If you were to ask me what I would want to eat as last meal, I would probably say a turkey and avocado sandwich on sprouted, seedy bread with a hearty dollop of dijon and a generous helping of sprouts. I can’t explain why I love it so much, but it certainly holds a soft spot in my heart as my favorite lunch to share with my mom. For me – as strange as it sounds – this is food for the soul.
These days, I have foregone the sprouted bread, but the spirit of this “sandwich” hasn’t changed! Instead of bread, I now opt for a Siete Foods tortilla, which is just about my favorite product to hit grocery shelves in the last five years. All of their tortilla varieties (almond flour, cassava flour, chickpea flour, etc.) are around 100 calories and can be utilized in grain-free versions of classic dishes like enchiladas and tacos, but they are also great for sandwich wraps.
I particularly love this combination because it has tangy mustard, rich avocado, and great texture from the sprouts. From alfalfa to broccoli sprouts and everything in between, there are a variety of sprouts to choose from; the hardest part is finding them in the grocery store. Typically you can find them in small plastic containers near the prepackaged vegetables. I usually have the best luck finding them at Whole Foods and find that one small package will last me an entire month – a little goes a long way! Sprouts not only provide crispness in the texture category, but they are nutrient-dense, supporting both immune and digestive health. A word of caution though, make sure you read the label before grabbing a package off the shelf because pea shoots and microgreens can easily be mistaken for sprouts at first glance but don’t function as well in a sandwich.
Okay, enough about the sprouts. You could have made this wrap in the time it took you to read that blurb! In all seriousness, I could eat this wrap every day and pretty much do eat it every day for lunch. It is so easy to pack for a satisfying lunch when I am working on campus and isn’t one of those office lunches that will offend your coworkers (I’m looking at the audacious tuna-sandwich-eaters and chip-bag-crumplers).
- 1 Siete Foods tortilla (I love the almond flour ones)
- 2-3 slices of turkey (I always get the fresh-sliced turkey from the deli counter)
- 1/4 avocado (thinly sliced)
- 1/2 cup sprouts
- 1 tbsp. honey dijon mustard
- Tear off a small sheet of foil or parchment paper and lay it on a flat surface.
- Lay the tortilla directly on the foil/parchment paper and spread the dijon in an even layer on the tortilla, making sure to not spread it too far to the edges of the tortilla.
- Layer 2-3 pieces of turkey on top of the tortilla.
- Halve and thinly slice 1/4 of the avocado and lay it across the turkey in an even line through the middle of the tortilla.
- Pull out roughly 1/2 cup’s worth of sprouts from its container and loosely place them over the avocado.
- Starting from the edge of the tortilla furthest from you and fold it tightly over the avocado, then roll until the edge closest to you is on the bottom of the wrap.
- Taking the edge of the foil closest to you, start rolling the wrap in foil away from you (ie. the opposite direction as before). Twist the ends of the foil wrap to hold everything in, and then, lay the wrap on a cutting board.
- With a large knife, slice the wrap through the center to create two even halves to enjoy by yourself or share with someone you love!