For this veggie wrap, it's super versatile because you can really put whatever type of sauce base and protein you want. You can even add any extra veggies that will fit. For this particular one, I was craving a cucumber, cherry tomato, and shrimp type of combination. This wrap tastes very light and refreshing which is really nice. I used chard for the wrapping, but you can also use collard greens or a large spinach leaf. Eat immediately or store in the fridge for the next day.
Servings: 2 small wraps
Ingredients
2 swiss chard or collard green leaves
4 oz small cooked shrimp, cut in half (pre-cooked from Whole Foods works really well)
1/2 cucumber, sliced very thin
2 Tbsp creamy cashew rosemary dressing, or hummus
1/3 cup cherry tomatoes, halved
1/4 cup micro greens
Steps
Lay one leafy green down, cut off thick stick enough to where it doesn't stick out, layer the dressing or hummus in a thin layer, leaving about an inch room on the perimeter of the leaf.
Cut cucumber into thin strips and cut cherry tomatoes in half lengthwise; layer cucumber, tomatoes, micro greens, and shrimp in an even layer on top of dressing.
Cut other two leafy green pieces in half and set aside. Cut the other greens with everything in them in half before rolling; place the halves of the wrap with everything in them on top of the other wraps, roll until everything is covered well. Repeat.
Stick two toothpicks diagonally to prevent from unwrapping.