We know you’re super busy so we don’t spend 3 paragraphs on Sundays introducing you to the topic. Instead, we just want you to simply be able to look at the overview, find the ingredients and get right to the prepping. It’s summertime so that means fresh produce so, this week we are talking wraps! Here’s the what, why, and how quick and simple.
*Quick reminder we don’t always use exact ingredients. We use pinches and handfuls more so than tablesspons and cups when it comes to cooking. With baking we are a little more cautious though.
Salmon Lettuce Wraps.
- 3oz. Salmon (Fresh, Wild-Caught)
- We ususally bake on 300-325 degrees for 20-30 minutes.
- You can replace with another protein if fish isn’t your thing
- 1/2 serving of Organic Black Beans
- Grapes – few chopped in half (like 10 halves per wrap)
- Handful of spinach
- 1/2 serving of almonds
- Celery chopped fine (load it up)
- Big ole scoop of fresh avocado
- Lettuce wrap- romain, leaf, swiss chard, collard greens (works the best)
- Dressing: Organic Extra Virginina Olive Oild & Apple Cider Vinegar
- We use a 1:1 raito (~ 1 tsbp each)
- You can play with this to taste and also substitute a different vinegar or oil
- Ex.) Avocado oil and baslamic vinegar
- Pinch of sea salt
- Fresh Parsley — big flavor comes in a few bunches
Not to much to this one so no pics needed. Just layout the ingredients, place in wrap, and bit down haha!
- Place lettuce wrap on plate
- Load up ingredients
- Roll tight
- Consume and enjoy!
*Collard greens seem to work the best for actually wrapping up like a buritto. Leaf lettuce or romain make more of a taco type meal. Either way it’s still delicious.
You’ve got a good bit of greens already so no need for a salad here. But, this does go great with a side pico de galo, summer salsa, summer slaw, or a serving of fresh fruit.
Have fun with this one and let us know what you make? Have any tweeks or suggestions to this recipe? Hit us up and let us know!