Flavorful burrito wraps filled with Spanish rice, leafy green vegetables, crispy tempeh and sprouts. Quick to make, delicious, high in fiber and filling. Ideal also TO GO.
For the Spanish rice, heat a large pot and pour in the oil.
15 ml Oil
Add rice and sauté briefly.
95 g Rice
Add diced tomatoes and red onion and continue to sauté, stirring.
2 Tomatoes, 50 g red onion
Add tomato paste, turmeric, cumin, Italian herbs, garlic granules, paprika, chili and salt and stir vigorously again.
30 g Tomato paste, ½ tbspn Turmeric, 1 tbspn Cumin, 1 tbspn Italian herbs, ½ tbspn Garlic granules, ½ tbspn Paprika, 1 Bird Eye Chili to taste, ½ tbspn Salt
Once everything is combined, add water and simmer, covered, over medium heat for 20 minutes.
240 ml Water
FOR THE TEMPEH Heat a frying pan and pour in the oil. Put tempeh strips in it and fry them for 2-3 minutes on each side. Deglaze with tamari.
200 g Tempeh of your choice, 1 tbspn Frying oil or other high heat oil, 1 tbspn Tamari
Set up a small work station with the preheated tortilla wraps, hot sauce of choice, steamed leafy greens, red bell peppers, alfalfa sprouts, fried tempeh and Spanish rice.
Take one tortilla wrap each and spread with some hot sauce. Spread sauce on top, 2-3 tablespoons of rice, strips of bell bell pepper, tempeh, leafy greens and sprouts.
½ Piece red bell bell pepper, 1 Cup Alfalfa sprouts, 2 Cups steamed green leafy vegetables, Hot sauce of your choice, 6 Piece Tortilla Wraps
Fold in sides, fold in top and roll up with gentle pressure.