Pumpkin, Almond Butter and Granada Wrap


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.

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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


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