Yesterday, while making crackers, I somehow put my back in a position that inflamed my sciatica nerve in my lower back and made it hard to move. So after throwing all my healing tools at it, resting and going about things very gently, I woke up this morning wanting to eat something delicious but fresh, light and healing.
Hello to salad wraps. They are easy and quick to make if you have some potato tortillas in the freezer. Best of all, they just hit the spot when you are wanting healthy, satisfying and light.
Adapt this to your liking, choosing whatever lettuces and greens you have on hand as well as include the vegetables you enjoy such as carrots, radishes, edible podded peas, green beans, asparagus … whatever you have and prefer!
This makes one serving. Adjust according to your needs.
Salad Wraps
Ingredients
1 potato tortilla (see post dated 19 January 2026)
bowl of organic mixed salad greens, washed, spun and air dried
handful of fresh, organic baby spinach, washed, spun and air dried
1 cucumber, ends trimmed, peeled and juilienned
1/4 red pepper, stem and seeds removed, sliced and chopped
several slices of red onion, finely chopped
8-10 cherry tomatoes, quartered
1/2 avocado, skin and pit removed, chopped
Dressing
3 tbs fresh lime juice
2 tbs No fish sauce (see post dated 2 January 2026) (or Redboat/Son fish sauce)
1 tsp raw honey
1/2 tsp hot sauce (see post dated 19 February 2026) (or 1 small clove garlic and red chilli pounded in to a paste)
salt and pepper to taste (omit salt if using fish sauce)
Method
First make the dressing. Squeeze the lime juice and add to a small jar. Add the No fish sauce, honey, hot sauce and salt/pepper. Mix and taste. Adjust until you have just the right balance of sour/sweet/spicy/salty. Set aside.
Take the potato tortilla out of the freezer, place on a plate in or out of the sun. Set aside.
Wash, spin and air dry the mixed salad leaves and baby spinach. Roughly chop and add to a generous sized salad bowl. Wash and dry the cucumber, red pepper and tomatoes. Trim, peel and julienne the cucumber. Remove the stem and seeds from the red pepper and chop finely. Peel the onion and finely chop several slices. Quarter the tomatoes. Cut the avocado in half, remove the pit and cut half the flesh in to squares. Add everything to the salad and mix thoroughly.
When ready to serve, pour 2 tbs of dressing over the salad and mix through. Serve the salad alongside the potato tortilla. Generously spoon salad on to the tortilla and wrap like a burrito - roll the bottom over the filling, tuck the right side in and continue to roll.
Enjoy spooning more salad in to your wrap as you go!