Saturday, January 28, 2017

Tangy Veggie Wrap and Yogurt Ginger Dressing Recipe

Tangy Veggie Wrap with Yogurt Ginger Dressing

A meal made with love. There’s nothing quite like eating a home-made meal, made with organic healthy ingredients and ton of love. This lovely veggie wrap and yogurt ginger dressing recipe is easy to make and soon to be your favorite meal for lunch, dinner or snack. 


| INGREDIENTS | Serves 4 to 6

1/2 cup extra-virgin olive oil
1/3 cup red onion, thinly chopped
2 garlic cloves, minced
1 medium zucchini
cut lengthwise into 1/4-inch slices
1 medium squash cut lengthwise into 1/4-inch slices
medium fennel cut lengthwise into 1/4-inch slices
1/5 Tsp. sea salt
1/2 cup chopped fresh dill
4-6 Organic lavash bread sheets (10 x 12 inches, plain or flavored) or gluten-free tortilla.


Sauté all the ingredients (except for the bread) in olive oil over medium heat for 10 minutes until lightly cooked. Remove from the stove and let it stand at the room temperature while you are making the yogurt ginger dressing.



1 Cup yogurt (organic dairy or non-dairy/vegan)
1/2 Tsp. garlic, grated using a zester
1/2 Tsp. ginger, grated using a zester
A pinch of sea salt
1/4 cup of water or fresh lemon juice


Place all ingredients in a food processor, pulse a few times until well blended and looks creamy. Or whisk the entire ingredients in a bowl until creamy. This delightful dressing gives the veggie wrap a subtle background tang and makes it even more delicious.  


Place a lavash bread sheet (10 x 12 inches) or a tortilla on a plate and line up 2-3 tablespoons of the veggie mix on one side of the bread. Pour a couple of tablespoons of the yogurt dressing on it and start rolling the wrap and closing it with a line of yogurt dressing. Cut the veggie wrap diagonally and enjoy.

Happy Cooking.
Chef Ellie Lavender

Copyright 2017, Lavender Design + Cuisine

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