garden fresh sandwich wrap

Let’s make a garden-fresh sandwich wrap!

This is my attempt to translate my entire garden into a delicious sandwich wrap with bountiful flavors.

This wrap has been on my mind since the beginning of the season. There’s something about a wrap that’s chock full with healthful fresh veggies sandwiched in between a moist flat wrap drizzled with jalapeno vinaigrette that makes my tastebuds soar.

Here’s what you’ll need:

Essential Ingredients (In layering order)

Cashew Cream cheese
Butterhead Lettuce
Green Beans
Tomatoes
Red Onions
Cucumbers
Alfalfa Sprouts
Jalapenos

About that golden orange heirloom tomato known as Dr. Wyche. This notable beauty has all the characteristics of a top tier tomato. It’s meaty, sweet, tangy with a low acidic taste on the tongue that I absolutely adore.

This is my first year growing this beauty and I have no regrets, it lives up to its reputation for complexity with a fruity like flavor, which explains why it’s my new favorite go-to tomato on my sandwiches. So with that said, let’s move on to the jalapeno vinaigrette because my mouth is starting to water just looking at this picture. LOL 🙂

{ Dr.Wyche Tomato}

Enter: Jalapeno vinaigrette made with coconut vinegar.

Yes, coconut vinegar its been a thing in my life for a while now. Made from coconut sap devoid the coconutty flavor, tastes absolutely AMAZING! It’s sweet on the palate not as harsh as apple cider vinegar, so say goodbye to the pucker face! 🙂 Have digestive issues? Coconut vinegar contains a prebiotic that can assist with that.

So with that thought in mind, I want you to make this fresh, lively, VIBRANT wholesome wrap so you can enjoy the best of both worlds.

What’s the flavor profile of this garden-fresh sandwich wrap?

It has Mediterranean vibes with familiar zings of jalapeno throughout. MMMM!

HOW TO MAKE A DELICIOUS GARDEN FRESH SANDWICH WRAP

garden fresh sandwich wrap

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Easy, delicious garden-fresh sandwich wrap. Jammed packed with garden-fresh veggies like cucumbers, green beans, tomatoes, alfalfa sprouts and so much more! Drizzled with a sweet zing of jalapeno vinaigrette to seal the deal. A healthy alternative to fast food pack it in school and work lunchboxes for the perfect lunch. YUMMY!!

Author: Taste of Yummy

Serves: 4 wraps

Ingredients

Cashew Cream Cheese recipe
½ cup of fresh garden-grown green beans (ends trimmed)
4 leaves of fresh butterhead lettuce
4 wraps
1 medium Dr. Wyche tomato (thickly sliced)
½ medium red onion, thinly sliced
1 medium cucumber thinly sliced
1 cup of fresh alfalfa sprouts
Jalapeno Vinagrette
¼ cup of coconut vinegar
1 Jalapeno pepper thinly sliced (remove seeds) keep seeds for added heat.
¼ cup of avocado oil
2 Tablespoons of fresh snipped parsley
2 teaspoons of veganaise mayo
2 garlic cloves minced
¼ teaspoon of pink salt
¼ teaspoon of black pepper

Instructions

Spread cashew cheese on each wrap.
Place a lettuce leaf on each wrap covering cheese spread.
Layer & Arrange green beans on lettuce. Top with tomatoes, red onions, cucumbers, and alfalfa sprouts.
Drizzle with fresh jalapeno vinaigrette.
Fold over to serve. Enjoy with your eyes closed. 🙂

Notes

Jalapeno Vinagrette

In a medium mason jar combine all ingredients. Cover, shake well to combine all ingredients.

This post contains an affiliate link for coconut vinegar. The new alternative!