Phenomenal Phoods

Beach Roll-Ups

Ingredients:

• Vegetarian:
• Spinach wraps (or your favourite type of wrap)
• 1 - 2 Tablespoons kalamata & artichoke hummus per wrap (recipe here)
• Thinly sliced cucumber to cover the wraps (I used about 1/2 cucumber)
• Your favourite sliced cheese (I used havarti)
• Baby spinach
• Chicken Pesto:
• Sundried tomato wraps (or your favourite type of wrap)
• 1 - 2 Tablespoons pesto per wrap (recipe here)
• Thinly sliced rotisserie chicken (I just bought some lunch meat from Sprouts)
• Your favourite sliced cheese (I used havarti)
• Baby spinach
• Roast Beef:
• Sundried tomato wraps (or your favourite type of wrap)
• 1 Tablespoon prepared horseradish
• 1/2 cup Miracle Whip
• Thinly sliced roast beef (I just bought some lunch meat from Sprouts)
• Your favourite sliced cheese (I used jalapeno muenster from Sprouts)
• Baby spinach

Instructions:

1. Vegetarian:
2. Spread the hummus over the wrap, reaching to the edges.
3. Top with slices of cheese.
4. Layer on the thinly sliced cucumbers. I used a vegetable peeler to get really thin slices.
5. Top with as much spinach as you like.
6. Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.
7. Cut into 1/2 inch slices and store in a plastic container in a cooler for the beach.
8. Chicken Pesto:
9. Spread the pesto over the wrap, reaching to the edges.
10. Top with slices of cheese.
11. Layer on the chicken and top with as much spinach as you like.
12. Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.
13. Cut into 1/2 inch slices and store in a plastic container in a cooler for the beach.
14. Roast Beef:
15. Combine the horseradish and the Miracle Whip in a small dish until well mixed.
16. Spread 1-2 Tablespoons of the horseradish mixture over the wrap, reaching to the edges.
17. Top with slices of cheese.
18. Layer on the roast beef and top with as much spinach as you like.
19. Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.
20. Cut into 1/2 inch slices and store in a plastic container in a cooler for the beach.