Enjoy the Garden veggie wrap after a leisurely stroll during your next visit (Fogg Café is open daily 9am – 5pm). Luckily, when you’re out of town or can’t visit, now you can make this newest menu item at home. For our local green thumbs who want to take this one step further, it’s chock full of ingredients that you can grow this spring and summer, right here in Southwest Florida. Check out our at-home Dig Deeper topics for gardening tips and tricks. Compliments to the Fogg Café team for this veggie-packed recipe!
Ingredients:
- Spinach wrap (Any kind of wrap is fine when making at home. Same goes for the veggies and hummus. That’s a good thing about this recipe — it’s versatile.)
- ½ cucumber, deseeded and cut into sticks
- ¼ cup roasted red and yellow pepper*
- ¼ cup roasted Roma tomato
- ¼ cup sautéed red onion
- 1 cup mixed greens
- 1 spoonful of hummus
- 1 lemon, juiced
- Olive oil, salt, and pepper, to taste
* Don’t have time to roast your veggies? Roll your wrap with raw ingredients for a satisfying crunch.
Build your wrap:
1. Lay out your wrap and spread hummus on one side.
2. Take your veggies and combine them in a bowl. Squeeze the lemon into it. Add salt, pepper, and olive oil to your liking.
3. Give it a good mix, and then spread onto your wrap and roll it up.
Tip: The reason for mixing all your veggies is so that when you take a bite you will have a little of everything in it, compared to just having all lettuce or all peppers.
Special thanks to Lalo Hernandez, Sous-Chef, for ingredient and build tips.
Learn about some of the hundreds of edible plants found right here in the Garden, with our new Plant to Plate tour, Sundays at 10:30am and 12:30pm through May 31, 2024.
This recipe originally appeared in the Fall 2023 issue of Cultivate, the Garden’s magazine.
