Ingredients
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4 large gluten-free tortillas (or corn tortillas for grain-free) gluten-free tortillas4 large gluten-free tortillas (or corn tortillas for grain-free)
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1 red bell pepper, sliced red bell pepper1 red bell pepper, sliced
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1 yellow bell pepper, sliced yellow bell pepper1 yellow bell pepper, sliced
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1 small red onion, sliced red onion1 small red onion, sliced
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1 medium zucchini, sliced into strips zucchini1 medium zucchini, sliced into strips
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1 cup cooked black beans (drained and rinsed if canned) black beans1 cup cooked black beans (drained and rinsed if canned)
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2 tsp avocado oil avocado oil2 tsp avocado oil
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1 tsp smoked paprika smoked paprika1 tsp smoked paprika
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1/2 tsp chili powder chili powder1/2 tsp chili powder
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1/2 tsp garlic powder garlic powder1/2 tsp garlic powder
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1/4 tsp sea salt sea salt1/4 tsp sea salt
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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1 cup shredded romaine lettuce romaine lettuce1 cup shredded romaine lettuce
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1/2 ripe avocado, sliced avocado1/2 ripe avocado, sliced
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1 lime, cut into wedges (for garnish) lime1 lime, cut into wedges (for garnish)
Directions
For best results, serve wraps fresh and warm. Prep all filling and sauce components first for easy assembly. Adjust crema consistency by adding more water if desired. For extra flavor, grill tortillas briefly before filling. For nut-free crema, substitute sunflower seeds for cashews. Add pickled jalapeños for extra heat. Wraps can be meal-prepped and stored separately for up to 3 days.
Steps
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1
Done
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In a large bowl, toss sliced bell peppers, onion, and zucchini with avocado oil, smoked paprika, cumin, chili powder, garlic powder, and salt. |
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2
Done
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Heat a large skillet or grill pan over medium-high heat. Add the seasoned veggies and cook, stirring occasionally, for 6-8 minutes until tender and lightly charred. Remove from heat. |
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3
Done
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Warm the tortillas in a dry skillet or microwave until pliable. |
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4
Done
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For the crema, blend soaked cashews, water, chipotle pepper, lime juice, garlic powder, and salt in a high-speed blender until silky smooth. |
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5
Done
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To assemble each wrap: layer romaine lettuce, a scoop of black beans, grilled veggies, avocado slices, and a generous drizzle of chipotle-lime cashew crema. |
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6
Done
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Sprinkle with fresh cilantro, fold in the sides, and roll up tightly. |
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7
Done
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Serve immediately with lime wedges. |
