This recipe is so simple that it hardly warrants a post. However, it is one of those dishes that I will forget about in a few months when brainstorming lunch options – and it’s just too good not to revisit. I suppose that’s the beauty of blogging: when you stumble upon the perfect outfit or a clever way to use up that last avocado, you get to write it down. When you inevitably reach that same dilemma weeks later, at least you have a reference point!
Note: I kept all of the components of this in my refrigerator and assembled a wrap each night before work. It lasted Monday to Thursday (4 servings).
4 whole wheat tortillas
1 can of black beans, drained
1 to 2 avocados
1 large carrot, cleaned and de-stemmed (baby carrots work too!)
1 bunch of kale
1 7oz container of Fage 2% Greek yogurt
3/4 cup of feta cheese crumbles
Olive oil, salt (or garlic salt), dried dill, pepper
3/4 cup uncooked quinoa
Cook your quinoa according to directions (2:1 ratio liquid to quinoa). I always recommended using half vegetable broth and half water to add extra flavor. Remove from heat once fully cooked, add a tablespoon of olive oil, stir, and set aside.
In a bowl, combine the feta crumbles and Greek yogurt. Mix. Juice the 1/2 lemon into the yogurt and stir once more. Mix in salt or garlic salt, pepper, and dried dill as desired.
Spread the yogurt in a thin line down the center of the tortilla. Add two spoons of quinoa, a spoon or two of black beans, and a few hefty slices of avocado. Careful not to over stuff, you still have to roll it! Use a cheese grater to shave 1/4 of the large carrot onto the tortilla and top with a few pieces of raw kale. Top with additional lemon juice if desired.