These are labour-intensive; hence why I suggest you make up a big batch of them on your day off and keep them in your fridge for quick snacks and lunches on the go.

1 cup broccoli, cut into thin slices (use only the florettes and upper part of stalk)
1/2 cup cauliflower, broken into tiny florettes
2 tbsp carrot, finely grated
2 tbsp red cabbage, finely grated
1 tbsp yellow squash, finely grated
1/4 cup barbequed onions (see below)
1 tortilla
1 tbsp vegan mayonnaise
3 thin slivers dill pickle, pickled jalapeno pepper or other pickle of your choice
1/2 cup lettuce, finely chopped
1/2 cup alfalfa sprouts
2 slices avocado
sea salt and pepper to taste

Steam broccoli and cauliflower until tender. Mix the grated vegetables together in a bowl. To make barbequed onions, simply sauté a small onion in some olive oil until tender. Add a tablespoon of vegan barbeque sauce and fry until the sauce begins to caramelize. Remove from heat and set aside. (Any leftover barbequed onions are great in other sandwiches, on burgers or in soups or stews.)

Heat the tortilla in a dry skillet, turning frequently, until it is soft but not crisp!. Place on a large piece of plastic wrap. Spread with the vegan mayo. Place a line of the steamed broccoli and cauliflower down the centre. Add a line of the grated vegetables, dill pickle, barbequed onions, and top with the lettuce, sprout and avocado. Roll up the tortilla tightly, crepe-style, and wrap tightly in the plastic wrap. Store in the fridge until you’re ready to eat it. Cut the wrap in half, width-wise, and push the plastic wrap down partially, but leave one end closed to catch dripping sauces.

Serves 1