His Brown Bag Lunch
Need a dairy free main course? His Brown Bag Lunch could be an awesome recipe to try. For $1.77 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 24g of fat, and a total of 495 calories. This recipe serves 1. This recipe is liked by 7 foodies and cooks. From preparation to the plate, this recipe takes around 5 minutes. Head to the store and pick up hummus, sriracha, mixed veggies, and a few other things to make it today. It is brought to you by The Vintage Mixer. Overall, this recipe earns a pretty good spoonacular score of 79%. Users who liked this recipe also liked Brown-Bag Chicken, Brown-Bag Burritos, and Brown Bag Chicken.
Servings: 1
Preparation duration: 5 minutes
Ingredients:
1 teaspoon (or 1 tablespoon) of apple cider vinegar
1/4 avocado, sliced
1 slice of bacon
1 large collard green leaf
2 tablespoons of hummus
1 teaspoon of lemon juice
1/4 cup shredded veggies (I like beets and carrots)
2-3 tablespoons of quinoa
1/4 teaspoon (or a drizzle) or sriracha
1 wheat tortilla
Equipment:
toothpicks
Cooking instruction summary:
Lay out tortilla. Add quinoa, bacon and sliced avocado. Splash with the cider vinegar and sriracha. Fold the bottom of the wrap up slightly then roll up one side to the other tightly. Secure the wrap with a toothpick.Rinse then soak collard green in water with a teaspoon of distilled white vinegar. Soak for just a few minutes. Meanwhile, shred carrots and beets and slice avocado. Dry the collard wrap and lay out flat. Trim the stem and shave off a little if its too thick towards the bottom of the leaf.Spread hummus over the collard green. Add quinoa, shredded veggies and avocado. Squeeze lemon juice on top.Fold the bottom of the wrap up slightly then roll up one side to the other tightly. Secure the wrap with a toothpick.
Step by step:
1. Lay out tortilla.
2. Add quinoa, bacon and sliced avocado. Splash with the cider vinegar and sriracha. Fold the bottom of the wrap up slightly then roll up one side to the other tightly. Secure the wrap with a toothpick.Rinse then soak collard green in water with a teaspoon of distilled white vinegar. Soak for just a few minutes. Meanwhile, shred carrots and beets and slice avocado. Dry the collard wrap and lay out flat. Trim the stem and shave off a little if its too thick towards the bottom of the leaf.
3. Spread hummus over the collard green.
4. Add quinoa, shredded veggies and avocado. Squeeze lemon juice on top.Fold the bottom of the wrap up slightly then roll up one side to the other tightly. Secure the wrap with a toothpick.
Nutrition Information:
covered percent of daily need
