What a yummy lunch this makes, filled with lots of tasty vegies.

Serving Size: 4

Ingredients:

• 1 avocado, diced
• 4 flour tortillas
• 12 sweet pickles, diced or sweet pickle chips
• 1 can artichoke hearts
• 4 ounces sun-dried tomatoes, cut in small pieces
• 4 ounces soy cheese grated
• rucola leaves

for the dressing:

• 4 tbs. tomato ketchup
• 1 tbs. soy cream
• 1 teaspoon grainy mustard

Directions:

1. Cut the tomatoes into small pieces.
2. Cut the avocado into small pieces.
3. Grate the soy cheese.
4. Cut the sweet pickles
5. Cut each artichoke heart into fourths
6. Prepare the dressing by mixing the ketchup, soy milk and mustard.

For each wrap:

1. Spread some of the dressing on a flour tortilla.
2. Place some of the tomatoes, the artichoke pieces, the sweet pickles and the avocado pieces on the dressing.
3. Add a few rucola leaves and grate some soy cheese.
4. To fold the wrap: Fold in each of the sides and then roll tightly.

Notes:

Adapted from a recipe on www.food-management.com