Garden Vegetable Open Faced Wraps
By Amie Valpone
There’s nothing quite like eating a vibrant meal on a warm summer’s night. These open-faced wraps are ideal for any summer evening because they’re filled with so much flavor and bursting with gorgeous colors from the red cabbage to the pineapple and apple to the orange tomatoes and the cucumbers.
The fresh mint and the sweet pineapple add the perfect summer touch along with the crunch from the cabbage, cucumbers and apple. I’ve also created a delicious sauce that you can use to drizzle on top of these wraps. I made it as easy as I could by using store-bought hummus and a few other ingredients to jazz up the flavor. Adding full fat coconut milk might sound odd for a sauce but trust me, the thickness of the milk when tossed together with hummus makes it a bit more mild and creamier. I think you’ll enjoy it!
I opted to use millet for this recipe, which is a gluten-free grain that’s similar to quinoa but a bit thicker and heavier. You can use any gluten-free grain of your choice; however, I find that millet tastes fantastic in this recipe and fits perfectly with the other ingredients.
Garden Vegetable Open Faced Wraps
Serves 4
Ingredients
Wraps
4-8 medium whole grain gluten-free tortillas
2 cups cooked millet or any gluten-free whole grain of choice
1 cup chopped fresh pineapple
2 cups thinly sliced red cabbage
1 large apple, thinly sliced
1 large cucumber, thinly sliced
1 cup cherry tomatoes, quartered
Sea salt and freshly ground pepper, to taste
Finely chopped fresh mint, for garnish
Sauce
1/3 cup full fat coconut milk, well stirred
1 cup store-bought hummus
2 tsp. finely chopped fresh mint
¼ tsp. crushed red pepper flakes
¼ tsp. curry powder
¼ tsp. cumin
Sea salt and freshly ground pepper, to taste
Directions
For the tortillas: Toast tortillas one at a time over a medium flame using tongs until slightly brown.
Place the millet, pineapple, cabbage, apple, cucumbers and tomatoes on top. Season to taste with seas salt and pepper and garnish with fresh mint.
For the sauce: combine all of the sauce ingredients in a medium bowl and mix well to combine. Drizzle or dollop on top of the wraps and serve warm.
Store leftovers in a sealed container in the refrigerator for up to 3 days.
