I’ve wanted to get away from eating the heavier foods of winter, and back into eating lighter fare. I’m switching things out as I can, now that the winter stocks are almost depleted. The last shopping trip netted me many fresh fruits and vegetables at a reasonable cost. I love it when I can pull that off. The only meat I bought was shrimp, and I have a few recipes coming up for that. (So come back often this month to see what else is on the site!)
But this recipe is strictly vegetables. If you’re wondering about protein, this recipe does provide that, and many other nutrients. Meats aren’t the only foods you can get protein from, thank goodness. I don’t always want meat. As a matter-of-fact, the reason I made these wraps was because I wasn’t into eating meat on that particular day.
I just wanted my veggies!
Don’t these wraps look good? Try them for yourself!
(For two wraps.)
2 romaine lettuce leaves, rinsed and patted dry with a towel
shredded green cabbage
4 cucumber slices
4 zucchini slices
- Place the wraps flat on a plate.
- Sprinkle shredded cabbage over the wraps.
- Cut the cucumber and zucchini slices into fourths.
- Top the cabbage with the cucumber and zucchini.
It’s that simple. These wraps are so versatile they can be used as sides or snacks, or could even count as a whole meal.
- Use different types of leaf lettuce each time you make these.
- Try different types of vegetables, such as broccoli.
- Add some sliced strawberry for a sweet kick.
- Use leftover veggies to lower the cost.
Share your veggie wrap ideas with us.