Like a codependent boyfriend, I always go crawling back to veganism every time I find myself needing to get my diet back on track (which, as a food writer, is often). The thing is, I really like eating non-vegan things, and so it rarely sticks. But this time, I think I may have found a solution: Mark Bittman’s vegan before dinnertime plan. Literally, Bittman eats whole grains, legumes, fresh fruits and vegetables throughout the day, and then come dinnertime, having been good all day, he eats whatever he pleases. I’m a fan of balance and moderation in nearly every form, so this is right up my alley. To kick things off, I made this tasty, very portable wrap (which, by the way, is an excellent addition to the BrokeAss Brown Bag Lunch list). Feel free to experiment with the veggies. Shredded cabbage, sprouts, sliced mushrooms or cucumbers would be great too.

Oh, and before you yell at me for making a measly 2 sandwiches for $9.25, please note that just over $10 is actually enough to make a week’s worth of these wraps.

• ingredients
• 2 8” tortilla $3 for 12
• 4 tbsp hummus (buy pre-made or make your own) $2.50 for 7 oz.
• 2 handfuls fresh baby spinach $1 for 3 cups
• 1/2 avocado, sliced $1.50 for a whole avocado
• 1 carrot, shredded $0.25
• few thin slices of red onion $0.50 for a whole onion
• few thin slices of red bell pepper $1 for a whole bell pepper
• salt and pepper to taste Pantry

Total Cost of Ingredients $9.25

Directions

Spread each tortilla with hummus. Top with the spinach, avocado, carrot, onion, bell pepper, salt and pepper. Roll up tightly and serve or wrap in foil and pack for a takeaway lunch.

Makes 2 wraps.