Mexican Salsa wrap with Textured Protein – LEAH ITSINES

Mexican Salsa wrap with Textured Protein

Ready in: 10 minutes
Serves: 2 people
Ingredients:

  • Olive oil, for cooking 
  • 1 x Macro Organic Mexican Textured Protein
  • 1 garlic clove, crushed 
  • 1 cup black beans, drained and rinsed
  • 1 tsp smoked paprika 
  • 1/2 tsp cumin
  • Salt and Pepper to taste 
  • 2 wholegain wraps 
  • 3-4 cherry tomatoes, slcied 
  • ½ red onion, sliced 
  • ½ avocado, sliced 
  • Fresh coriander, to serve

Additionals: Jalapenos, corn, sour cream, lime juice. 

Directions: 

  1. Add boiling water to the textured protein (cook according to packet instructions) and leave to soak.
  2. In a small pan, heat olive oil over medium to high heat. Add garlic and cook for 20 seconds. Add beans, paprika, cumin, salt and pepper. Cook for 3-4 minutes to heat though well. 
  3. Add cooked textured protein to the pan and heat through. 
  4. Warm your wrap, add textured protein, cherry tomatoes, red onion, avocado and coriander. If you’d like a sauce, add some sweet chilli, japenese mayonnaise or something like a smear of  sour cream! 
  5. Eat!