Fresh Veggie Wraps (Print Version)
# Ingredients:
→ Main Components
01 -
4-6 tortillas made from corn
02 -
1 large onion, diced up
03 -
1 can (15 oz) chickpeas, low-sodium, rinsed and drained
04 -
1½ cups shredded or finely sliced Brussels sprouts
→ Spices & Dressing
05 -
1 tsp of cumin powder
06 -
A pinch of smoked paprika (½ tsp)
07 -
Granulated garlic, about ½ tsp
08 -
1 batch of oil-free green goddess dressing
09 -
1-2 tbsp water to loosen the mixture
10 -
A tbsp of coconut aminos for flavor
→ Optional Toppings
11 -
Chopped green onions, 1-2 stalks
12 -
One lime, sliced into wedges
13 -
1/4 cup roughly chopped fresh cilantro
14 -
Sliced avocado, as much as you'd like
15 -
Hot sauce or jalapeño slices for heat (optional)
16 -
Salt and black pepper as needed
# Instructions:
01 -
Blend up the green goddess dressing without any oil and keep it aside for later.
02 -
Slice up the Brussels sprouts, dice the cilantro, and chop the green onions. Have them ready to go.
03 -
Heat a skillet to medium. Toss in the onion and cook without any oil for 2 minutes. Then add chickpeas and cook another 2 minutes.
04 -
Mix in the smoked paprika, cumin, and granulated garlic. Add coconut aminos and water to bring the spices together, then turn off the heat.
05 -
Pile some of the chickpea mix on top of the tortillas. Add Brussels sprouts, avocado slices, green onion, cilantro, and a squeeze of lime. For extra heat, go for jalapeños or hot sauce. Drizzle the dressing over everything to finish.
# Notes:
01 -
Store extra portions in the fridge for up to four days. They'll taste just as good!
02 -
If prepping ahead, keep the tortillas, chickpea mix, and toppings in separate containers.