Roasted Beet, Avocado, and Tomato Wrap
Prep time
Total time
This Roasted Beet, Avocado, and Tomato Wrap brings the taste of a summer salad to the convenience of a wrap. The perfect picnic lunch or beach wrap, you can make it as is or modify to your liking! Vegan-friendly without the cheese.
Recipe type: lunch
Serves: 2
  • 2 tablespoons sunflower seeds
  • 2 pieces of whole grain lavash bread (or whole wheat tortilla, sourdough bread, or baguette)
  • 2 cups micro greens (or arugula or baby greens)
  • 1 roasted golden beet, peeled and thinly sliced
  • 1 ripe avocado, peeled and sliced
  • 1 medium tomato, sliced
  • 2 tablespoons fresh chives, chopped
  • Pinch of salt
  • 2 lemon wedges
  • 4 teaspoons extra virgin olive oil
  • 2 ounces of feta or goat cheese, crumbled (optional)
  1. Toast sunflower seeds in a skillet over medium heat until fragrant and just starting to get color, about 5-10 min.
  2. Top each lavash bread with microgreens. Then add beets, avocado, and tomatoes. Sprinkle on the chopped chives and salt and then drizzle with lemon wedges and olive oil. Top with sunflower seeds and cheese if using.
  3. Carefully wrap up and slice each wrap in half. Serve immediately or wrap in parchment paper to bring along for a beach or picnic.
Recipe by Hälsa Nutrition at