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Baked on the Bright Side


Holy Alfalfa Wrap (Dairy, Soy, Nut and Gluten Free) made with Rudi’s Gluten-Free Tortillas

June 17, 2013

Ingredients:

  • seasoned black beans*
  • homemade guacamole**
  • alfalfa sprouts
  • shredded carrots
  • a few slices of oven roasted chicken breast
  • a few cherry tomatoes, sliced in half
  • Rudi’s Gluten-Free Tortilla 

Directions:

  1. Moisten tortilla slightly and microwave on low for 20 seconds to make tortilla pliable.
  2. Put all ingredients in center of tortilla and wrap it up.
*Seasoned black beans:
  1. Heat up a 15 oz can black beans with its liquid on the stovetop. Add the juice of one lime, a teaspoon of minced garlic, and a few dashes each of oregano, chile powder, cumin. Bring to boil and then simmer.

Note: Black beans can be warm or refrigerated, depending on if you make them ahead of time or not. Either way tastes great.

*Guacamole:
  1. For the guacamole in this wrap, I used avocado, fresh squeezed lime juice, a dash each of onion powder, cumin, cayenne pepper, chile powder and chipotle powder, a few sprigs fresh cilantro, and 2 tablespoons of your favorite fresh salsa.
  2. Squish all ingredients together to desired consistency.

 

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