Here’s a delicious, quick, and healthful entrée for your next spring brunch. With the beautiful, fresh greens making their way out of the ends of the wraps, they have spring written all over them, and make for a beautiful, festive display.
My kids joke that they look like a small vegetable garden. And I totally agree, this veggie wrap recipe is an edible garden. Enjoy!
Spring Veggie Wrap Recipe for Brunch
Give your little bunnies some rabbit food to much on as an entrée before a delish brunch.
By Valentina Kenney Wein
flour tortillas: 2
cream cheese, softened: ½ cup
fresh dill, finely chopped: 2 teaspoons (plus a few whole sprigs)
Dijon mustard: 1 teaspoon
salt and pepper: to taste
pea shoots: 2 small handfuls
avocado, thinly sliced: 1, small
steamed thin asparagus spears: about 12
Step 1: In a small bowl, mix the cream cheese with the 2 teaspoons of finely chopped dill and mustard. Then season to taste with salt and pepper. (Here's How to Season to Taste.)
Step 2: Spread a thin layer of the cream cheese mixture on each of the tortillas.
Step 3: Add about half of the pea shoots, avocado slices, asparagus spears, and fresh dill sprigs to the center of each tortilla, forming a line. Make sure half of the pea shoots and asparagus spears are facing toward the edges of the tortilla (see photo below).
Step 4: Roll each tortilla as tightly as possible around the greens.
Step 5: Slice each one into about five pieces, and present them with two end cuts facing up (see photo below).