Salad Wraps With Beans and Greens



Is your brown bag lunch routine ready for a shake-up? Try this whole-grain veggie roll-up, full of plant-based nutrition, for a brand new perspective on your entire afternoon.

Ingredients

Preparation

  1. Spread the tortilla with a layer of hummus. Cover most of the hummus with the spinach, from one end all the way across to the other. Add the asparagus down the center.
  2. Spoon 1/2 cup of the Spiced Beans, Pepper, and Onions mixture over the top. Carefully roll the tortilla as tightly as you can.
  3. To slice, cut the wrap into halves. Line up the two halves, and cut each one into halves again, and serve.

Spiced Beans, Peppers, and Onions Recipe

Ingredients
  • 1 onion, diced
  • 1 green pepper, chopped
  • 1 can black beans, rinsed and drained
  • 1 tablespoon Mexican Seasoning
Preparation

Steam-sauté onion and green pepper in a hot pan until tender. Add beans and the seasoning, and continue to cook together until well combined, and heated through. Place a generous scoop or two (approximately 1/2 cup) in wrap above. Store remainder in the refrigerator.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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