Veggie Wraps with Herb Yogurt

Recipe created through our partnership with Vancouver-born chef Emily Butcher
 (Top Chef Canada and bronze medalist at the Canadian Culinary Championship).

If you are looking for a satisfying meal but don’t have the time to cook this healthy recipe is quick to prepare, and makes an easy and filling vegetarian meal—make it your new go for Meatless Monday meals. If you prefer, make it vegan by substituting the Greek yogurt with a vegan brand.

What makes this wrap a truly outstanding wrap is the sauce. Chef Emily was on a mission with this one and her sauce, which is not so secret any longer, is a real game changer. It uses fresh herbs, lemon and jalapeño and not only adds the perfect kick of heat, it has the perfect zing and freshness to complement the crunchy bits and baby greens to bring it all together. Warning—the sauce is so good you’ll be wanting extra for dunking!

While wraps are great enjoyed at home, they are also great packed up for lunches, or enjoy on the go for picnics, BBQs, road trips and more.

Ingredients

Sauce:
  • 1 cup parsley
  • ¼ cup fresh dill
  • ¼ cup fresh cilantro
  • 1 jalapeño 
  • 1 lemon (juiced)
  • 2 Tbsp olive oil 
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise 
Sandwiches or wraps:
  • 8 slices rye bread or 4 wraps 
  • ½ cup hummus
  • 1 avocado (peeled and sliced)
  • 1 cup turnip pickles
  • 4 radishes (cut into matchsticks)
  • 2 cups greens mix (Power Up™)
  • ½ green pepper (sliced thinly)
  • ½ long English cucumber (sliced thinly, skin on)
  • salt and pepper

Directions

Finely chop the herbs and jalapeño. Whisk sauce together in a medium bowl until well combined.

Assemble sandwiches by spreading hummus on one side of bread and avocado on the other. Build greens and veggies on top of the hummus. Drizzle with yogurt sauce. Close sandwiches and enjoy!

For wraps, spread sauce and hummus in the center. Top with lettuce first, then other ingredients, and roll up and enjoy!

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