1 can of roasted red peppers
1 cucumber, peeled and thinly sliced
1 -2 tomatoes, cored and thinly sliced
1 avocado, seeded, peeled and thinly sliced
Head of lettuce, finely chopped (any type will work)
Sprouts (alfalfa, mung, broccoli or other)
Large wraps (flour-based or whole wheat)
Heat a Panini grill or two frying pans on medium heat. In the middle of each wrap arrange all the ingredients in a straight line down the middle for ease of wrapping. Put the sprouts and lettuce on last; it will give the wrap its bulk. Do not wrap more than you can grill, the wraps will tend to get soggy if they sit too long waiting to be grilled. With one side of the wrap, fold it over the ingredients and pull back so they fit into its pocket. Begin rolling, with each turn, tuck the ingredients tighter to make a tight roll. Put the whole roll on the grill or cut in half if does not fit. Pull the top down of the Panini grill to grill each side evenly. If using two frying pans, put the wraps in on frying pan and put the other heated one on top to toast both sides. Should be crispy on the outside and juicy on the inside. Serve immediately.