Beet & Carrot Wrap

My goal is to keep lunches raw and vegan approved.  Wraps are a fun way to accomplish this, and they taste great!  This wrap has a wonderful flavor, so I thought that I would share the recipe.  I served it with homemade sweet potato chips that I made in the dehydrator at 105 degrees, so the chips too are considered raw (dehydrated at no higher than 118 degrees) and loaded with nutrients as well.  There is not any oil in this recipe, so the calories are minimum and there is not anything to raise cholesterol.

                                                  Enjoy!!
                                                               Shef D

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Ingredients ~ Filler
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1     ea    Beet (Medium Size)
6     ea    Basil Leaves, Fresh
1     ea    Carrot (Medium Size)
1/2  ea   Cucumber (Large)
3     ea    Scallions
3     ea    Spinach (Handfuls)
1     ea    Hummus (Homemade so I can
               eliminate the oil)
4     Tbs  Nutritional Yeast
4     ea    Wraps (Pictured is a Green Leaf  brand
               wrap made from kale)

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Ingredients ~ Dressing
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4  Tbs 100% Organic Apple Cider Vinegar
1  Tbs Dijon Mustard
1  tsp Organic Stevia

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Instructions
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1. Julian cut the beet and carrot.
2. Thinly slice the scallions.
3. Chop spinach and basil leaves into small pieces.
4. Mix the beet, carrot, spinach, basil and scallions together in a medium size bowl.  Add
    salt and pepper to taste.
5. Whisk together the dressing ingredients and thoroughly mix with the vegetables.
6. Spread hummus onto the wrap and add filler.  Place cucumbers onto the filler.
7. Sprinkle nutritional yeast onto the cucumbers and filler.  Roll up wrap.
8. Serve wrap with a healthy chip such as kale or sweet potato chips.

This is an original recipe by Shef D