I’m a big fan of sandwich wraps because they are easy to make and you can cram lots of greens and other veggies into them. A white bean spread with lemon, garlic and dill adds delicious creaminess to this vegan Greek sandwich wrap recipe.
The white bean spread couldn’t be easier. You mix it in seconds with a food processor and it will stay fresh in the fridge for several days.
The recipe serves four but I usually assemble one wrap at a time over the course of a few days for quick lunches or a simple dinner. I’m kicking myself right now because I forgot to add the tomatoes when I made the wrap today – but that just goes to show you that you don’t necessarily need every single ingredient to make a tasty meal.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.