Southwestern Veggie Wrap

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Southwestern Veggie Wrap

Article and Photo By Lilly and Audrey, The Twin Chefs

This veggie wrap is great for lunch or dinner and is made with seasonal vegetables. The cashew cream is our favorite ingredient; it adds a sweet nutty flavor that is the star of this recipe. Any leftover cashew cream is perfect for dipping raw veggies in or add some garlic and spices to it and toss it with pasta or zucchini noodles. Serves 4, ½ wrap each.


  • 1 tablespoon olive oil
  • 1/3 cup yellow onion, medium chop
  • ½ cup Poblano or Anaheim chili, medium chop
  • ½ head small cauliflower, cut into ¾ inch pieces
  • 1 sweet potato, peeled and cut into ½ inch pieces
  • 1 cup fresh spinach leaves, washed and patted dry
  • 1 ripe avocado
  • 1 teaspoon sea salt
  • ¼ teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 2 pieces flatbread
  • Your choice of hot sauce
  • Cashew Cream (recipe below)

Cashew Cream

  • 1 cup raw cashews nuts, soaked overnight and drained
  • ½ cup water (more depending on desired thickness of the cream)
  • ¼ teaspoon salt

Making the Cashew Cream

Place soaked cashews, water, and salt in a high speed blender or food processor. Blend or process until completely smooth about 1 – 2 minutes. If using a food processor, stop a few times to scrape down the bowl and continue blending. Store in an airtight container in the fridge for up to 5 days.

Prepare and cut the vegetables and set aside, heat a large sauté pan to medium high and add the olive oil. Place onion, chilis, cauliflower and sweet potato in the pan, sauté stirring occasionally for 7 minutes. Add 1/3 cup water and place a lid on the vegetables, sauté stirring occasionally for another 7 minutes or until sweet potatoes and cauliflower are desired tenderness. Remove from the heat and set aside.

Place flatbread on a large cutting board and spread cashew cream covering the surface of the flatbread. Evenly place the spinach leaves over the cashew cream, next spread half of the vegetable mixture evenly over the spinach. Pit and slice the avocado and place half of the pieces onto the vegetables evenly, sprinkle desired amount of hot sauce over the top and roll up, careful not to rip the flatbread. Gently cut in half. Repeat with the remaining flatbread and serve.

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