It’s so easy to fill up on bread. especially if you love burritos during lunch. But here’s a burrito that requires a creative twist. A burrito that’s gluten-free friendly, is one we can appreciate.
For the wrap you’ll need:
2 grilled chicken breasts (200g each) cut into strips
6 thinly sliced strawberries
24 mint leaves
1 peeled and cut mango (thin strips)
1/2 thinly sliced English cucumber
1 sliced avocado
4 collard leaves with stems removed
Prepare all the veggies and fruits and separate them into 4 equal parts for the collard leaves.
First, fold the bottom edge over the filling, then the sides, and finally roll (tightly) until you reach the end of the leaf.
Hold this in place with toothpicks and cut (for easier eating) on an angle.
For the dipping sauce you’ll need (optional):
Juice from 1 lime
1 clove of crushed garlic
1 teaspoon of organic sesame oil
1 tablespoon of tahini
1 birds eye finely chopped chili
2 tablespoons unsweetened applesauce
1/8 teaspoon of sea salt
1 tablespoon of white wine vinegar
1 tablespoon of grated fresh ginger
2 tablespoon of organic almond butter
2 tablespoons of organic coconut cream
Pop all the ingredients in your favorite blender or food processor and blend until everything is smooth.
Serve in a small bowl for dipping and enjoy.