Mountain Wraps with Farmer's Choice Microgreens

When I go skiing, snowshoeing or hiking I like to make Mountain Sandwiches. Mountain Sandwiches are the sandwiches you make ahead of time and eat on the mountain after doing some kind of mountain activity.
Sandwiches are also what motivates me to get out of the house and do said mountain activity. Hey, whatever works. After spending the morning snowshoeing (or whatever) I pick a spot on the mountain and devour my Mountain Sandwich. There is something about eating on a mountain, food just tastes better! I’m constantly trying new ways to make Mountain Sandwiches, my personal favourite is on a bagel but this Mountain Sandwich is going to be a wrap. We are making Mountain Wraps! Wraps are great because they are hearty and if you fill it properly you won’t have a soggy sandwich. No one likes a soggy sandwich. I’ve created two versions of the Mountain Wrap featuring Micro YYC’s Farmer’s Choice. One is vegetarian and the other is well, not. Next time you’re preparing for a mountain adventure make these wraps. I promise they will fuel and fill you up!

- Ellen Sullivan, Micro YYC Team Member, Recipe Creator 


Quick Pickled Veg Recipe

Prepare this at least a day before making your wraps to give. It seems like a lot but these pickled veg are delicious on everything and I promise they won’t go to waste.


2 c. White or apple cider vinegar

1 c. Water

1/2 c. Brown sugar

1/4 c. Kosher salt


2 large carrots, shredded

10 radishes, cut into matchsticks

4 shallots, halved and cut into thin slices


  1. In a pot over medium high heat stir vinegar, water, sugar, and salt until sugar and salt has dissolved. Once brine boils, remove from heat.
  2. Shred carrots, matchstick radishes and sliced shallots. Stuff your veg into a 950ml mason jar or any glass jar with a lid. If you don’t have a large jar you can use multiple smaller jars. There are no rules!
  3. Using a funnel, ladle your brine over your veg. Close up your jar and place it in the fridge. By the next day you’ll have pickled veggies


Smashed Herby Chickpea Mountain Wrap

Serves 2


540ml can chickpeas, drained and rinsed

10g cilantro, chopped finely (stems included)

10g parsley, chopped finely (stems included)

2 Thai chilies, chopped finely 

6 gherkins, diced

1/2 lemon, juiced

1/3 c. plain yogurt

1 tbsp dijon

Salt and pepper to taste

2 wraps, any kind you want! 

Quick Pickled Veg (see recipe) 

Micro YYC’s Farmer’s Choice



  1. Using a potato masher (or a fork) mash the chickpeas. You can keep them as chunky or mashy as you want. I like to keep them a little on the chunky side. 
  2. Add the cilantro, parsley, chiles, gherkins, lemon juice, yogurt, dijon, salt, and pepper to your chickpeas and stir it up. It’s really that easy.
  3. Taste and adjust seasoning to your liking. Want more lemon juice? Add more! Want it creamier? Add more yogurt. Not a fan of yogurt? Use mayo or tahini! 


Assembling The Wrap

  1. Place two wraps on a cutting board or counter.
  2. Take your chickpea mixture and divide it between the two wraps. Don’t spread it all over the tortilla, keep it concentrated in the centre as this will aid in the wrapping of the wrap. (See my Reel on instagram if you’re more of a visual learner.) Imagine there is a rectangle in the centre of your wrap, you want to keep the ingredients within the imaginary rectangle.
  3. Take your pickled veg (you choose how much you want to use, I like a lot) and give it a little squeeze to get rid of the excess brine and place on top of the chickpea mixture.
  4. Finally, take a huge handful of Micro YYC’s Farmers Choice and place it on top of everything.
  5. Now we wrap up the wrap. I thought about trying to describe how to do this but honestly I was making it more confusing. You can watch my Reel on Instagram or just google how to wrap up a wrap. 
  6. If you are planning on eating your Mountain Wrap on a mountain cut it in half and place into whatever container you’re using or eat right away. I’ll forgive you if you decide to stay indoors and eat them by the fireplace. It’s cold outside.


Turkey and Havarti Mountain Wrap

Serves 2


For this recipe you will use the same pickled veg as the chickpea wrap.

I used turkey and havarti for this wrap but you can use any deli meat and cheese of your choosing. 



2 wraps

200g deli turkey, sliced 

2 slices Havarti cheese

Quick Pickled Veg

1 mini cucumbers, sliced thinly lengthwise

1/4 of a red onion, sliced thinly

4 pickled pepperoncini, sliced

2 tbsp cream cheese

2 tsp yellow mustard or dijon

Micro YYC’s Farmer’s Choice



  1. Place two wraps on a cutting board or counter. 
  2. Spread a thin layer of cream cheese on your wraps. Around a tablespoon on each but you can use more or less. 
  3. Place 100g of turkey slices on each wrap. Remember to keep all your ingredients within the imaginary rectangle of your wrap. This will help when it comes time to wrap up the wrap.
  4. Cut each slice of Havarti in half and place each half down the centre of the wraps. 
  5. Next place a few cucumber slices and red onion on top of your fillings.
  6. Now take some of those pickled veg, squeeze out the excess liquid and sprinkle it on.
  7. Squeeze a little mustard over your filling, not too much. 
  8. Finally take a handful of Micro YYC’s Farmer’s Choice (be generous!) and place on top of everything.
  9. Wrap up your wrap! Like I said in the chickpea recipe, I tried explaining how to wrap up the wrap but I made it too complicated. Check out my Reel on Instagram or google how to wrap a wrap.
  10. Cut in half and place in a container for your mountain adventure or eat it up right away!