Homemade DAWN Wrap
Feeling the remnants of a long week and a “fun” Friday night? I’ve got the cure. Why not try my Homemade #WRAP?!
What You’ll Need: INGREDIENTS
Homemade Kale Chips
Tomato + Jalapeño sauté
18 Year-Old Aged Balsamic Vinegar
Parmesan Threads (Grated is good)
Gluten-free Brown Rice Tortilla
Bake kale on parchment paper at 350•F for 10 minutes (add a bit of salt and pepper per taste) *Be sure the kale is washed and dried prior.
TOMATO JALAPEÑO SAUTÉ
Chop and carefully prepare all fresh veggies and herbs, put them into brown rice tortilla, drizzle balsamic, Parmesan (alternate w feta or goat if desired), even a little yellow mustard if you need an extra bit of tart. Add protein if you’d like (tempeh works best for #vegans, grilled chicken for #vegetarians, and a nice carne asada for #carnivores) ENJOY! And don’t forget to drink plenty of water for a healthy recovery.
Prep the veggies and cut prior and cut more than necessary. Store over the next 3 days to have them readily available any time you want to make a wrap.
There are several variations to this wrap. Sometimes I add radish, a little basil olive oil or portabello. I don’t always add a sauté. You can also put a quail egg atop it for that extra bit of flavor. The textures of this wrap are incredibly fresh and varying but leave a very clean finish on the palate. It’s a fantastic thing to have after a night out, when you need a hearty healthy pick-me-up, or when you want to eat clean, raw and support fresh and local sustainable and farm-to-table movements.
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