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Fresh Garden Wrap

By Dr. John McDougall
Image may contain Plant Food Burrito Lunch and Meal
Photo by Jennifer Davick

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.

Cook's Notes

Try this with cucumber instead of zucchini. If you don’t have kale or bok choy, use romaine lettuce instead. Use a few tablespoons of chopped avocado in place of the olives.

Recipe information

  • Yield

    6–8 servings

Ingredients

1 cup cherry tomatoes, cut in half
1 cup shredded kale or bok choy
1 zucchini, chopped
1 cup broccoli florets
1/2 cup chopped green onions
1 (15-ounce) can garbanzo beans, drained and rinsed
1 tablespoon chopped Kalamata olives
3 tablespoons red wine vinegar
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh cilantro
6 to 8 whole wheat or corn tortillas
Hot sauce (optional)

Preparation

  1. Step 1

    Place the vegetables and beans in a large bowl. Sprinkle the olives over the vegetables. Combine the vinegar, garlic, parsley, and cilantro in a small bowl. Pour over the vegetables and toss to mix.

    Step 2

    Cover and chill for at least 1 hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up, and enjoy.

Image may contain: Food, Bread, Toast, French Toast, and Plant
From The Healthiest Diet on the Planet © 2016 by Dr. John McDougall. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsWrapChickpeaBean and LegumeVegetableZucchiniSquashOliveKaleLeafy GreensBok ChoyCherry TomatoTomatoBroccoli/BroccoliniMainLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianRawEasyWeeknight MealsMeal PrepMake AheadNo-CookCookbooksHarper Collins

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