Who needs Chipotle when you’ve got a kitchen? I don’t know about you, but my desire in life is to be able to order guacamole without having to think twice about paying for it. Adding a dollop of guac when eating out basically costs the same price as buying two whole avocados!
With this amazing recipe I no longer have to mull over a $13 purchase at Chipotle. Besides, making your own food is healthier and more rewarding.
This homemade burrito is amped up with protein, fibre, good fat and doesn’t have any preservatives. The high amount of red cabbage also makes this meal ideal for healing the gut.
Don’t Stop at Red
When it comes to filling our burritos, red cabbage isn’t usually on people’s radars – but it should be. Check out these ways that adding this vegetable to your diet can boost your health:
- Rich in vitamin C and boosts your immune system
- Contains phytonutrients that fight inflammation and arthritis
- Source of vitamin K, which contributes to bone health and reduces your risk of osteoporosis
- Fights degenerative and chronic disorders, such as Alzheimer’s disease
- Promotes a healthy gut, such as when fermented into kimchi
For a refreshing, yet filling, gut-healing, money-saving recipe try these homemade wraps now.
This recipe is shared with permission from our friends at drfuhrman.com.
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Chipotle, Avocado, and White Bean Wraps
These wraps get their crunch from shredded red cabbage tossed with pumpkin seed dressing. Cruciferous vegetables such as cabbage offer powerful anti-cancer effects.
Prep time: 20 minutes
Cook time: None
- 1/2 cup raw pumpkin seeds
- 1/4 cup apple cider vinegar
- 1/2 cup soy, hemp or almond milk
- 1/4 cup raisins
- 4 cups shredded red cabbage
- 1 medium carrot, peeled and shredded
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups cooked white beans or 1 (15 ounce can) no-salt-added or low sodium white beans, drained
- 1 ripe avocado, peeled
- 2 tablespoons minced red onion
- 1/4 teaspoon chipotle chili powder or more to taste
- 4 gluten-free flour tortillas
- In a high-powered blender, blend pumpkin seeds to a fine powder. Add vinegar, non-dairy milk and raisins and process until smooth.
- Combine cabbage, carrot and cilantro and toss with desired amount of dressing. Save any leftover dressing for another use.
- Mash beans and avocado together with a fork or potato masher. Stir in red onion and chipotle chili powder.
- To assemble the wraps, spread about 1/2 cup bean/avocado mixture onto each wrap, and top with cabbage mixture. Roll up.
- If desired, cut in half to serve.
Calories 392; Protein 17 g; Carbohydrates 55 g; Total Fat 13.6 g; Saturated Fat 2.1 g; Cholesterol 0 mg; Sodium 196 mg; Fiber 13 g; Beta-Carotene 1815 ug; Vitamin C 44 mg; Calcium 141 mg; Iron 5.9 mg; Folate 88 ug; Magnesium 125 mg; Zinc 1.9 mg; Selenium 3.7 ug
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