The base for the wrap is this amazing salad with a ton of fresh vegetables and some packed protein with black beans and sweet corn. You could put the wraps in the griddle and cook them till the cheese melts but I like it cold so I can enjoy the freshness of the crunchy vegetables. The salad itself stores well in the fridge as a next day lunch on the go. When making the wraps, if you’re going to eat it cold, it’s best done when you eat it @sarchakra
COOK TIME: 20 mins
PREP TIME:10 mins
YIELDS: Serves or makes 4
- Tortillas 8
- Black beans 1 can, drained
- Sweet corn 1 pack, drained
- Red onion 1, chopped
- Cherry tomatoes 1 tub, halved
- Cucumber 1, chopped
- Orange pepper 1, chopped
- Avocado oil ¼ cup
- Cumin powder 1 tbsp
- Crushed black pepper 3 tsp
- Red chili flakes 2 tsp
- Juice and zest of 1 lemon
- Rice wine vinegar 1 tbsp
- Brown sugar 1 tbsp
- Parsley 1 cup, chopped
- Cheddar cheese 2 cups, grated
- In a small bowl mix together: avocado oil, black pepper, lemon zest and juice, rice wine vinegar, salt, brown sugar, cumin powder and red chili flakes.
- In a big bowl, put in drained black beans, sweet corn, onions, cherry tomatoes, cucumber, chopped parsley and pepper.
- Pour dressing over the vegetables. Mix.
- Put a heap of the salad on each tortilla. Top with grated cheddar.
- Roll the tortilla folding both ends as you go. Cut in half. Serve on a plate with some more of the salad.
Notes: any kinds of beans can be used for this salad. Pinto beans, kidney beans, black eyed peas, moth beans, cannelloni beans, white beans, fava beans- you name it, you can use it.
Broccoli, celery, cauliflower, artichokes and carrots are some vegetables you can use along with any others you can think of.
For herbs you can substitute with cilantro or kale but since kale does not have a lot of flavor, add in some dried herbs like basil or thyme.
I like avocado and add it to my potion at the end. But avocado tends to go brown if stored without enough lemon juice so I would suggest only use avocado when you are eating.