Avocado and Beetroot Veggie Wrap with Lemon Myrtle Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Lay out 4 large whole wheat wraps on a clean surface. Distribute 2 cups mixed salad greens evenly among the wraps.
  3. Step 3: Layer each wrap with 1 cup sliced roasted beetroot, 1 sliced ripe avocado, and 1/8 cup crumbled feta cheese.
  4. Step 4: Drizzle about 1 tbsp of the lemon myrtle dressing over each wrap's filling.
  5. 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.

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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