If you are one of those people who thinks that preparing veggies for a solid, yummers meal is too much trouble, then you haven’t seen this video.

This Veggie Sandwich Wrap is not only easy (you can use canned beans!), versatile (mix and match the veggies you prefer – or have on hand!), it’s good enough to serve to “company”!

This has become a favorite standby, and thanks to Rip Esselestyn and his Engine 2 Diet for putting a new, easy twist on an old favorite.

The video shows you how easy this is to put together.  To assist, here’s an ingredients list and written instructions for you.  It’s easier than ever to design your plant-strong diet and eat freely to appetite while getting your skinny on!

Vegetarian Sandwich Wrap

1 onion, chopped
1 bell pepper, seeded and chopped
4 ounces sliced mushrooms
1/2 can of corn, rinsed and drained
8 ounces roasted red bell pepper hummus (or 1 cup homemade)
2 large whole grain wraps
1/2 can black beans, rinsed and drained
1 roasted poblano pepper, cut into strips
1/2 package fresh spinach

Preheat oven to 450 F.

Sauté* the onion until translucent. Add the bell pepper and cook for 2-3 minutes. Add the mushrooms and corn.

Spread a layer of hummus on the wrap. Add the sautéed vegetables, beans, poblano strips, and fresh spinach. Roll into a burrito.

Place on a baking sheet, seam side down, and bake for 8-10 minutes. Serve the wrap warm, and top with guacamole and salsa.

Variation: Substitute one small can of drained green chilies for the fresh poblano pepper.

Note: * a steam saute is the best method  here;  the veggies with a thin layer of water in the bottom of the pan does away with the empty calories of added fat.  I add a little mirin (sweet cooking wine) or Bragg’s aminos (for savory flavor), or veggie bouillon as desired.

P.S. Join our team for the first 3 weeks in March in our 21-Day Diet Kickstart over at PCRM!

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