Today I’m sharing an adaptable recipe for an easy meal of taco-style wraps. These can be made vegetarian, vegan, gluten free and allergen free depending on what you choose to add! I will provide recipes for fillings including, turmeric rice, black beans, chicken, and guacamole.
One of the things I love most about cooking is being flexible with recipes and changing things up each time I make a dish. Please as many or as few of these fillings as you see fit. Choose your own adventure!
2 spoon, serves 4, 60 mins or less
-Bring 2 cups water to a boil
-Add in 1 cup white rice, 2 teaspoons dried turmeric, 1/2 teaspoon chili powder and some salt
-Lower temperature, cover and simmer 20 minutes or whatever the package of rice says
-Add 1 can of black beans (or dried) to a pot
-Cover with water
-Add 3 tablespoons of my taco spice (or packaged if you prefer)
-Bring beans to a boil
-Lower temperature and simmer until the water cooks down
-Chop 2 chicken breasts
-Heat pan on medium
-Add a few tablespoons of your oil of choice
-Add the chicken and 3 or 4 tablespoons of my taco spice (or packaged)
-Cook about ten minutes until no longer pink in the middle
-Chop 1 tomato, 1/2 a onion, 1 clove of garlic, and 1 avocado
-Put all ingredients in a bowl and add the juice of half a lime and salt & pepper to taste
-Leave in fridge for 30 minutes for flavour to set
Additional ingredients you could use in the wraps:
-Mixed veggies sauteed in taco spice or raw
-Cooked tofu or tempeh
-Cilantro or parsley
Compile all fillings onto your choice of wrap, or you could serve over rice or in a salad. This is a great weeknight dinner that you can prepare ahead the night before and quickly make when you get home from work.
I hope you found this recipe helpful. Let me know any other fillings that you would add if you made these. Please let me know if you try this recipe, I’d love to hear your feedback! You can e-mail me at firstname.lastname@example.org or find me on Facebook!
All photos by Laine Young except where indicated.