Heavenly Veggie Wrap

I am not a vegetarian, but I really don’t care much for meat. I will eat chicken or ground beef a few times a week, but honestly, it doesn’t bother me if I go all veggie, all the time for a while.

By Carly

Lately, it’s been so freaking hot where I live (hello, summer) that I don’t even want to turn on the stove for 30 seconds, let alone the oven. Remembering an awesome avocado and egg sandwich that I once had at a New York City deli, I devised this AMAZING veggie wrap.

You need: one wrap tortilla, half a fresh avocado, half a small tomato, one hard-boiled egg, one carrot, a couple tablespoons of cheese (type is up to you), a tiny bit of Miracle Whip, a tiny bit of pesto sauce, a tiny bit of honey mustard, and sprinkles of salt and pepper.

Hard-boil the egg (it takes 10-15 minutes) far enough in advance so that you can cool it down with some ice cubes and cold water in the refrigerator before you make the wrap. When it’s cold, peel it and slice it thinly. Slice the half-avocado thinly as well, and the half-tomato.

Grate the carrot. Grate the cheese, too, if it’s not already grated. I use cheddar and mozzarella, but I think almost any kind would be good.

Once you’ve done all that, set the empty wrap tortilla on a plate. Spread the mayonnaise across the diameter, then spread the pesto sauce evenly next to it.

Layer on the avocado slices, the egg slices, and the tomato slices.

Pour the grated carrot over what you have so far, then the grated cheese.

Finally, squeeze just a little bit of honey mustard over the whole thing, and sprinkle it with salt and pepper. Roll it up (as best you can; it might overflow), and dig in. YUM yum yum yum YUM. Now that is motivation enough to become a vegetarian.