Vegetable Wrap

This is a fun meal for a hot summer day.  I also love a recipe that can be made ahead, so when I have company, I can relax instead of doing last minute cooking.  This recipe actually needs to be made ahead for at least one hour, up to 5 hours.  We had some leftovers, and the next day they were still quite good, although I wouldn't recommend holding them that long. 

VEGETABLE WRAPS

½ cup vegan cream cheese

2 cups cannellini beans, rinsed if from a can, and drained
5 green onions, sliced thinly
6 Tbsp. basil, cut chiffonade
salt and pepper to taste
zest from one lemon, grated finely
2 Tbsp. fresh squeezed lemon, or to taste
5-6 large flour tortillas
2 large carrots, shredded
4 cups lettuce of choice, thinly sliced
2 red bell peppers, thinly sliced
avocado, sliced, optional
pickled jalapenos or pickled banana peppers, 3-5 Tbsp. chopped, optional

Combine the vegan cream cheese and cannellini beans in a food processor.

In a bowl, combine the bean mixture, green onions, basil, salt, pepper, lemon zest, and lemon juice.  Taste for seasoning.

Spread a thin layer of this on a tortilla shell, spreading all the way to the edge.  Sprinkle some of the shredded carrot, lettuce, bell pepper, avocado, and peppers over the bean mixture. 

Roll the tortilla very tightly and place in plastic wrap.  Repeat with remaining ingredients.  Refrigerate at least one hour or up to 5 hours.  

This recipe can be eaten as a whole wrap or can be cut into "rollups" for appetizers.   If this recipe is cut up for appetizers, it makes quite a large number of them.