Super Greens Burrito


Super Greens Burrito


Who doesn’t want a nutrient dense meal that takes less than 10 minutes to make?

I have mentioned my love of Kimberly Snyder’s Beauty Detox Solution in the past, but it wasn’t until recently that I rediscovered this gem of a recipe from her first book. While my Super Greens Burrito isn’t identical to her original recipe, it is pretty damn close and doesn’t skip a beat when it comes to flavor.

Rather than using a refined white flour tortilla, you can prepare this burrito using either a nori wrapper or a gluten free tortilla if you want something that feels more substantial. Being 8 months pregnant, I definitely prefer my food on the more substantial side, so I went with a Rudi’s Plain Gluten Free Tortilla.

Trust me, this recipe is a winner when you’re hungry in a hurry, and these days, who isn’t? Give it a try and feel free to play around with the ingredients.


Super Greens Burrito


Super Greens Burrito
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Total time: 

Serves: 2-3
 

A nutrient dense vegan burrito
Ingredients
  • ***Dressing:***
  • 1 Tbsp. organic Dijon mustard
  • 1 tsp. fresh lemon juice
  • ½ tsp. nutritional yeast
  • Black pepper to taste
  • Himalayan sea salt to taste
  • ***Base Mixture:***
  • 1 cup of diced celery (about 1-2 long stalks)
  • ⅓ cup diced white onion
  • ⅓ cup chopped parsley
  • 1 ripe avocado
  • Untoasted nori wrappers OR gluten-free tortillas
  • Raw sauerkraut to taste
  • ½ cup chopped fresh spinach
  • Crumbled kale chips to top (optional)
  • Handful of baby spinach or a few kale leaves
  • A few Tbs. of Probiotic & Enzyme Salad
  • Sprouts

Instructions
  1. Mix the dressing of the mustard, lemon juice and nutritional yeast together in a medium bowl and sit to the side.
  2. Dice onion, celery and parsley, and add to the dressing bowl. Mix together until thoroughly coated and finish by seasoning with black pepper and a little bit of sea salt to suit your taste.
  3. Chop fresh spinach and set aside separately.
  4. Cut an avocado lengthwise and remove pit. Scoop out the flesh and cut in lengthwise strips.
  5. Lay a nori wrapper or the tortilla flat on a plate, and lay down some chopped spinach and sauerkraut, then top with avocado strips right down the center (the long way), avoiding a few inches from the top and bottom. Next spoon some of the mixture from the bowl on top of the avocado strips.
  6. Top with any add-ons you like. I like to use crumbled kale chips for crunch, but you could also use fresh sprouts.
  7. When finished, wrap up as you would a burrito, by folding the bottom end up then wrapping the sides towards the middle. Hold in your hands so all the folds are held securely in place.

 

2 comments on Super Greens Burrito

  1. Carrie
    May 22, 2015 at 8:07 am (2 years ago)

    Hi Danielle! Just wanted to say that I love, love, LOVE your website and all of the recipes. I have tried several of them over the last couple of weeks and thanks to you, my meal planning is a breeze and my waistline appreciates the nutritious, good-for-you ingredients! You rock, please keep them coming as you are able! I know you’re crazy busy and how exciting to be preparing for a sweet little lady to be joining your family!

    Reply
    • Danielle
      Danielle
      May 27, 2015 at 4:06 pm (2 years ago)

      That’s so nice to hear, Carrie, thank you! I am trying to get as many recipes together as I can before baby arrives, so I’ll have new stuff posting regularly!

      Reply

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