Summer Vegetable Wrap with Basil Dipping Sauce

When I was in Baltimore, my mom and sister ordered this veggie wrap for lunch at a restaurant and it came with the most wonderful basil sauce. The sauce/dressing is like a light, refreshing pesto with a slight tang. When I got home, I tinkered around in the kitchen trying to replicate the basil sauce. I think I’ve got it pretty close to what that sauce at the restaurant was. With all this taste testing, I’ve been eating a lot of these wraps lately for lunch. And I’ve been loving them—so fresh-tasting, healthy and easy to make. My dad has even enjoyed a few of them (he’s here visiting). You can, of course, use any vegetables you like in the wrap and any kind of tortilla or wrap to hold it all together.

The Recipe

Serves 1

1 wrap/tortilla of your choosing

1/2 avocado, sliced

several slices of tofu (raw or pan-fried)

several slices of tomato

several slices of cucumber

1-2 leaves of lettuce or other green

handful of sprouts

generous helping of basil dipping sauce/dressing

Prepare all vegetables by washing and slicing. If using fried tofu, fry up some slices (either in a dry, nonstick pan or in a little oil). Heat up a wrap/tortilla. Put the tortilla on a plate and pile on the vegetables. You can either pour the sauce over the vegetables and roll it up, or you can serve the sauce in a little bowl on the side for dipping.

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