Remember those marinated cucumbers, aka “sweet pickles” I used in my last post? This is my go-to lunch choice, and it uses the same marinated cucumbers.
This recipe is from local Marin County resident and raw-food chef, Diana Stobo–author of “Get Naked Fast” and “Naked Bliss.” While I’m not a raw-food junkie, and I regularly eat meat (fish and fowl, only), dairy and foods that contain gluten, I do think there are some wonderful benefits to be gained from eating raw foods, and Diana has many delicious, simple to prepare dishes. Although going completely raw feels overly restrictive to me, I believe periodically abstaining from dairy, meat and gluten gives the digestive system a much-needed break.
I like this wrap because once again, it’s a medley of flavors, textures and colors. (I’m starting to sound like a broken record!) It’s also surprisingly filling, takes seconds to prepare and doesn’t make me feel sleepy or slowed down like a heavier lunch can.
Ingredients
1 whole-grain spelt tortilla (or brown-rice tortilla if you’re avoiding gluten)
1/2 of a ripe avocado
4-5 cherry or grape tomatoes halved
mayonnaise or soy mayonnaise (I like Nayonaise)
2-3 leaves of red-leaf or bibb lettuce
marinated cucumbers
sea salt and pepper to taste
Warm the tortilla in a pan over medium-low heat. Lay on a board or plate. Spread with mayonnaise, season, add remaining veggies, roll and eat.
Eat Well, Be Well, Live Well 
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