A plant–based diet is one of the best things you can do for your heart. And you do not have to sacrifice taste! This flavorful wrap has the perfect combination of delicious, easy, filling and it is heart-healthy.
Utensil: Saladmaster 10” Chef’s Gourmet Pan
Saladmaster 11” Griddle
Yield: 4 servings - ½ wrap per serving
1 onion, chopped
1 bell pepper, seeded and chopped
4 ounces sliced mushrooms (for fresh, slice on #4 cone) 120 mL
¾ cup frozen corn, thawed 180 mL
8 ounces roasted red bell pepper hummus (or 1 cup homemade) 240 mL
2 large (10 inch) whole grain tortillas
¾ cup cooked black beans, rinsed and drained 180 mL
1 roasted poblano pepper, cut into strips
3 ounces fresh spinach, chop if desired 90 mL
Preheat oven to 450 F.
Heat Saladmaster 10” Chefs Gourmet Pan over medium heat until several drops of water sprinkled on pan skitter and dissipate, about 4 to 5 minutes. Sauté onion until translucent, about 4 to 5 minutes. Add the bell pepper and continue to sauté for 2-3 minutes. Add the mushrooms and corn and continue to sauté for 2 to 3 minutes.
Spread a layer of hummus on tortillas. Add the sautéed vegetables, beans, poblano strips, and fresh spinach. Roll into a burrito.
Place on the Saladmaster 11” griddle, seam side down, remove handle, and bake for 8-10 minutes.
Slice wraps in half and serve the wrap warm. Top with guacamole and salsa.
Nutrition information per serving: 305 calories, 46 g carbohydrate, 11 g protein, 10g fat, 0g saturated fat, 0mg cholesterol, 10g dietary fiber, 727mg sodium.
Note: Toppings of guacamole and salsa not included in nutritional analysis.
Tips: Substitute one small can of drained green chilies for the fresh poblano pepper.