Optimum Bodies Blog

Ingredients:

With the crazy hot days we have had lately, lunch needs to be filling but light.  Rice wraps are perfect for a hot day as they fill you up, can be loaded with veggies but  are not as heavy as a tortilla or bread.  After a long bike ride last week I brought out the veggies, got creative and made lunch for my friend and I.  We enjoyed the rice wraps with a green juice and it turned out to be a great summer lunch.

Just like all of my recipes, I had a basic idea of how to make these but just went with the flow to see how they would turn out. This is what I chose to include but anything would be good (ginger, tofu, beans etc).

Ingredients:

-Cucumber, julienne cut

-Mango, sliced

-1 medium carrot, shredded

-1/1 red pepper, julienne cut

-1 avocado, sliced

-bowl of lukewarm water

-rice wraps

Directions:

-Cut all ingredients (quantity depends on how many wraps you plan to make)

-gently dip rice wrap into lukewarm water until it becomes soft and movable (be careful as they can stick together and/or rip)

-place wrap on cutting board or paper towel

-place ingredients horizontally on to wrap, fold in ends and roll (for me, this took practice but the idea is to keep it tight and well wrapped)

-I sprinkled sesame seeds in my wrap and drizzles lemon poppyseed dressing on it instead of soy sauce, although any dressing/sauce can be used.

-enjoy!