Philly Vegan: Pretty and Delicious

Colorful food peaks my interest. I'm oddly attracted to sandwiches and entrees with red onion, red cabbage, yellow pepper, and my new tasty vegan spread with an eye-catching shade of purple from the delectable kalamata olive. So I combined it with bright vegetables and laid them on a spinach wrap. This yummy (and fabulous) lunch wrap has the spotlight today!

Meditteranean Veggie Medley Wrap

Serves 2

Prep Time 15 min

Cook Time 10 min

Ingredients

3 cloves garlic

5-6 kalamata olives, pitted

Veganaise (vegan mayo found in health food stores)

cayenne pepper

S&P

1/2 cup cherry tomatoes *See tip below*

1/2 red onion, sliced

A few pieces of fresh broccoli, stems shortened

1/2 green pepper, sliced

1/4 cup corn

EVOO

Juice of 1/2 a lemon

Two large spinach or wheat wraps

Directions

Mayo

Blend garlic and kalamata olives in food processor until finely ground. Add veganaise, a few sprinkles of cayenne and S&P to taste. Blend until fully combined. Cover and cool until ready to use.

Veggies

Saute onions in a few turns of EVOO on medium heat for about 3 minutes. Add peppers, broccoli and tomatoes. Cover and cook until broccoli is bright green and can be speared with fork. Remove from heat and add corn and lemon juice.

Spread mayo on wraps and lay veggies in the center. Fold sides first then bring the back of the wrap over until all insides are tucked in; place toothpicks in both ends. Place wraps on warm skillet until brown on both sides. Cut diagonal and enjoy!

Ray's Tip of the Day

Hate cutting tiny tomatoes? Me too! Thanks Rachael Ray for the following tip:

Place tomatoes on a tupperware lid.

Cover with another lid, same size. Hold down and cut tomatoes from one side to the next, being sure to slice through every tomato. See? Easy as a tomato pie!