Ingredients
1
large avocado
2
bunches of kale, trimmed of tough stems and chopped
1
lemon, juiced
1 tbsp
pink Himalayan salt
1 cup(s)
sliced sundried tomatoes
1
15-ounce low-sodium black beans, drained and rinsed
1 cup(s)
shredded carrots
2
ears of corn, about 1½ cups corn kernels
1/4 cup(s)
chopped red onions
3
garlic cloves. minced
1
sprig thyme, stem removed
1 tbsp
cayenne pepper
1
tomato. sliced thin
vegetable wraps
Directions 8 steps | 25 Minutes
Step 1
Prepare the avocado. Peel and pit the avocado. Mash half of the avocado and slice the second half of the avocado. Set it aside.
Step 2
Prepare the kale. Place the chopped kale, lemon juice and pink Himalayan salt in a large bowl.
Step 3
Massage the kale until wilted and set aside. (See notes 1.)
Step 4
In a second bowl, add the sundried tomatoes, black beans, shredded carrots, corn kernels, chopped red onions, minced garlic cloves, thyme leaves and cayenne pepper. Toss until well combined.
Step 5
Assemble the raw wraps. Place a vegetable wrap on a plate and spread a layer of mashed avocado.
Step 6
Top the mashed avocado with the massaged kale. Top the kale with the vegetable mixture.
Step 7
Add a slice of tomato and a layer of sliced avocado.
Step 8
Wrap tight and enjoy!
Notes:
- Massaging the kale makes it softer and less bitter.
Nutrition Per Serving
View All
CALORIES
237
FAT
8.2 g
PROTEIN
8.9 g
CARBS
38.4 g
FOOD FOR THOUGHT?
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