I love fast food.
No, no, no! Not, that kind of fast food!
I’m talking about nourishing, plant-based meals that take under 10 minutes to make.
We can call it… Speedy Supper.
Or… Fleet Feast.
Perhaps Swift Snack is most fitting.
Either way, the best meals are the ones that not only taste amazing and are loaded with enzymes, minerals, life-force and nutrients, but also come together in just a few minutes.
Because when I’m hungry, I’m hungry.
There’s a common misconception that raw food is a lot of work, takes too much time and requires a lot of pre-planning.
While this can sometimes be the case, especially for the more complicated dehydrated recipes, it most certainly doesn’t have to be!
In fact, some of my favorite things to eat on a day-to-day basis come together very quickly and require zero dehydration.
While I do enjoy the occasional dehydrated raw vegan comfort food, I usually don’t have the time or patience to make something overly complicated.
I’m a huge fan of raw wraps in particular, because they’re more interesting and generally more satisfying to eat as a meal than a salad, are extremely versatile, and take about 5 minutes to throw together.
They can be as filling or as light as you want, can be made for breakfast, lunch, dinner, dessert or just as a simple snack any time of day!
This wrap is bursting with bright, savory flavors and is packed with healthy fats and cleansing greens.
You can use any raw wrapper you like to make this recipe… my favorite wraps to use are any brand of raw coconut wraps, or the “WrawP” brand of veggie wraps. I used their original flavor for this recipe, because it’s pretty mild and doesn’t distract from the delicious ingredients inside!
I’m not sponsored by WrawP in any way, but I’ll link them here if you want to give them a try.
One other thing to note about this recipe is that the main flavor components inside the wrap are pretty salty and pack a punch, so I highly recommend packing it full of fresh greens to balance everything out. I used mixed organic micro greens for mine, but you can use whatever you like.
This recipe is either a large meal for one, or a hearty lunch for two when cut in half.
1 Sheet Original WrawP Veggie Wrap or other
1 tbsp kalamata olive tapenade or spread
5-6 sun-dried tomatoes, soaked overnight in water or pre-packed in olive oil
1 ripe avocado
1/2 a medium cucumber, thinly sliced
1 small ripe fresh tomato, chopped into bite-sized pieces
2 cups tender leafy greens (such as spinach) or sprouts of choice
1/4 tsp Italian seasoning
- If using a Wrawp brand veggie wrap, soften it first by rubbing about 1/2 tsp warm water onto the surface, and let it sit for about 30 seconds.
- Smash the avocado onto the wrap, evenly coating the surface of the wrap, leaving about 1/2 inch uncoated on all sides.
- Spread the olive tapenade evenly over the avocado.
- Line the sun-dried tomatoes over top, keeping in mind to wrap the sheet on the long side. This creates a much bigger wrap with more room for ingredients.
- Add fresh tomato and sliced cucumber evenly over the wrap.
- Sprinkle on a healthy dose of Italian seasoning.
- Pack as many fresh greens/sprouts on top as you can, and roll the wrap closed.