Chipotle Sprout Wrap
This is a great recipe that can be made in less than 30 minutes. It is a delicious wrap served with guacamole and salsa.
INGREDIENTS | SERVES 4
1 cup cashews
2 tablespoons olive oil
1 tablespoon fresh chipotle pepper, or 1 teaspoon chipotle powder
2 tablespoons lemon juice
Water for blending
4 collard leaves, stemmed
1/2 cup mung bean sprouts
1/2 cup red quinoa, sprouted
1 cup red bell pepper, sliced into strips
1/2 cup scallions, chopped
2 tablespoons minced fresh cilantro, for garnish
Mung Bean Sprouts
Also called Chinese bean sprouts, these are the most popular sprouts in the world. They are readily available in most grocery stores. Mung beans are a protein-rich legume high in the minerals zinc, calcium, iron, magnesium, and potassium, and in vitamins A, B, C, and E. Mung sprouts can also be grown at home right in your kitchen.
Blend the cashews, olive oil, chipotle, and lemon juice together. Slowly add a little water until it blends into a creamy sauce.
To assemble the wrap, lay the collard leaves flat. Spread a layer of cashew cream onto the leaves. Place some sprouts, quinoa, scallions, red bell pepper, and cilantro on one end of the leaves and roll tightly.
PER SERVING | Calories: 360 | Fat: 24 g | Protein: 10 g | Sodium: 25 mg | Fiber: 4 g | Carbohydrates: 31 g | Sugar: 3 g