Olive Tapenade Wrap

I love a good sandwich wrap. They are quick and easy, and sometimes I like the idea of a sandwich, without all the fluff of traditional bread. Sometimes I just want bread that is flat. So as such we use a fair amount of wraps in this household when we do eat grain.

KODAK Digital Still Camera
Olive Tapenade Wrap shown with a side of lightly cooked asparagus spears.

This recipe makes one wrap. Adjust to the number you need. Here is what you will need.

1 tortilla wrap (preferably whole wheat)
2 tsp olive tapenade (Can be found in most ethnic sections of grocery stores or you could just blend up some olives until smooth in a food processor for something similar.)
1 small handful of baby arugula
1 small handful of broccoli sprouts (Or alfalfa works fine.)
1/2 an avocado cut in slices.
1 – 2 tbl diced sweet onion
1/2 – 1 tsp (depending on strength and personal tastes) of minced fresh garlic.

KODAK Digital Still Camera
I like my wraps packed full of greens. Be careful folding.

Layer all ingredients in the center of the wrap as shown, and then roll one end up and over the top of the pile, then fold in the sides and continue to roll until you have a wrap. You may need to practise this if it’s your first time. Whole wheat wraps are prone to breaking more easily than white wraps so be careful not to bend your wrap too much as your folding it. Bon Appétit!


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