The only challenging part I find about being a vegetarian is that I often run out of sandwich ideas I can make to quickly pack for my lunch. I do a lot of hummus and bean dips, obvious from my numerous bean puree-related posts. But sometimes a girl can only eat so much hummus. So that leaves me wtih…PB&J? Eh, maybe occasionally, but I ate too many of those in grade school to make them a staple in my life again.
Since I can’t rely on lunch meats, (and really, why would I want to…I always found the stuff slimy and gross even during the periods where I did consume meat), I’m left looking for inventive lunch alternatives. Which can be quite fun. The one pictured above turned out to be a pleasant surprise. Who knew asparagus could taste so good in a wrap?
Paired with a seasonal crunch from the radishes and a soft punch of flavor from the feta, asparagus does quite well in a sandwich wrap. Roast the asparagus the night before for a quick wrap up the next morning.
And stay tuned for my next post, which will feature another one of my vegetarian sandwich favorites.
- -12 asparagus spears
- -1 1/2 Tbsp. fresh lemon thyme (or any variety of thyme)
- -4 garlic cloves, quartered
- -Salt and pepper, to taste
- -1 Tbsp. olive oil
- -4 Tbsp. feta, crumbled
- -2-3 radishes, sliced
- -2 whole wheat tortilla wraps
- Preheat oven to 450F. Line baking sheet with aluminum foil. Spread asparagus and garlic in a single layer across pan. Toss asparagus and garlic with olive oil and thyme. Sprinkle with salt and pepper. Roast for 8-10 minutes, or until asparagus is nearly tender while retaining a slight crisp.
- Divide asparagus and garlic between wraps. Top with feta and radishes. Wrap, and enjoy.