Popular Conditions & Diets
Ingredients
12
Time
20m
Serves
2
Recipe by Megan Horsley
Ingredients
12
Time
20m
Serves
2
2 large
Spelt Wraps
3
Portobello Mushroom
sliced
1/2 bunch
Asparagus
trimmed
1/4 cup
Coconut Aminos
1 Tbsp
Avocado Oil
1 tsp
Vegetarian
Lunch
Quick Meal
Garlic Powder
2 leaves
Kale
destemmed
1/4 cup
Sundried Tomato
finely chopped
1 clove
Garlic
minced
1/3 cup
Mayonnaise
1/2 cup
Microgreens
1/4 cup
Red Onion
sliced thin
1
Marinate the mushrooms in the coconut aminos avocado oil and garlic powder. Then grill on medium-high heat for 5 to 7 minutes or until cooked.
2
Meanwhile make the sun-dried tomato aioli by mixing the sun-dried tomatoes, garlic and mayonnaise. Spread this on each wrap.
3
Compile the wraps by adding the kale, onions, asparagus, mushrooms and sprouts into each wrap. Roll each wrap tightly and cut them in half to serve.
4
Substitutions: More protein? Swap out the mayonnaise for hummus. Vegan? Use vegan mayonnaise. No coconut aminos? Use tamari.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
