Crunchy Veggie Wraps

A fun, fresh lunch recipe that calls for less carbs that the typical "Wrap."

The recipe for these Crunchy Veggie Wraps features a flavorful combination of lemon-y quinoa, crunchy veggies and creamy avocado. Hummus and hemp seeds provide an extra boost of protein to keep you satisfied. This recipe calls for prepared hummus to keep things simple, but if you always make your own, by all means feel free to substitute store bought for homemade.

Total Time: 25 min. Prep Time: 25 min. Cooking Time: None Yield: 4 servings, 1 wrap each

21 Day Fix portions:

1/2Y, 2 1/2G, 1/2B

Ingredients: 4 medium collard green leaves, washed, patted dry, bottom stem removed ½ cup cooked quinoa 1 Tbsp. finely chopped fresh parsley 2 Tbsp. fresh lemon juice ¼ tsp. fresh ground black pepper ½ cup prepared hummus 1 medium carrot, cut into matchstick-sized pieces 1 medium cucumber, cut into matchstick-sized pieces 1 medium red bell pepper, thinly sliced ½ cup fresh microgreens (or sprouts) ½ medium avocado, thinly sliced 1 Tbsp. hemp seeds

Preparation: 1. Use a vegetable peeler to make the collard green stems thinner. Start at the bottom of the leaf and peel up. Make sure you do not cut through the leaf. Set aside. 2. Combine quinoa, parsley, lemon juice, and pepper in a small bowl; mix well. Set aside. 3. Place leaves green side down on a cutting board or work surface. Evenly spread hummus in the center of each leaf. Top evenly with quinoa mixture, carrot, cucumber, bell pepper, microgreens, avocado, and hemp seeds. 4. Fold long sides toward the middle and roll burrito style.


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