The Wild Kitchen Rhythm recently experimented with store-bought “Green Veggie” tortilla wraps and tried some new combinations for ingredients. Here’s what happened…
Tortilla wraps are one of the most flexible ingredients that you can have in your kitchen. It’s healthy too as studies have shown it has powerful anti-oxidants, high in calcium, good for the heart and can aid in weight loss, especially those made from wheat.
This recipe calls for both ingredients made from scratch and ingredients that I have no choice but to buy from the store. Vegetarians will delight in the fact that this dish has a good vegetable base while meat eaters will be happy to know that they can always add any protein of their choice, if they so prefer.
Plain, natural yogurt
Avocado dip (I would’ve preferred fresh but it’s not in season yet in my part of the world)
Black Forest ham(usually labeled Schwarzwälder Schinken)
Raw bean sprouts
Salt and pepper
Ripe mango, sliced
Note: This mix can be a bit herb-y for some so the ripe mangoes provide a perfect sweet contrast.
Other ingredients you can throw into the mix, if you prefer:
Green beans, either raw or blanched
Red/Kidney beans (cooked, of course)
For vegetarians and vegans, all you need to do is to toss all the raw vegetables and herbs, season with salt and pepper, add in the lemon juice (not too much as you don’t want it to overpower the dish).
Heat the wrap in a pan or in a toaster. Once it’s nicely warm, place onto a plate. You can line it with any lettuce of your choice. Add in the filling and some sliced ripe mangoes. Add a generous amount of avocado dip and yogurt. Roll it up and enjoy.
Tip: For a more pungent flavor, add minced raw garlic to the yogurt and you’ll get a zing when you bite into your yogurt-filled wrap.