Pack lunch with me! I on a bread-free wrap kick. This is made with a base of Kalera butter lettuce which is sustainably grown using on a vertical hydroponic farm and has a shelf life of 3 weeks and double the nutrients of field grown butter lettuce. For the filling, I used avocado oil mayo, low sodium deli turkey, tomato, shredded carrots and pickled beets. I serves with grainless cassava and coconut flour tortilla chips and guacamole along with mini pickles.
