Summer classes and exams are officially over and I’m celebrating with a new recipe. These wraps are refreshing, healthy and filling, so enjoy them for lunch or dinner. Share with friends or pack up the ingredients for a picnic! Show your Bull pride with these leafy green wraps topped with golden mango salsa!
Want to know what you’re eating? Here are the healthiest ingredients in this recipe?
Quinoa: This trendy super-grain is packed with fiber, iron, magnesium and manganese and contains all nine essential amino acids. A half-cup is fours grams of protein and only 100 calories, so it’s also an awesome low-calorie vegetarian protein source.
Garlic: This flavorful herb protects against free-radical damage, infections, several types of cancer, and most heart and blood conditions. It’s also rich in vitamins A and c and manganese.
Onions: Onions are often overlooked for their health benefits, but some studies show that the flavonoids in onions can lead to improved immunity, reduced inflammation, and regulated blood sugar. Additionally, these same nutrients may help fight against free-radical damage. Simplified, free radicals are very reactive molecules that cause damage to surrounding molecules, including our bodies.
Tomato: Tomatoes are a major source of an antioxidant called lycopene, which has been proven to provide long-term protection against UV-radiation. Lutein is another antioxidant found in tomatoes that helps protect muscle tissue in the eyes.
Serving Size: 3 lettuce wraps
- 12 romaine or bibb lettuce leaves
- ½ cup uncooked quinoa
- ½ red onion, chopped
- 2 small quartered tomatoes
- ¼ cup Spicy Mango Salsa (for serving)
- 4 tablespoons lime juice or juice of 2 limes
- 1 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Homemade Chili Garlic Sauce
- ¾ cup chopped mango
- ¼ cup rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon chili garlic sauce
- Cook quinoa according to directions on package or bring quinoa to a boil with 1 cup water. Cover and reduce to simmer for 12 – 15 minutes or until water has been absorbed. Remove from heat and keep covered for 5 minutes.
- While the quinoa is cooking mix together the lime juice, oil, vinegar, honey, garlic chili sauce and spices together in a small bowl.
- Transfer quinoa to a large bowl and add in the onions, tomatoes, and dressing.
- Fill the lettuce leaves with the quinoa mixture and top with the spicy mango sauce.
- Serve immediately and enjoy!