Veggie Spinach Wrap with Pumpkin Spread
Spinach wraps filled with avocado, lettuce leaves and veggies finished with a drizzle of pumpkin spread – a delicious meal.
Servings: 2
Calories: 556kcal
Ingredients
For the wrap
- 2 wrap/tortilla (GF If needed) we used spinach wraps
- 1/2 cup onion
- 1 cup cucumber
- 1 cup cherry tomato halved
- 1/2 avocado cubed
- 1-2 cups salad greens of your choice shredded
For the pumpkin spread
- 2 cup butternut/pumpkin small cubes
- 1/2 avocado
- black pepper
- sea salt
- 1 tablespoon extra-virgin olive oil or melted (refined) coconut oil
- 1/2 lime/lemon juice only (use less if using lemon)
- 1 tablespoon plain unsweetened yogurt
- 1/4 cup fresh chives
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 400F or 200C. Add pumpkin/butternut cubes to a baking sheet and drizzle with a little bit of cooking oil. Roast butternut for 20-30 minutes, or until soft. Or cook pumpkin in boiling water for 20 minutes.
- Blend all pumpkin spread ingredients in a small blender, add water if needed.
- Top wrap with pumpkin spread, onion, cucumber, avocado, cherry tomatoes, and salad greens.
- Optional: serve with small green salad and leftover pumpkin spread on the side.
Notes
- If you have pumpkin spread leftover, serve with veggie sticks as an afternoon snack.
- We love cashew cream. It only takes a few minutes and can be added to many of your dishes…. and it’s great, if not tastier than sour cream. CLICK HERE for the recipe.
- CLICK HERE for more info about refined and extra virgin coconut oil.