Veggie Wrap

Veggie wrap served with a side of Trader Joe’s french fries

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One of my favorite options to see on a restaurant’s menu is a veggie wrap. It’s not always my first choice when picking something to eat at a restaurant, but sometimes salad and fries just doesn’t cut it. Being on Kuvan has been great because it means I can easily eat a flour wrap without too much concern about the phe when I’m eating out.

Sometimes I just want to eat a veggie wrap at home though instead of going out and paying too much just for a little bit of food. For this recipe, I made this with a La Banderita soft taco wrap (3g per tortilla). I know that many PKUers cannot have that much phe, but Cambrooke has some tortilla wraps that are only 4mg of phe per wrap.

Veggie wraps can also be customized with your favorite foods. It is so easy to just swap the fillings in this recipe to things you prefer to eat. This wrap just has the basics. It is super easy to add more to it or take things out depending on what you have on hand or what you prefer eating. Also, it’s very easy to swap sauces with your preferred tastes. I hope you enjoy this wrap and make it your own!

Ingredients:

1 tortilla wrap

1 tbsp. Trader Joe’s Aioli Garlic Mustard sauce

¼ cup lettuce

½ plum tomato

2 tbsp. sour cream (Tofutti Better than Sour Cream)

2 tbsp. So delicious Cheddar Jack shreds

Servings per Recipe: 2

Serving size: 1/2 wrap

Phe per serving: 59mg

Directions:

1. Lay tortilla on a flat surface. Spread the aioli garlic mustard sauce on top of the wrap.

2. Chop the lettuce and dice the tomatoes.

3. Place the lettuce and tomato in a horizontal line on the center of the wrap.

4. Top with sour cream and shredded cheese.

5. To wrap the tortilla, start with the sides. Fold the left and right side in, then start to fold the wrap over the fillings starting with the side closest to you. Then roll the wrap tightly until it’s completely wrapped.

6. Slice the wrap in half (optional) and serve with your favorite side.

7. Serve and enjoy!