Open Vegetarian Wrap – Roasted Peppers, Red Onions & Avocado

In want of some lunchtime inspiration?

This Mexican-inspired, vegan/vegetarian open wrap is the right approach to boost your afternoon.

Spicy jalapeños give the dish an exquisite kick, completely complemented by the creaminess of the avocado.

The addition of the tortilla wrap ensures the dish is extra filling than only a salad and can see you thru to the afternoon however with out being too over going through, as I discover bread might be (even the gluten-free varieties).

Elements (serves 2)

• 1/2 pink pepper, deseeded and sliced
• 1/2 yellow pepper, deseeded and sliced
• 2 garlic cloves, finely sliced
• 1 avocado, deseeded and sliced
• 1/2 pink onion, finely sliced
• Massive handful of combined leaves
• 1 tbsp pickled jalapeño peppers
• Handful of freshly chopped coriander
• 2 wholemeal tortilla wraps
• 75ml of vegan bitter cream
• 1 lime
• Nacho fashion crisps (plain)

Technique

Begin off by roasting your peppers and garlic. Pre-heat the oven to 180c and line and place the slices of pepper and garlic on a baking tray lined with foil. Roast till the peppers’ pores and skin blisters. Take away from oven and go away to chill.

Add the peppers and garlic to massive bowl with the avocado, pink onion, leaves, jalapeño peppers and coriander. Toss the elements collectively and lay out onto the tortilla wrap.

Add a beneficiant serving to of vegan bitter cream over the salad with a squeeze of lime and tortilla chips on the facet.