Vegan Veggie Pinwheels loaded with a lemony avocado edamame spread. An easy make ahead lunch box idea with filling plant-based protein.
- 3 tbsp red onion, chopped
- 1 1/2 cups frozen edamame, thawed
- 1 medium sized avocado, pit removed
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped dill or 1/2 tsp dry dill
- Juice and zest of one medium lemon
- 2 cloves garlic, crushed
- 1/2 tsp salt
- 1 tsp white miso paste
- Shredded carrots
- Cucumber, cut into strips
- Roasted red bell pepper, cut into strips
- Pickled Onion
- Burrito sized wraps
- Start by adding your onion to a food processor and blitz it until the onions have become minced.
- Now add the remaining spread ingredients to the food processor and continue to process on high until the spread starts to smooth out. You can process until it gets to your desired consistency. If still too chunky, add 1-2 tablespoons of water and blend again.
- Lay your wrap on a flat surface and spread a few generous spoons of the edamame filling on top of it.
- To the wrap, layer in rows your filling ingredients. Start by adding a row of carrots, then cucumber and your pickled onions.
- From one end, roll up your wrap tightly like a sushi roll and cut into bite sized pieces and load into your lunch box.
To make this wrap even easier, use pre-chopped veggies or veggies that are easy to cut. I love keeping some pre-shredded carrots and cabbage in the fridge to help make wrap assembly simple.
Use shelled edamame. Usually you will find both shelled and unshelled bags of edamame in your freezer section. Get shelled to help avoid having to remove any edamame pods.
Scrape the sides of your food processor as needed while blending to make sure the spread is blended evenly.
Adjust the consistency of your spread with water. If you want the spread to be more smooth, continue blending with 1-2 tablespoons of water. Don’t add too much water or it will get too thin and lead to a soggy wrap.
Keywords: veggie pinwheels, veggie pinwheel, vegan veggie wrap