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Garden Vegetable Wrap


Few leaves collard greens or 1 whole grain tortilla wrap or 1 whole grain whole wheat pita wrap

1/2 cup chickpeas

1/2 cup cauliflower, chopped into bite-sized pieces

1/4 cup edamame beans, cooked and cooled

1/2 ripe avocado

1 cup spinach, chopped

1/4 white onion, chopped

1/2 tbsp lime juice (or lemon juice)

Salt and pepper to taste

2 tbsp of Liquid Gold dressing as below:

2 tbsp flax oil or extra virgin olive oil

2 tbsp extra virgin olive oil

1/2 tsp ground flaxseed

1/4 tsp cumin

1 tbsp nutritional yeast

1/2 tsp turmeric

2 tbsp tahini paste

2 tsp rice vinegar or apple cider vinegar

Water to thin to desired consistency


Fry the cauliflower in 1 tsp olive oil over medium heat, about 8 minutes, until cauliflower is well done and has crispy parts. Remove from heat, and while the pan is hot, heat the drained and rinsed chickpeas until they soften, about 5 minutes. Prepare the remaining ingredients as well as the dressing.


Mash the edamame beans with the avocado into a paste and add salt and lime juice to taste. Use as a spread over the wrap, then assemble the wrap with the warm chickpeas, cauliflower, spinach, and onion. I prefer to add dressing as I go (bite by bite), but you can add some dressing at this step. Wrap it up and use the dressing as a dip or sauce on your wrap! Enjoy!

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