living well one day at a time

Meet my current favorite wraps:  Black Bean Jalapeño Rainbow Wraps

These are loosely based on the recently released vegan wraps at Trader Joe’s, but much more fresh and even more flavorful. I’m gearing up for a 12-hour shift tomorrow, so these Black Bean Jalapeño Rainbow Wraps are going to keep me fueled up for the task. That is if I don’t melt from the combination of a flight suit and all of this humidity first.

These wraps are easy to make and would be a pretty sweet addition to your kid’s lunch for school. If they’re opposed to one of the ingredients, just mix and match. I used both orange and yellow carrots, which added an extra color for the rainbow effect.

Black Bean Jalapeño Rainbow Wraps

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• Author: Marybeth Wells

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Description

These wraps are a tangy, savory, and satisfying answer for quick and packable lunch.

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Ingredients

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• 1 package store-bought wraps of your choice
• 1 can chickpeas (drained)
• 1 bag or bunch kale (chopped into small pieces with hard stems removed)
• 1 container black bean jalapeno hummus (substitute whatever flavor you prefer)
• 1 large beet (shredded)
• 1 carrot (shredded)
• 1 large sweet potato (purple or regular)

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Instructions

1.  Preheat the oven to 375. Cut up the sweet potatoes in bite-sized chunks, toss them with a little olive oil, sea salt, and black pepper then spread evenly on a parchment paper lined baking sheet. Bake them for about 25 minutes, stirring halfway through. They should be soft and flavorful.
2. Meanwhile, in a medium-sized bowl, mix your kale with about 1/2 cup of the hummus, and massage until the kale is soft.
3. Once the potatoes are done, layer your wraps up for eating. Spread another thin layer of the hummus/dip, then add sweet potato, chickpeas, shredded carrot, shredded beet, and the kale mixture. 

Do you guys have a favorite food option to pack for a long day? If so, tell me in the comments below!

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