Crisp, rainbow-colored vegetables and creamy avocado are wrapped in a soft, homemade cassava tortilla made with Thrive Field Cassava Flour. A bright squeeze of lemon lifts every bite—perfect for a light, energizing lunch at home or on the go.
INGREDIENTS 2 WRAPS
½ cup Thrive Fields Cassava
Flour (2 oz, ⅛ of a 16 oz pack)
⅛ tsp fine sea salt
2 Tbsp water (add more by 1 tsp if needed)
1 cup mixed greens (spinach, arugula)
½ cup shredded carrot
½ cup thinly sliced cucumber
¼ cup thinly sliced red bell pepper
½ avocado, sliced
2 Tbsp hummus or favorite dairy-free spread
1 Tbsp fresh lemon juice
Pinch of salt & pepper
DIRECTION
Step 1: Make the tortillas
In a medium bowl, whisk together ½ cup (2 oz, ⅛ pack) Thrive Field Cassava Flour and ⅛ tsp salt.
Add 2 Tbsp water, stirring until a soft, slightly tacky dough forms. If it’s too dry, add water 1 tsp at a time.
Divide dough into two equal balls. On a lightly oiled sheet of parchment, roll or press each ball into a 6–8″ circle (use a little more oil if it sticks).
Step 2: Cook the tortillas
Heat a nonstick skillet over medium heat.
Cook each tortilla 30–45 seconds per side, until you see light golden spots and the surface is set. Stack and keep warm, wrapped in a clean towel.
Step 3: Prep the filling
In a bowl, toss mixed greens, carrot, cucumber, and bell pepper with lemon juice, a pinch of salt, and pepper.
Step 4: Assemble the wraps
Lay a warm tortilla flat and spread 1 Tbsp hummus down its center third.
Top with half the dressed veggies and avocado slices.
Step 5: Roll & serve
Fold the bottom edge up over the fillings; fold in the sides, then roll tightly.
Slice each wrap diagonally and serve immediately—or wrap in parchment to enjoy later.