Colorful Veggie Wraps


  • 6 tomato basil tortilla wraps, warmed
  • 1/2 c. soy mayonnaise
  • 6 thin slices of tomato
  • 6 leaves red curly lettuce, shredded
  • 1 container organic alfalfa sprouts, washed and patted dry
  • 1 package mock deli slices
  • 1 slices soy cheese, opt.


  1. Coat each tortilla wrap with soy mayonnaise. Place deli slices on each wrap. Cover with tomato slices, lettuce and sprouts. Roll up each tortilla into a cylinder. Trim ends and wrap with plastic wrap. Chill for about 4 hours. Remove plastic, cut in half and serve.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.