This spring veggie wrap incorporates the tastes of spring in a yummy sandwich! The herb cream cheese is delicious with fresh chives and dill. Heirloom tomatoes are juicy and the peppers and pea shoots are crisp and sweet. I love avocado almost anywhere and it rounds out this sandwich perfectly. I love to serve it with some fresh fruit. This time I chose kiwi, strawberries, raspberries and mandarines. This would be a delicious lunch or light spring supper!
4 spinach tortillas
1/2 cup of cream cheese
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
1 yellow pepper cut into thin strips
1 avocado cut into slices
1 heirloom tomato sliced
1 cup pea sprouts
1 watermelon radish, peeled and thinly sliced
1/2 cup homemade ranch
chives for garnish
Mix the cream cheese with chopped chives and dill.
Lay out each tortilla and spread 2 tablespoons of cream cheese mixture down the center.
Top the cream cheese with slices of tomato and avocado.
Add pepper strips, watermelon radishes and pea shoots.
Fold the tortilla into a wrap and secure with a bamboo skewer.
Cut the wrap in half.
Plate with a ramekin of ranch garnished with fresh chives.
Serve with fresh fruit.