Spinach/Avocado Wrap
Recipe Type: Lunch Dinner Power Snack
Author: Tanjie Brewer
  • Margarita Organic Whole wheat Tortillas, large or small (no hydrogenated oil in these) Grapeseed Vegenaise (optional)
  • Stone Ground Mustard Avocado (mashed)
  • Low sodium salsa (Organic Ville Salsa with Pineapple)
  • Baby spinach
  • Shredded carrots
  • Green onions (sliced)
  • Red Bell pepper – thin slivers or chopped
  • Chopped tomatoes –grape or cherry
  1. Layer in this order or substitute any ingredient you desire. Roll carefully so ingredients are kept in place. Put on a piece of plastic wrap or wax paper and roll securely. Refrigerate for an hour or so before serving.
  2. Can top wrap with black beans and Organic Ville Pineapple Salsa. Serve with baked or steamed Basmati rice. (Rice: 1 cup brown Basmati or Jasmine in 2 cups water. Bake covered at 350 degrees for approximately 35 minute or until most water is absorbed).
  3. Option: Cut into smaller rounds to serve as a snack



Posted on

May 4, 2014