Avocado and Beetroot Veggie Wrap with Lemon Myrtle Dressing
A vibrant vegetarian wrap featuring creamy avocado, roasted beetroot, and crisp greens drizzled with a citrusy lemon myrtle dressing evocative of Australian bush flavors. This australian-inspired vegetarian (vegetarian) ready in about 15 minutes blends large whole wheat wraps, sliced ripe avocado, sliced roasted beetroot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large whole wheat wraps
- 1, sliced ripe avocado
- 1 cup, sliced roasted beetroot
- 2 cups mixed salad greens
- 1/2 cup, crumbled feta cheese
- 1 tsp lemon myrtle powder
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon myrtle powder, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified to make the dressing.
- Step 2: Lay out 4 large whole wheat wraps on a clean surface. Distribute 2 cups mixed salad greens evenly among the wraps.
- Step 3: Layer each wrap with 1 cup sliced roasted beetroot, 1 sliced ripe avocado, and 1/8 cup crumbled feta cheese.
- Step 4: Drizzle about 1 tbsp of the lemon myrtle dressing over each wrap's filling.
- Step 5: Fold the sides of each wrap inwards and roll tightly from one end to form a wrap. Slice in half diagonally and serve immediately or wrap in foil for a fresh, flavorful lunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Beetroot Veggie Wrap with Lemon Myrtle Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado and Beetroot Veggie Wrap with Lemon Myrtle Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado and Beetroot Veggie Wrap with Lemon Myrtle Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Beetroot Veggie Wrap with Lemon Myrtle Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Beetroot Veggie Wrap with Lemon Myrtle Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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