This could also be called a raw veg wrap.

For me, it’s a delicious series of contrasts; from the warm wrap to the cool veg, the tang of the garlic salt to the creaminess of the vegan mayo, the soft wrap and veg, to the crunch of the cauliflower.

It used to be one of my favourite meals, but somehow I’ve not made it in over a decade

(This is roughly per person, one large meal portion)

Ingredients:

• 3 soft flour / corn wraps, warmed through
• 3 heaped Tbs vegan mayonaisse
• A very small pinch of garlic salt per wrap.
• 1/2 carrot, finely grated
• 1/2 avocado, finely chopped
• 1/3 red capsicum, finely chopped
• 1/3 cup cauliflower, finely chopped.

Anything else you’d like to add, that you’d like to eat raw. such as:

• a few very finely sliced pieces of red onion, chopped into thin strips.
• a couple of fresh mushrooms, finely sliced.
• sliced spring onion
• pine nuts
• fresh baby spinach

Method:

1. Prepare all the raw vegetables first (wash, finely chop, etc.)
2. Divide the veg into portions for each wrap and mix together gently, ready for a quick loading of the wrap.
3. Pre-warm each wrap. I generally do this in a dry frypan on a low-medium heat for a few minutes, or low heat in an oven. You could also steam them or similar. You want the wrap to remain soft though even whilst warm, rather than baked dry and crispy.
4. Spread around 1 heaped Tablespoon of vegan mayonaise onto the warm wrap, using the back of the spoon or a spatula.
5. Very lightly sprinkle a little garlic salt over the vegan mayo.
6. Spread the various finely chopped veg in a thick line across the centre of the wrap.
7. Tuck and roll up the wrap.
8. Eat immediately, before going back to prepare the next one.

Notes:

• This is a good large meal as above. 2/3 the total would also work as a lighter meal. I just find them extremely moorish.