These delicious veggie and cashew cream cheese wraps make a quick and easy appetizer.   I received a version of this recipe from my good friend Crystal many years ago.  Like most recipes, I changed it up a bit to make it plant based and depending on what vegetable combinations I have to use at the time or a taste I may be craving.  Substitute your favorite veggie combinations to make this recipe your own.  These travel well, and can be made in the morning, refrigerated until served in the afternoon or evening.  The wraps can get too soft if made too far in advance.  If you may prepare the cashew cream cheese mixture, cover and refrigerate overnight, then the next day spread the wraps with the mixture two to three hours before needed  to give time for the mixture to chill for ease of slicing.  I put jalapeño in the recipe however you may omit if you don’t like heat or spice.

Ingredients:

• 5-6 med-large tortilla wraps
• 8 oz  cashew cream cheese
• 1/2 cup of vegan mayonnaise, vegenaise, or tofu mayo
• 2 cups baby spinach
• 1 cup thinly shredded carrot
• 3 Tbsp finely chopped red pepper
• 3 Tbsp finely chopped pineapple
• 3 Tbsp finely chopped celery
• 1.5 Tbsp finely minced red onion
• 2 tsp finely minced jalapeño pepper
• 2 Tbsp finely chopped chives
• 1/2 tsp salt
• 1/2 tsp pepper

1.  Prep all the vegetables and set aside.

2. Place vegan cream cheese or cashew cream cheese in a bowl large enough for mixing all the ingredients.

3.  Add the salt and pepper to the bowl

4.  Mix the cashew cream cheese until smooth with a hand mixer or a spatula.

5.  I have made these with all types of mayonnaise and they taste great.  This time I tried Vegenaise as recommended by my daughter.  I didn’t notice a difference in this recipe.

6.  Add the mayonnaise to the cream cheese mix.

7.  Blend the mayonnaise and cream cheese together until smooth

8.  Add all the prepared vegetables to the mixture.

9.  Stir until combined.  (At this point this mixture can be covered and refrigerated overnight until you are ready to spread into the wraps)

1. On a clean surface start spreading 4-5 tbsp’s of the filling on the tortilla wrap.

2.  Spread the cream cheese and vegetable mixture thinly until it reaches the edge and covers the wrap surface evenly.

3.  Place a layer of baby spinach over the cream cheese mixture leaving some of the cream cheese mixture visible as it is needed to make the roll stay together as you roll it. This is the basic wrap and they are delicious just like this.  However you may also take it up a notch by adding julienned vegetables like cucumber, sprouts, green pepper, lettuce and apple.  Place a strip along the center of the roll as per images below.  Slice and serve!  The flavour combinations are endless.

4.  Starting with one side of the wrap, roll the wrap onto itself slowly and ensuring it is as tightly wrapped as possible.

5.  TA DA!

6.  Now place the completed wrap on a sheet of plastic wrap and roll the wrap to tightly seal.

7.  Twist the ends and place in the refrigerator for 2  -3 hours until chilled.

8.  Once chilled slowly slice on the diagonal in 1 inch slices before serving.

Enjoy on their own or with a cup of chilled Avocado & Cucumber soup on the side.