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).
Ingredients:
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 lemon
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
Directions:
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.
Wrap tightly using your fingers to push the ingredients together as your roll. Serve cold or slightly warmed in the microwave!
