Ingredients
- 1 can chick peas (about 15 ounces)
- 1 teaspoon olive oil
- 2 tablespoon Dijon style vegan mustard
- Your choice of veggies:
- English cucumber, sliced very thin on the bias
- tomato, halved and sliced
- fresh mushrooms, sliced thin
- lettuce, shredded
- alfalfa Sprouts
- flavored wrap of your choice
- salt and pepper
- dash of hot sauce
- Kosher dill pickle, chopped finely
Directions
Drain chick peas. Mash with a potato
masher or food processor, till mashed
but still chunky. Add mustard, and as
much hot sauce as you'd like till
smooth. Add chopped dill pickle to
mix. Layer some mixture onto the wrap,
top with your veggies. Top with salt
and pepper. Wrap up leaving ends
open. Take a large piece of waxed
paper/parchment paper. Place wrap in
on an angle. Roll up folding ends of
paper in as your roll. Cut the wrap in
half, lengthwise on an angle. Tear
back paper as you eat. Makes for a
mess free lunch. I always end up
filling my wrap with too much and can
never gets the ends tucked in. So I
can up with this way to transport and
eat it. Enjoy!
Serves: 2
Preparation time: 15 Minutes