I’ve been a food rut lately. I’m one of those people who eats nothing but salads for lunch every single day. Usually, I don’t have a problem with this. In fact, I typically enjoy it. However, here in the Pacific Northwest the weather is getting cooler and autumn is on its way. When the temperature drops, I tend to seek comfort in warm foods. So, I made these wraps one day for lunch and my husband called me a “food genius”. I wouldn’t go that far, but they were pretty darn delicious! I’ve found a new go-to lunch to replace some of my typical salads. Maybe you will love them too!
- 1/2 c. cooked organic tri-color quinoa
- 1 organic sweet potato
- 1 large organic carrot
- 1/2 c. sliced brown mushrooms
- 2 handfuls of fresh organic kale
- 1/4 c. diced white onion
- 1/4 c. finely chopped organic red bell pepper
- 1/2 c. green garbanzo beans
- 2 tbsp. coconut oil
- 1 tbsp. sea salt
- 1/2 c. roasted garlic humus
- 4 Rudi’s gluten-free Fiesta tortillas
- Pre-cook the quinoa according to the package directions.
- Peel and chop carrot and sweet potato. In a medium sauce pan, boil in water for about 6-7 minutes. Remove from heat and drain water.
- In a large stainless steel wok or skillet, heat coconut oil, mushrooms, onions, red pepper, cooked sweet potato, and carrot over medium heat for 5 more minutes. Continuously stirring ingredients.
- Add fresh kale, quinoa, green garbanzo beans, and sea salt. Continue cooking for about 5 more minutes. Stirring every 30-45 seconds.
- Remove from heat. Warm tortillas in an oven for 3-4 minutes.
- Divide skillet ingredients onto 4 tortillas and serve with 1-2 tbsp of garlic humus (if desired).
- Wrap it up, and enjoy! Should make 4 big wraps.
Naomi’s passion lies in reaching out and helping other women who her story resonates with. You can find her through social media or naomiteeter.com