- 8 Tbsp. vegan cream cheese
- four 10-inch whole wheat flour tortillas
- 1/2 c. shredded romaine
- 1/2 c. sliced ripe avocado
- 1/2 c. fire-roasted red bell pepper, sliced
- 1/4 c. chopped tomatoes
- 1/2 c. diced cucumber
- 1/2 c. red onions, cut into fine slivers
- 1/4 c. alfalfa sprouts
- Jerk rub sauce or barbecue sauce, optional
- Salt and pepper to taste
- Spread tortilla with cream cheese. Fill center with prepared veggies.
- Drizzle with sauce if desired.
- Roll tightly and fasten with toothpicks. Cut to desired size.