Did you ever think the day would come where I’d use a wheat wrap in one of my recipes? Bet not. Well, today I’m sharing with you what I eat for lunch on a pretty regular basis: spiralized veggie noodle wraps.
When you first start off with a spiralizer, you can’t help but want to make every one of your favorite pasta and noodle dishes into a spiralized (or, ehem, Insprialized) version. After a while, you start to realize that spiralizing veggies is more than a replacement for carby, wheat noodles: it’s a revolutionary way to taste and experience vegetables.
When you spiralize a vegetable, it’s form changes of course. For example, a zucchini goes from a dense cylindrical veggie into a great big bowl of noodles. Tasting a zucchini in this form gives it a new life – eating it raw as a noodle is much more enjoyable than eating it diced or cubed raw. I can’t explain the chemistry of it, you’ll just have to trust me on this one.
Why do I love veggie noodles in wraps so much? I dig the crunchiness! You can use carrots, cucumbers, beets, and so many other crunchy veggies to create a healthy wrap jam-packed with nutrients. Pair any noodles with a creamy dressing or condiment like hummus, mashed avocado, country dijon mustard, or a Greek yogurt based “mayo” and the texture combination is mouth-watering!
Move over sliced lettuce and tomato…. There’s a new cat in town!
Let me show you how simple it is to make and then I’ll let your imagination run wild with possibilities.
NOTE: Before we start, make sure to buy a wrap that’s “clean.” This means, all of the ingredients should be mostly “whole” (real food) and it shouldn’t have any ingredients that you don’t recognize or can’t pronounce. I love Ezekiel 4:9’s Sprouted Whole Grain tortillas. You can find those here.
Step 1: Spread hummus over your wrap, leaving about 1 inch from the edges.
Step 2: In the middle of the wrap, add avocado and season lightly with salt and generously with pepper.
Step 3: Top over the avocado with shredded carrots (or spiralized, if you want!) and beans.
Step 4: Top the veggies with a fistful of zucchini noodles.
Step 5: Top everything with feta.
Roll up, cut in half and secure each halve with a toothpick!
How easy? I eat this for lunch and it fills me up for the rest of the day and into the evening – it lasts be until dinner. As Rachael Ray would day, this is definitely yum-o.
What would you put inside your veggie noodle wrap?
Crunchy Zucchini Noodle Wrap with Feta & Avocado
- 1 whole grain tortilla wrap 6-8"
- 2 tbsp hummus
- 1/4 avocado insides sliced
- salt and pepper to taste
- 1 small fistful of shredded carrots
- 1/4 cup black beans rinsed
- 1/2 small zucchini Blade C (about 1 large fistful of noodles)
- 3 tbsp crumbled feta cheese
- Place the wrap on a large plate. Leaving one inch from the edges, spread out the hummus.
- Top the hummus with avocado and season lightly with salt and generously with pepper.
- Top the avocado with the carrots and beans.
- Top the veggies with the zucchini noodles.
- Top the zucchini noodles with feta.
- Roll the wrap up and cut in half to make two parts. Secure each part with a toothpick and enjoy!