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Mix-It-Up Wraps

(recipe, Ingrid Lundin)

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This is a standard dinner for us on nights when we don't want to cook much. It's just about starting with a tortilla and layering on as many delicious things as you can find in your fridge! We call it "making something out of nothing" because it seems like magic to be able to create a good dinner out of what we happened to have on hand.    Interesting spreads help (we love spicy spreads like hot mango chutney and horseradish). Pick your protein: eggs; Turtle Island marinated tempeh strips; Heather sometimes cooks up some meat for herself; beans are great too. It's great to add any leftover or frozen grains you have, or some slices of polenta from those convenient polenta tubes, to add to a sense of fullness from dinner.  And then as many toppings as you have - veggies, seeds, etc.    My eyes are always bigger than my tortilla.... I stack so much on that I have to eat it down with a fork for a while before I can actually pick it up and eat it like a wrap!   We use Sonoma brand teff tortillas (gluten-free, available at our local PCC co-op, we store in the freezer and defrost as we need them) but any type of tortilla works. Teff is just a great grain, the basis for injera at ethiopian restaurants.



    1. Start with cooking the protein filling - I did eggs tonight. Cook diced onion, diced jalapeno and saffron (note - I keep diced onion and diced jalapeno peppers in the freezer for convenience). After a few minutes, add sliced mushrooms and kale. Separately, break the 3 eggs in a bowl and fork-beat with a little salt, pepper, and milk (non-dairy milk is fine). After mushroom-kale mix has cooked for a while, scoop it all out of the pan, add in a bit of butter or oil if needed, then scramble eggs in that pan. Add veggies back in when eggs are nearly cooked. (Note - great to add some leftover rice, quinoa, or other grains to this.)
    2. Tortilla: Heat it up in microwave (or however you like) before you put the spreads on.
    3. Spreads: Use whatever you like. Tonight's spreads were hot mango chutney, mashed avocado, horseradish.
    4. Put your protein on.
    5. Toppings: Use whatever you have in your fridge. We used: thinly sliced baby carrots, sliced cherry tomatoes, thinly sliced cabbage, cut up pickled garlic scapes, spinach, chunks of gouda cheese, hemp seeds, sunflower seeds, and brewer's yeast.