Ingredients
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1 medium ripe avocado, diced
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1 small tomato , diced
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1/2 cup cooked chickpeas, drained and rinsed
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1/4 red cabbage , shredded
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1 tsp fresh cilantro, chopped
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Juice of half a lime
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Salt and pepper to taste
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1 Tbsp salsa , for extra spice
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1 Tbsp unsweetened natural almond butter (can also use cashew butter)
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1 tsp apple cider vinegar
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1 clove garlic , minced
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1 tsp honey (optional)
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Pure maple syrup or agave nectar, if desired
Directions
Serving suggestions: Serve immediately or store leftovers in an airtight container in the refrigerator for up to three days. These make great grab-and-go snacks, perfect for busy weekdays or road trips! Enjoy your guilt-free, plant-based goodness!
Steps
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1
Done
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In a large bowl, mash the avocado until smooth. Add the diced tomatoes, cooked chickpeas, shredded red cabbage, chopped cilantro, juice from half a lime, salt, and pepper. Mix well to combine all the ingredients. Taste and adjust seasoning as needed. If using salsa, stir it in now. |
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2
Done
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For the optional sauce: whisk together the almond butter, apple cider vinegar, garlic, and honey (if using). Slowly stream in the liquid of choice (maple syrup or agave nectar), whisking constantly until the mixture becomes creamy and spreadable. Set aside. |
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3
Done
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To assemble the wraps: place a large lettuce leaf or collard green wrap on a clean surface. Spoon about 1/4 cup of the filling onto the bottom third of the wrap. Drizzle with some of the prepared sauce, if using. Fold the bottom edge of the wrap over the filling, creating a tight seam. Then fold each side towards the middle, like you're wrapping a gift. Finally, roll the entire thing up tightly, twisting the ends to secure. Repeat with remaining ingredients. |
