vegetarian wraps

microgreen vegetarian wraps by ingarden

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) 



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! 


ingarden starter set