Recipe: Grilled veggie wrap

There’s a dish in Italy called a Piadina, which consist of thin, Italian flatbread grilled and filled with either cheese, vegetables, meat (ham) or sweet fillings such as jam or Nutella. I like mine with grilled veggies and (vegan) cheese (no ham of course). This recipe is even better because of the creamy, avocado mayonnaise. Delicious, healthy and SO easy to make. The perfect avocado veggie wrap! Scroll down for the recipe.

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Recipe: Grilled veggie wrap

Course

Lunch, Snack

Cuisine

Vegan

Cook Time

30 mins

Servings

servings

Ingredients

For the filling

• 2 whole-wheat tortilla wraps
• 1/2 Onion sliced
• 1 yellow bell pepper seeded, halved and sliced lengthwise
• 1 Tomato sliced
• 1/2 zucchini halved lenghtwise and sliced
• Some romaine lettuce
• handful fresh basil
• Pepper & salt
• Optional: some vegan cheese which melts well

For the mayonnaise

• 1/2 avocado ripe
• 1/2 tbsp. apple cider vinegar
• 1 tsp. mustard
• 1 tsp. agave syurp
• 1 tbsp. non-dairy yoghurt unsweetened
• Spices: salt, garlic powder, onion powder to taste
• 1/2 tbsp. Chili oil optional

Course Lunch, Snack Cuisine Vegan Cook Time 30 mins Servings servings Ingredients For the filling 2 whole-wheat tortilla wraps 1/2 Onion sliced 1 yellow bell pepper seeded, halved and sliced lengthwise 1 Tomato sliced 1/2 zucchini halved lenghtwise and sliced Some romaine lettuce handful fresh basil Pepper & salt Optional: some vegan cheese which melts well For the mayonnaise 1/2 avocado ripe 1/2 tbsp. apple cider vinegar 1 tsp. mustard 1 tsp. agave syurp 1 tbsp. non-dairy yoghurt unsweetened Spices: salt, garlic powder, onion powder to taste 1/2 tbsp. Chili oil optional

Instructions

1. To make the mayonnaise, scoop out the avocado and add to your food processor with all other ingredients. Blend until you have a smooth mixture and put in the fridge while you make the wrap/piadina.
2. Place a grill pan over medium-high heat. Lightly coat the onion, bell pepper and zucchini slices with olive oil, salt and pepper. Grill the vegetables in batches (turning occasionally) until lightly charred and tender. Set aside on a platter.
3. Lightly coat two tortilla wraps with a little oil.
4. Put the grilled veggies on a tortilla wrap (the non-coated side), add the tomato slices and sprinkle with vegan cheese and fresh basil. Put another wrap on top and carefully place in the hot grill pan (medium-low heat). You can also use one tortilla wrap and just fold it. This makes it easier to flip!
5. Put a lid on the pan to speed up the melting.
6. Grill the tortilla until the cheese starts to melt and then carefully turn to grill the other side.
7. Remove the piadina from the grill and remove the top tortilla to add the lettuce and mayonnaise. Sprinkle with pepper & salt and cut the piadina into two or four wedges. Serve immediately – while it’s still hot. Enjoy!

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