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.
Serving up protein, fiber, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, as well as Vitamins A, B1, B6, C, E, and K, a fresh salad wrap like this one may just keep you energized and focused all afternoon.
Just spread your wrap with a base of hummus or Baba Ghannouj, which will help to keep the filling in place, inside the wrap. Add your choice of salad greens, along with a flavorful mixture of sautéed peppers, onions, and spiced black beans. Top with a few spears of steamed or grilled asparagus. Roll tightly, and slice into halves or quarters.
Mix and match with diced avocados, olives, tomatoes, green onions, zucchini, and corn, for a new lunch creation, any day of the week.
SALAD WRAPS WITH BEANS AND GREENS
1 large whole-grain tortilla
hummus or Baba Ghannouj
2/3 cup fresh spinach leaves, chopped (or other salad greens)
4 spears of asparagus, sautéed
1/2 cup Spiced Beans, Peppers, and Onions* (recipe below)
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.
Spoon 1/2 cup of the Spiced Beans, Pepper, and Onions mixture over the top. Carefully roll the tortilla as tightly as you can.
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
1 onion, diced
1 green pepper, chopped
1 can black beans, rinsed and drained
1 tablespoon Mexican seasoning
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.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen