Dill Veggie Wraps
Recipe type: Lunch or Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
These Dill Veggie Wraps are tangy and crunchy and packed full of veggies, making them a summer lunch or dinner that everyone will adore.
  • 1 pack of Mt. Olive Kosher Petite Dills in Pouches
  • 4 Whole Wheat Tortillas
  • 1 cup of lettuce
  • 1 large zucchini
  • 1 large squash
  • 1 large carrot
  • 1 teaspoon of olive oil
  • ½ teaspoon of sea salt
  • ½ cup of mayonnaise
  • Fresh dill
  1. Slice the zucchini, squash and carrots into long, thin slices.
  2. Season with olive oil and sea salt and bake on 400 degrees for 15 minutes, until veggies are cooked but still crunchy.
  3. Cool the veggies completely.
  4. Mix together the mayonnaise, one tablespoon of freshly minced dill and one teaspoon of the pickle juice from the Kosher Petite Dills in pouches.
  5. Spread the mayonnaise mixture on each of the whole wheat tortillas.
  6. Add the veggies and lettuce in sections.
  7. Place a row of Mt. Olive Kosher Petites Dills in the middle.
  8. Fold the ends of the wrap in and roll it up tightly.
  9. Cut each wrap in half.
  10. Serve immediately or refrigerate for later.
Recipe by Mom Unleashed at https://momunleashed.com/2019/06/dill-veggie-wraps.html