I’m always hesitant to say I made something up because I know that when I make something up, somebody somewhere has not only already made it up but has, like, turned it into a for-profit business, like footless pantyhose (although to be fair, I’m glad I never pursued that because there is no reason for a woman in our time to be wearing pantyhose ever) and breakfast pizza. So I should say I made this thing up and didn’t bother to google it to find out somebody somewhere has not only made hippie wraps but has established a successful and lucrative business selling hippie wraps out of a vintage Airstream outside microbreweries, distilleries, and speakeasies accessible only through the hidden back door of a store that sells comic books and authentic vintage 80s rapper wear.
So anyway, I made these up and we had them for dinner and they were really good. I’ve been hearing a lot about people’s struggles with menu planning lately, so I’m going to try (you know how that goes) to post more recipes or even menu suggestions. I think menu planning to me is what organizing (boring, tedious, and gross) or budgeting (worse than giving birth while on a crashing airplane with only Tim Tebow and Colonel Mustard) are to other people. I love menu planning. Honestly, you could probably hire me to plan your menu for the next month. Oh wait, I’m sure somebody somewhere already offers that service.
- whole wheat tortillas
- cream cheese
- shredded cheddar cheese
- fresh spinach
- shredded carrot
- peeled and thinly sliced cucumber
- thinly sliced tomato
- sprouts (preferably spicy)
- peperoncini from a jar, stems removed and halved or quartered
- green goddess dressing (I used this recipe and it’s very good.)
- sliced Tofurky (optional)
Spread some cream cheese across the middle of a tortilla (just make a big stripe — it doesn’t need to go all the way to both edges). Add the rest of your ingredients in whatever order you like (the most important decision is probably which ingredient you “marry” to the cream cheese — I’d recommend tomato or cucumber, or maybe the Tofurky if you’re including it). I like to stuff my wraps with so many veggies I can’t fold the edges in and have to use a fork and a knife, but I’m weird. Serve with homemade kale chips. (I know they sell kale chips, but why. All you do is wash some kale, tear it into bite-sized pieces, toss with oil, sprinkle with sea salt, and bake stirring occasionally at 350 until they’re as crispy as you like.)
I’m happy to report Ben liked them and didn’t even add hot sauce. Soren ate most of the ingredients individually (I remember being like this as a child and I wish I could just fast forward him through the stage where you don’t like to combine your food items because life is so much more fun when you get over that) and fought me for the last of the kale chips. So I think this is a winner!