Upgrade Your Lunch Game with This Colorful Vegetarian Wrap Recipe
Wraps are a quick and easy way to enjoy a filling and nutritious meal on the go, and the possibilities for fillings are endless. In this article, I'll be showcasing one of my favorite vegetarian wraps that is perfect for lunch, dinner, or even as a snack. Add, replace or leave out some of the fillings to adjust to your liking. So, let's get started and learn how to make some delicious vegetarian wraps that are sure to become a new staple in your recipe collection.
For the wrap filling, you will need:
- 1 teaspoon avocado oil
- ½ onion, diced
- 2 cloves garlic, diced
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 can kidney beans, discard liquid
- 1 can sweetcorn, discard liquid
- 1 can tinned tomatoes, discard liquid
- 1 cup vegetable stock
For the wrap assembly, you will need:
- Large handful of microgreens
- 2-4 Wraps of your choice (I used 100% whole wheat wraps but feel free to use any wrap of your choice)
- ½ – 1 Avocado
- Juice from ½ lime (~1 tablespoon)
Preparation:
Step one: Heat the avocado oil in a medium-sized frying pan over medium heat. Once warmed, add onions and sauté until softened, about 5 minutes, stirring occasionally. Add garlic cloves and sauté for 3 more minutes.
Step two: Add carrots and spices to the pan. Stir often to prevent burning. After 5 minutes add peppers and cook for 3 more minutes until softened.
Step three: Add kidney beans, sweet corn, and canned tomatoes to the pan. Let it sit until it comes to a gentle boil (~5 min).
Step four: Decrease the stove temperature to the lowest heat and let the mixture simmer for 10 minutes.
Step five: Assemble wraps with the warm filling, a few avocado slices, a massive handful of microgreens, and a squeeze of lime juice. Enjoy!
