I’m not sure how long it’s been since I’ve posted a recipe, but I made this wrap tonight and it’s definitely good enough to mention. No pictures, mostly because my version wasn’t very photograph-able. The original recipe is here, and my version is below. Enjoy!
1/3 vidalia onion, chopped
5 whole mushrooms, diced
2 loose handfuls of alfalfa sprouts
10 or 12 dill pickle slices, patted with a paper towel to remove extra juice
handful of shredded lettuce
handful of broccoli or rainbow salad
1/4 avocado, thinly sliced
2 whole wheat tortillas
olive oil for sauteing
Salt and pepper to taste
Saute onions in olive oil. When caramelized (or near caramelized), remove from pan and add mushrooms, sauteing until cooked through, then salt them to taste. Add cooked mushrooms to onions and set aside. Heat 1 tortilla for about 10 seconds in the microwave to soften, then spread a layer of mayonnaise on it, leaving a 1/2-inch to 1-inch border on the tortilla. Add broccoli salad to center of tortilla, topped with lettuce. Add the dill pickles, then mushroom/onion mix, sliced avocado and alfalfa sprouts. Fold and eat.
Makes 2 tortilla wraps.
*This can get kind of messy, so you may want to add less to your wrap than I did, but all the flavors blend really well together and make this a yummy, healthful dinner option. Cooked rice could also be added to this, or a fruit smoothie on the side.
Also, this was my first time eating young sprouts. If you’ve never had them before, don’t be afraid of them! Appearance can be a little disconcerting, but honestly, in this recipe, I didn’t even taste them and they add a lot of nutritional value. Be bold and try new things!