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Veggie Wraps Recipe

Create “see-thru” wraps with rice paper, for a delightfully light and crunchy summery lunch option.

Difficulty

Prep Time

15 minutes

Cooking Time

Serves

Print Recipe

Recipe Ingredients

½ pack SPAR Freshline Sweet Baby Spinach (40 g)
1 large bell pepper, sliced into matchstick strips (red, yellow, green or orange)
2 medium SPAR Freshline carrots, grated
2 SPAR Freshline Ripe&Ready Hass Avocado pears, cubed finely
100 g pack of rice paper wraps
125 ml SPAR Creamy Mayonnaise mixed with 10 ml basil pesto
2 rounds SPAR Herb flavoured feta cheese

Prepare all the vegetables and have them at hand.
Briefly dip each round of rice paper, one at a time into a shallow dish of warm water. Lift away and lay them flat in rows on a clean dish towel. Pat them briefly with the towel to lift off excess water.
Scatter a little of each salad vegetable down the centre of each wrap, and end off with a drizzle of basil mayonnaise and a light crumbling of feta cheese.
Roll or fold depending on how you would like to serve these wraps, and preferably enjoy immediately.

To use these filled wraps a little later after preparation, cover them firmly with cling film and refrigerate.
A shallow tart plate works well as a soaking dish to fit the size of the wrap.