Thursday, May 1, 2014

Whole Wheat Tortilla Veggie Wrap

Tortillas may date back to the Aztecs in Mexico, but today's wraps are a modern day nutritional miracle.  Whether you use them to make sandwiches, salads or wraps, they are a delicious convenient source of whole grains and can even help you cut back on bad carbs and lose weight.  They are healthier than bread and a good choice for dieters as long as you purchase the organic whole grain tortillas without the added preservatives.

I stopped eating conventional bread years ago because it made me feel bloated and full without adding any nutritional value to my diet.  Supermarket breads always contain processed sugar which you should be eliminating from any foods that you eat.  

This veggie wrap is a salad you can eat with your hands.  Pack it for your work lunch or on the go.  

Ingredients:  Organic -

1 can (15 oz) black beans, drained and rinsed
2 tsp. extra virgin olive oil
1 tsp. ground cumin
1/4 tsp. chili powder
1/2 tsp. sea salt
6 whole wheat tortillas (10-inch diameter)
1/2 cup tomatoes, diced
1 cup organic cheddar cheese, grated
6 large romaine lettuce leaves
1 avocado, sliced


1. Mash beans, and combine with olive oil, spices and sea salt in a medium bowl.

2. Spread 2 T. bean mixture on EACH tortilla halfway between the center and bottom edge.  Top with 1-2 T. tomato, cheese, avocado;  cover with romaine lettuce leaf.

3. Fold sides of tortilla over filling and roll from bottom to form a log.  Cut wraps in half diagonally.

Serves 6 -

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