My friend Sara and I totally rocked Saturday morning. We met up in North Beach and walked/ran/mostly-walked almost 7 miles, stopped by the Ferry Building farmer’s market for a beautiful tomato, and finally Trader Joe’s for lunch supplies.
After a straight uphill walk back to my house with groceries, we were STARVING. It is very possible this wrap tasted so good due to our hunger. But check out how pretty she is!
Only in California can a veggie wrap taste this incredible in February. The tomatoes and avocado knocked this warp outta this world. Luckily for me, there is a Saturday and Sunday farmer’s market nearby, so I’ve already picked up another tomato to recreate this for lunch today.
Tomato, Avocado & Eggplant Hummus Wrap
2 wheat tortillas
eggplant hummus (Trader Joe’s)
1/2 cucumber, sliced
1 tomato, sliced (must be a good tomato)
1 ripe avocado, sliced
salt and pepper
drizzle balsamic vinegar
Spread hummus on half of wrap. Layer cucumber, tomato and avocado. Sprinkle with salt and pepper to bring out the flavors of the vegetables. Top with sprouts, feta and balsamic. Eat your heart out.
For dessert, we polished off a pound of Brussels sprouts that Sara baked into chips. Love these. (Rub leaves with olive oil, salt, pepper and balsamic, bake at 400 for 12-14 minutes).