*If you can't find store-bought beet hummus, make your own by stirring finely grated fresh beet into plain hummus or garlic hummus until desired color is reached.