30 mins


1 Person


Raw Carrot Salad

●  2 medium carrots, shredded using a peeler to make long thin pieces

●  2 teaspoons olive oil

●  1 teaspoon white wine vinegar

●  Pinch of salt, to taste

Chive Mayo

●  1⁄2 cup unsweetened soy or almond milk, don’t try to replace with oat milk

●  3⁄4 cup + 2 tablespoons avocado oil, or other flavorless oil

●  1⁄4 cup olive oil

●  2 tablespoons lemon juice

●  1 tablespoon dijon mustard

●  Pinch of salt, to taste

●  1⁄4 cup chives, minced

●  Plant Provisions Truffle Slices

●  Butter Lettuce

●  Large wraps or tortillas, of choice


Make your Carrot Salad. Using a peeler, peel your carrots all the way around to make long thin pieces. Add to a bowl with the olive oil, vinegar, and salt and toss to mix. Taste to add more salt as needed.

Make your chive mayo. Add all mayo ingredients, except the chives, into a tall container that will fit an immersion blender. Blend with the immersion blender for about 3 seconds until the ingredients get to a traditional thick mayo consistency. Moving your immersion blender up and down will help this process. Gently stir in minced chives. Taste and adjust for salt and lemon juice. Once you are finished using, store in the fridge for up to 1 week.

Make your pinwheels. On the base of your tortilla or wrap, spread on an even amount of chive mayo. Layed on Plant Provisions Truffle slices, raw carrot salad, and a couple pieces of butter lettuce. tightly roll up and slice into equal 1-2 inch pinwheels. Repeat with the remaining wraps.