I’d love to be a free-flowin’ Rapper, but I’ll just have to settle for a Wrapper! (I’ll be here all night folks.😬)
I love these “salad wraps” as I call them, because there’s so much possibility and they’re so simple to make.
It’s the perfect lunch idea or even an easy dinner option. You just need to make sure you pick up a healthy tortilla (I prefer gluten free, absolutely no sugar on the ingredients list, and no weird chemicals) and some organic vegetables (anything you’d want to put on a salad) and then WRAP it all up!
Start by toasting your tortilla in a dry pan on the stove (no oil to keep the calories down).
Rinse off your greens and sprouts, then cut up a few veggies: 1/2 of an avocado, bell pepper, red onion.
Place your greens down then your sprouts, then layer on the rest of your veggies.
Finish it off with a little dressing. Lemon juice, Dijon mustard and this “Spicy Red Pepper Miso Mayo” are my go-to’s (not all at once, just one of them).
Fold in the edges and wrap it up into a burrito, cut it in half and serve.
This is such a quick, healthy lunch idea that you can eat on the go. You can also make it in advance and it holds up great until lunch (just don’t put on too much dressing to avoid it getting soggy).
Heres what you’ll need for this simple, flavorful, healthy wrap.
Spicy Bell Pepper & Avocado Salad Wrap Ingredients:
1 gluten free tortilla
A handful of greens (arugula/raddichio/romaine)
1/2 of an avocado (chopped)
1/4 c. alfalfa sprouts
1/2 of a bell pepper (red & yellow)
2 Tbsp red onion (chopped)
A drizzle of spicy red pepper miso mayo
Directions:
- Toast tortilla in a pan on the stove (no oil), 4 minutes on one side, 4 minutes on the other side.
- Place tortilla onto a plate, place your greens down first, then your avocado, bell pepper, sprouts, onion and mayo on top.
- Fold both ends of the tortilla inward then roll into a burrito. Cut in half and serve.
*Servings= 1
