Red Pepper and Broccoli Spread Wrap
One of my favorite things to make are wraps - I think my love of burritos is the reason for that. Clean eating, however, does not allow me eat burritos, so I have turned to dark, large leafy greens to get my fix. I really like swiss chard as a wrap because it holds its integrity really well. This recipe works well with large leaf kale, chard or collard greens. The broccoli spread is basically broccoli hummus, and the nutritional yeast gives a mild cheesy flavor. I made the spread the morning before I headed into work and it was a great mid-snack. Definitely invest in a good blender or food processor to save you on time, I am about to be purchasing a new blender because mine is on its last leg, but check out what blender works for you. Some have attachments for to-go cups for smoothies, or if you are making a small amount to blend, like the broccoli hummus.
1 cup broccoli florets
1 tablespoon olive oil
1 clove garlic
2 teaspoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large leaves of kale, swiss chard or collard greens
1 roasted red pepper, sliced long ways
Chop the broccoli and place in a pot with about 1 cup of water. Bring to a boil and cover, cooking the broccoli for 5-8 minutes or until tender. You just want to make the broccoli soft enough that it will blend well.
Drain the broccoli once it is cooked. In a blender or a food processor, add the yeast, garlic, olive oil and spices. Add the broccoli and blend until smooth.
Now prep your leaf/ wrap. Cut the leaves off the stem and spoon 2-3 tablespoons of the broccoli spread on the leaves. Lay the red pepper on the leaf and roll the leaf tightly.
MEG'S AFTERTHOUGHTS: I was not entirely sure how this would turn out, but I was really pleased. This was a GREAT midday snack, and the broccoli is full of fiber and vitamins, and the yeast provides you with protein.