Easy to make, no rolling needed. Filled with delicious crunchy veggies and a sweet mustard dressing.
Course: Main Course
1/2 tsponion powder
1cupwater, more or less if needed
1pound green asparagus
3ouncesshiitake mushrooms or what you prefer
2mediumcooked/steamed red beets sliced
2handfulfresh baby spinach
1medium red bell pepper, sliced thinly
2Tbsphoney or another liquid sweetener
Snap the ends off the washed asparagus. Clean the mushrooms and sage leaves and grill them in a hot grill pan, may be sprayed with some oil if needed. The asparagus should be crunchy and green when done, this takes about 10 minutes. Sprinkle with a squeeze of lemon and salt.
Mix the flour, onion and garlic powder, salt with the water and whisk it to make a smooth dough. Bake the wraps in a medium hot nonstick pan, flip when the top side is dry. Cover the wraps with another plate until they are all doe to keep them warm.
Mix the ingredients of the dressing well.
Assemble the wrap by adding some of all the veggies and sprinkling it with some dressing. Roll and enjoy.
The wraps are also portable, you can wrap them in some foil and take along for lunch. Easy on the dressing to avoid dripping.