This wrap is totally amazing. I woke up without anything in agenda to cook for breakfast so I took out some ingredients from the refrigerator and pantry and I created this tasty vegan wrap. I cooked two of this: one for me and other for my dad, and he liked it a lot. The tortilla I used is gluten free. It is made of brown rice. One tortilla contains 2g of fat, 24g carbohydrates and 2g of protein. They are better preserved if frozen. I baked them in the oven about 7 minutes and spread almond butter over them. The filling includes sauteed pumpkin, onions and granada arils. This is a perfect vegan meal that will keep you satisfied and clean.
Ingredients: yield: 2 servings
2 tortillas 1/2cup chopped and cooked pumpkins 1/2cup granada arils 1small chopped onion a drizzle of olive oil basil leaves 2T almond butter
Procedure: Take out the tortillas from the freezer and heat them in the oven for 7 minutes or until hot.
In the meantime, turn on a stove on medium heat and drizzle olive oil in a pan. Add all of the ingredients, except the almond butter and cook them until aromatic and well infused.
Turn off the stove. Spread one tablespoon of almond butter in each tortilla.
Now, divide the vegetables in two and add them to the tortilla.
Fold the tortilla as a burrito and you are done.
Nutritional facts: 11g fat 32g carbohydrates 6g protein