Ingredients
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For the Wraps
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4 gluten-free cassava or tapioca flatbreads (or large lettuce leaves for grain-free) lettuce leaves4 gluten-free cassava or tapioca flatbreads (or large lettuce leaves for grain-free)
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For the Black Bean Spread
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1 cup cooked black beans, drained black beans1 cup cooked black beans, drained
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2 tablespoons lime juice lime juice2 tablespoons lime juice
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1 clove garlic, minced garlic1 clove garlic, minced
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1 tablespoon extra-virgin olive oil extra-virgin olive oil1 tablespoon extra-virgin olive oil
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1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
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1/4 teaspoon ground cumin ground cumin1/4 teaspoon ground cumin
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Salt and pepper, to taste pepperSalt and pepper, to taste
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For the Brazilian Vinaigrette Salsa
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1 medium tomato, diced tomato1 medium tomato, diced
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1/2 small red onion, diced red onion1/2 small red onion, diced
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1/2 yellow bell pepper, diced yellow bell pepper1/2 yellow bell pepper, diced
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1/2 green bell pepper, diced green bell pepper1/2 green bell pepper, diced
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1/4 cup fresh parsley, finely chopped fresh parsley1/4 cup fresh parsley, finely chopped
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1 tablespoon fresh cilantro, finely chopped fresh cilantro1 tablespoon fresh cilantro, finely chopped
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3 tablespoons red wine vinegar red wine vinegar3 tablespoons red wine vinegar
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2 tablespoons olive oil olive oil2 tablespoons olive oil
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Salt and black pepper, to taste pepperSalt and black pepper, to taste
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For the Veggie Filling
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1 small zucchini, sliced into strips zucchini1 small zucchini, sliced into strips
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1 small eggplant, sliced into strips eggplant1 small eggplant, sliced into strips
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1 red bell pepper, sliced red bell pepper1 red bell pepper, sliced
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1 tablespoon olive oil olive oil1 tablespoon olive oil
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1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
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1/4 teaspoon chili flakes (optional, for extra heat) chili flakes1/4 teaspoon chili flakes (optional, for extra heat)
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Salt and pepper, to taste pepperSalt and pepper, to taste
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To Assemble
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1 ripe avocado, sliced avocado1 ripe avocado, sliced
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Lime wedges, for serving lime wedgesLime wedges, for serving
Directions
Build your wrap starting with the creamy black bean spread, then layer on the grilled veggies, bright Brazilian vinaigrette salsa, and rich avocado. Roll up for a fresh, flavor-packed meal that captures the zest of Rio’s street food. Make it grain-free by using large lettuce leaves or collard greens as wraps. For extra protein, add grilled tofu strips or tempeh.
Steps
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1
Done
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Prepare the black bean spread: In a food processor, combine black beans, lime juice, garlic, olive oil, smoked paprika, cumin, salt, and pepper. Blend until smooth and creamy. Set aside. |
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2
Done
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Make the Brazilian vinaigrette salsa: In a mixing bowl, combine tomato, red onion, yellow bell pepper, green bell pepper, parsley, cilantro, red wine vinegar, olive oil, salt, and pepper. Toss well and let marinate while you prepare the veggies. |
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3
Done
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Grill the veggies: Toss zucchini, eggplant, and red bell pepper strips with olive oil, smoked paprika, chili flakes (if using), salt, and pepper. Grill on a hot grill pan or skillet for 2-3 minutes per side, until charred but still tender. |
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4
Done
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Warm the cassava flatbreads or prepare lettuce leaves for wrapping. |
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5
Done
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Assemble each wrap: Spread a generous layer of black bean spread on the flatbread or lettuce leaf. Layer with grilled veggies, a generous spoonful of vinaigrette salsa, and sliced avocado. |
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6
Done
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Roll up tightly, secure with parchment or toothpicks if needed, and serve with lime wedges. |
