Roasted Vegetable Lettuce Rolls
Roll with the trends thanks to this delicious wrap inspiration made with Plant-Based Mozzarella Style Shreds for a dash of saltiness and a delicious creamy texture
Roasted Vegetable Lettuce Rolls
Roll with the trends thanks to this delicious wrap inspiration made with Plant-Based Mozzarella Style Shreds for a dash of saltiness and a delicious creamy texture
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- Prep
- preparation time
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- Total
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- Serving
Ingredients
- 3 lg leaves Green Leaf Lettuce
- 1 Tbsp Vegan Mayo
- 2 tsp Dijon Mustard
- ¼ cup VitaliteTM Plant-Based Mozzarella Style Shreds
- ½ cup Black Beans
- ¼ cup Roasted Corn
- 8 Cherry Tomatoes
- ½ Avocado
- ¼ cup Roasted Bell Peppers
- ¼ cup Cucumber
Directions
- Place a 12 inch x 12 inch piece of parchment paper on your work-surface.
- Layer the lettuce leaves in the middle of the paper, overlapping so there is no space between them. You can use several smaller leaves if you have no large ones left.
- Spread the mayo and mustard in the middle of the lettuce, no need to cover completely side to side just top to bottom.
- Slice avocado and cucumber thinly, halve the cherry tomatoes, and rough chop the peppers.
- Add all the ingredients evenly over the lettuce.
- Turn the parchment 90 degrees and then roll the lettuce wrap as tightly as possible using the parchment as your base. Halfway through fold in the ends toward the center and continue rolling.
- Once fully rolled, wrap it in the parchment, and slice it in half with a sharp knife. Secure with picks to keep it from unwrapping.
