Southwestern Veggie Wrap
Developed by Sara Quessenberry for Cleveland Clinic Wellness
If your kitchen is spilling over with late-summer vegetables, this recipe is exactly what you need. Featuring fresh corn, tomatoes, peppers, plus avocado and brown rice, and with greens in place of a flour-based wrap, this veggie-filled meal is loaded with vitamins, minerals, phytonutrients, and fiber. It’s a perfect lunch or a quick, easy dinner.
Yield: 4 Servings
1 cup cooked brown rice
½ cup fresh corn kernels
¼ cup chopped fresh cilantro
2 tablespoons 0% Greek yogurt
1 tablespoon fresh lime juice
⅛ teaspoon kosher salt
4 large cabbage leaves, or collard greens or Swiss chard, trimmed
2 medium beefsteak tomatoes, thinly sliced
1 avocado, thinly sliced
1 red bell pepper, thinly sliced
Hot sauce to taste
1. In a small bowl, stir together the rice, corn, cilantro, yogurt, lime juice, and salt.
2. Lay the collard green leaves flat on your work surface. Dividing evenly, layer the tomatoes, avocado and bell pepper in the center of each leaf, leaving a border all the way around. Top each with the rice mixture. Add a few dashes of hot sauce.
3. Roll up like a burrito.
185 calories, 8.2 g total fat, 1.2 g saturated fat, 4.5 g protein, 26.4 g carbohydrate, 6.2 g dietary fiber, 5.3 g sugar, 0 g added sugar, 0 mg cholesterol, 110 mg sodium
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