DIY Protein Wrap
Recipe:
DIY Protein Wrap
Serves: 3
Prep Time: 10 minutes
Cooking: 30 minutes
Recipe By: Elizabeth Varga
Ingredients
1 package Abbot’s Fajita Chick’n (or other Abbot’s protein)
2 tablespoons extra virgin olive oil, divided
1 medium yellow onion, sliced
2 medium bell peppers, sliced
3 cups cooked brown rice
3 cups shredded lettuce
2 avocados, sliced
6 burrito tortillas
Description
Use this DIY recipe as a conduit for your cravings, switching up the Abbot’s protein, grain, veggies, and sauces. In this rendition, we used our Fajita Chick’n in a Southwestern-inspired wrap, but the options are endless.
Method
Prepare the protein according to the package instructions, using 1 tablespoon of the olive oil.
Heat the other tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell peppers, and cook until soft and starting to brown.
Assemble the wrap. Scoop a portion of rice onto the center of the tortilla and top with the lettuce, pepper mixture, fajita chick’n, and sliced avocado. Fold in the sides of the tortilla and roll into a wrap.
Our favorite combinations:
Taco Wrap: Abbot’s Ground “Beef”, white rice, lettuce, tomato, taco sauce
Pesto Wrap: Abbot’s Chopped Chick’n, quinoa, avocado, fresh basil, vegan pesto
Peanut Chick’n: Abbot’s Chopped Chick’n, brown rice, shredded carrot, cucumber, lettuce, peanut sauce
Mediterranean Wrap: Abbot’s Chopped Chick’n, tabbouleh, spinach, cucumber, roasted red peppers, hummus
Caesar Wrap: Abbot’s Chopped Chick’n, homemade croutons, lettuce, vegan caesar
Burger Wrap: Abbot’s Ground “Beef”, lettuce, tomato, onion, pickles, vegan mayo
Breakfast Wrap: Abbot’s “Chorizo”, hash browns, bell peppers, onions, hot sauce