Ingredients
12
Time
20m
Serves
2
Recipe by Megan Horsley
Ingredients
12
Time
20m
Serves
2
Vegetarian
Lunch
Quick Meal
2 large
Spelt Wraps
3
Portobello Mushroom
sliced
1/2 bunch
Asparagus
trimmed
1/4 cup
Coconut Aminos
1 Tbsp
Avocado Oil
1 tsp
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 Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
