I am a lover of wraps, but not so much of cold-cuts and processed cheese. I do like a little “meat” in many of meals, but that doesn’t necessarily mean meat in on the menu. Denser vegetables like eggplant, mushrooms and beet make for a great replacement in texture and, when spiced just right, taste. Here is a delicious cabbage and beet veggie wrap that’ll satisfy you in more ways than one. Enjoy!
Beat the glow:
Beets: contain folic acid necessary for the production and maintenance of new cells, which benefits pregnant women and those undergoing physical healing, guard against colon cancer, protect against heart disease, are high in sodium, magnesium, calcium, iron, and phosphorous, are available all year round, contain cancer-fighting pigment betacynin, cleanse the blood, strengthen the gall bladder and liver, and can be used to treat acne.
Cabbage & Beet Veggie Wrap
- 1 cup diced beets
- 1 small onion, chopped
- 2 scallions, chopped
- ½ cup chopped red cabbage
- 2 medium button mushrooms, chopped
- 1 garlic clove, finely chopped
- 3-4 tbsp. of extra virgin olive oil
- Salt and pepper to taste
- 1/4 teaspoon each of coriander, oregano, paprika and rosemary
- 1 cup yogurt
- ¼ bunch parsley, finely chopped
- 1 scallion (green ends), finely chopped
- 1 lime
- 4 100% whole-wheat or whole-grain (or a gluten-free variety) flat tortilla breads
Directions: Heat the olive oil over medium-high heat in a large skillet or pan, add the beets, onion, red cabbage and mushrooms. Cook them for about 4-5 minutes and then add the scallions and garlic. Cook another 4-5 minutes until the beets are edible. Add salt, pepper, paprika, oregano, coriander and rosemary and stir all together.
Toast the tortillas and then lay each one flat and assemble one at a time. Spread a dollop of the yogurt (vegan version works well too) across the surface area of the tortilla. Add 1/4 of the beet mixture and garnish with parsley and scallions. Repeat with the other three tortillas. Serve with a squeeze of lime.
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