This Chipotle Black Bean Wrap is a delicious healthy wrap that is perfect for your busy work week. This flavor-packed wrap is healthy, and full of protein.
If you have been around long at all you have heard me talk about my food ruts. It’s not that I am not constantly trying new recipes, because I am.
It’s just that when it comes to what I eat when I’m not trying something new, it tends to be the same thing over and over.
Like my salad for breakfast.
For the last six months or so, I’ve been on a new kick…..wraps. Lucky for
my husband me, wraps are easy to change up and I love getting creative with new sauces to really jazz things up a bit.
Strangely, I’ve yet to share any of my creations with you.
I do hope you will forgive me for holding out on you.
I actually had planned to share a few of my favorite wrap recipes just before I went gluten free.
Then I tried my first gluten free wrap and the idea of ever getting a picture good enough to share went right out the window. They broke at the edges, were rubbery…and just kind of weird.
I felt like I’d hit the jackpot when I discovered organic sprouted corn tortillas. They are amazing! But at 6 inches a little too small to really wrap. This doesn’t really bug me and I eat them all the time. But I’ve still been missing what I felt was a “true” wrap.
Then I went to visit my mom. In trying to be accommodating (to what I’m sure she views as my weird eating habits) she had purchased some brown rice wraps and had them waiting in the freezer for me. (The same brand I’d tried before.) My first thought when I saw them was…oh yeah….rubber!
A few days later guilt set in. You know, the kind only your mother can give you.
I decided to try to make the best of it and force myself to eat the
rubber…er wraps. But this time I was armed with a little knowledge.
Some of you may know that I’m in the early stages of writing a gluten free quinoa cookbook. Because of this I’ve been reading everything I can get my hands on about baking gluten free. One (very simple) thing that I’ve learned is that all gluten free baked goods taste best warm. You may say that all baked goods taste better warm and to that I would tend to agree with you. That said, one thing I’ve found is that the difference between cold and warm in gluten free baking is very significant. (Even when it comes to things like cookies!)
Chipotle Black Bean & Quinoa Wrap
- 1 cup cooked quinoa
- 1 ½ cups black beans drained and rinsed
- ½ cup diced red onions
- 1 to mato seeded and diced
- 2 cups romaine lettuce chopped
- ½ cup alfalfa sprouts
- 1/2 recipe chipotle sauce recipe below
- 4 large whole wheat tortillas or brown rice
- ½ cup tofu mayo or mayo of choice
- 2 tablespoons almond milk
- 1 tablespoon lime juice
- 1 chipotle chili pepper in adobo sauce
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- Mix quinoa and black beans together in a medium bowl. Lay tortilla flat and top with a tablespoon of chipotle sauce. Place quinoa mixture on tortilla and top with onions, tomato, lettuce and sprouts. Drizzle with additional sauce if desired. Roll tortilla and cut in half to serve.
- For the sauce: Combine ingredients in a blender or food processor and process until smooth.
Total Calories Per serving with Fat Free Nayonaise used in Chipotle Sauce: 275
Sauce: Calories 20, Fat .9g, Carbohydrates 2.5g, Protein 1.1g, Cholesterol 0 mg, Sodium 218 mg (Using fat free Nayonaise - 80 calories total mayo in recipe)
So this time, I tried heating my wraps until they were very warm and then trying to wrap them up. SCORE! I’m happy to say that it worked like a charm. No more breaking = a very happy Wendy. 🙂
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