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Salads are great, but salad burritos are even better! Especially when on the go, they are the perfect healthy bite to keep you satisfied and full all day long. For more healthy cooking and meal prep with Rorie, watch Living Full ‘n Free!
1 iceberg lettuce head
1 avocado
sliced tomatoes
sliced Gefen Black Olives
purple cabbage
thinly sliced carrots
sliced cucumber
cream cheese
tomatoes
purple onion
lox
Split the lettuce head halfway through the center.
Mash the avocado and spread it on 1/4 of a lettuce leaf.
Add feta cheese, sliced tomatoes, and sliced Gefen black olives to the remaining three sides of the leaf.
Fold the leaf up and away from you, then to the side, then fold it back down towards you.
Split the lettuce head halfway through the center.
Add Tuscanini Ventresca tuna oil, purple cabbage, thinly sliced carrots, and sliced cucumber.
Fold the leaf up and away from you, then to the side, then fold it back down towards you.
Add lox, cream cheese, tomatoes and purple onion.
Fold the leaf up and away from you, then to the side, then fold it back down towards you.
How Would You
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How do you wash the lettuce for bugs while keeping it crisp and intact to make these?
They look yum!!