This is a mega-yummy wrap, filled with so much crunch and good-for-you stuff- vitamins, minerals, anti-oxidants etc. I used a gluten-free tortilla, skipped the cheese, and made a pungent (yet skinny) vinaigrette that sort of zaps your taste buds with every bite. Ultra-fresh, so clean, super delicious. I could eat this wrap every day!
"I added the tiniest bit of Greek yogurt to plump up my leftover rice, but you don't have to- otherwise the wrap would be dairy-free."
Notes: Olive oil is extra-virgin.
SUPER GREENS VEGGIE WRAP
Ingredients: 1 10-inch gluten-free tortilla, 1 cup spinach leaves, 1 cup baby kale, 1/4 cup shredded iceberg lettuce, 1/4 cup wild arugula, 2 tbsp. fresh parsley, 2 tbsp. black beans, 2 tbsp. corn, 1/4 cup cooked brown rice, 8 slices red bell pepper, 8 slices cucumber. Skinny-Sharp Vinaigrette: 2 tbsp. olive oil, 1 tbsp. lemon juice, 1 tsp. Dijon mustard, 1/2 clove minced garlic, 1/4 tsp. salt, 1/4 tsp. cayenne pepper.
1. Make Skinny-Sharp Vinaigrette: Whisk all ingredients together or shake up in a jar.
2. Lay tortilla flat on your work surface. Lay over spinach, kale, iceberg lettuce, arugula and parsley. Layer in the center, rice, black beans, corn, red pepper and cucumber. Drizzle with vinaigrette.
3. Wrap up tightly by rolling to half, then folding up the bottom before wrapping up the rest of the way. Secure with toothpick or brown paper.