Vegan Wrap

Recipe Information

Ingredients

• 1 can (8-oz) kidney beans
• 3 medium tomatoes, diced
• 1 medium zucchini, sliced
• 2 medium bell peppers, sliced
• 1 cup green lettuce or bok choy
• 1 large carrot, sliced
• 1 tsp coconut oil
• 1 tsp salt
• 1 tbsp Mexican or all-spice seasoning
• 4 almond or chickpea crepes (see recipe)
• ½ cup vegan sour cream
• 1 cup salsa

Instructions

Step 1

Slice the bell peppers, zucchini, lettuce (or bok choy), and tomatoes.

Step 2

Drain the kidney beans and set them aside.

Step 3

Heat the coconut oil in a frying pan over medium heat.

Step 4

Add the sliced vegetables to the pan and sauté for about 6 minutes, stirring occasionally.

Step 5

Stir in the Mexican seasoning (or all-spice), drained kidney beans, and a pinch of salt. Cook for another 2 minutes until everything is heated through.

Step 6

Fill the almond or chickpea crepes with the vegetable and bean mixture. Top with salsa and vegan sour cream before serving. Packed with fresh vegetables and bold flavors, these wraps make a quick and satisfying dinner.

Nutrition Facts

Cost Information