Recipe: Veggie Wraps

As promised, here is a recipe using the bean spread from the post published on July 1st. 

By omitting the cheese and using the right tortillas, this recipe can also very easily be made vegan. If you don't swing that way, it's at least vegetarian.

P.S. By now, you probably all think I'm a vegan. I am not. Nor am I a vegetarian. I do, however, live by the idea that humans don't need meat everyday. I also have a lot of vegetarian/vegan friends, and find it easier to start with a veg recipe and then add animal parts/products when desired.

Ingredients:

4 burrito-sized whole wheat tortillas

1 large tomato, thinly sliced

1 medium bell pepper, thinly sliced

½ cup sliced olives

1 small onion, thinly sliced

2 cups leafy greens, any kind you like

1/4 cup grated Parmesan cheese

4 tsp balsamic vinegar

Red pepper flakes, to taste

Directions:

Note: You don't need to follow this to a T. Use as much or as little of any ingredient as you like.

1. Start by spreading about 2 to 3 tablespoons of bean spread on a tortilla. 

2. Place 3 slices of tomato on top of the bean spread, followed by 4 to 5 slices of bell pepper.

3. Next, add a layer of onion and sprinkle with red pepper flakes, some Parmesan, and 1 teaspoon balsamic vinegar.

4. Add a 1/4 cup greens and the olives.

5. Roll and enjoy!

Note: 

I made kale chips for the first time. They were so good! I used this recipe, with the addition of lemon juice and red pepper flakes.

I made a delicious discovery when making these wraps. My arugula went bad, so I decided to try beet greens in the wrap, and boy! are fresh beet greens delicious! They're really tender and kind of sweet. I highly recommend trying them in this wrap or in a salad.
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