This wrap is a winner. The crispy eggplant with avocado, hot cherry peppers, marinated roasted peppers, fresh basil and vegan mayo is perfect for lunch or dinner. It is light and filled with love.
Ingredients-
2-3 Pieces of Crispy Eggplant cut in pieces
1 OG Tortilla or gluten free wrap
1 OG Tomato
1 Tablespoon of Red Roasted Peppers
1 Tablespoon Hot Cherry Pepper slices
2 Tablespoons OG Arugula or whatever greens you have
1 Teaspoon OG Vegan Mayo
2-3 Avocado slices (Squeeze fresh lemon juice- to avoid browning)
Pinch Kosher Salt
OG Black pepper
Pinch Oregano
Tip- to make tortilla pliable- If you have a gas burner, carefully, take a long tongs and put a burner on low/medium heat. With tongs lay the tortilla flat on the burner to heat up.. keep moving it around to avoid burning.. then turn over the wrap and heat the other side.. this makes the wrap easier to work with.. If no gas burner that is ok just put wrap in microwave in between moist paper towels and heat for less then 30 secs..
How to assemble a wrap proper-
1.Lay the wrap on cutting board or flat surface.
2.Get all your toppings together next to the wrap. (this makes it easy to layer)
3.Add the Vegan mayo and spread evenly all over the tortilla (if you do not want mayo, smash an avocado with a litlle lemon and salt and make that your base.. **It is important to have a spread of some sort so that the wrap sticks nicely when rolled.
4. Add eggplant to middle of wrap creating an even layer
5. Add avocado, then peppers, cherry peppers, seasonings
6. Fold sides in and tuck and roll..
