Healthy Tortilla Wraps (12 Steps & One Pan Only!); Vegan and Vegetarian

Okay let's get right into it! I'm going to show you how to make these easy, healthy tortilla wraps. The key thing that most people forget or don't pay attention to, is that if you want your cooking to be quick and simple, have you sink filled with warm/hot soapy water first! This way, while your cooking you can dunk all your used dishes in there to soak. This makes the clean up a lot quicker. Also, make sure you are working with a clean (or at least clutter-free) kitchen. It took me awhile to do this consistently, but it really does make a difference in saving you time and making it simple. 

                               Then get your ingredients ready. You will need:

• 1 pack lean ground meat (I used minced turkey) OR beans/legumes if vegan or vegetarian
• A pack of frozen veggies diced small (the ones for pasta are perfect)
• A bottle of salsa (this will be the "sauce")
• 6-12 tortilla wraps (small, medium or large. Your preference. I like using the large ones so I can fill them with as much as I can!)
• A splash of lemon
• A handful of grated cheese (optional)
• Romaine Hearts
• Egg(s) (optional)
• Spices & seasonings of your choice (definitely salt & pepper). **A taco seasoning pack would be great and convenient
• A container of sour cream, cream cheese or mayonnaise 

Utensils:

• 1 pan
• A grater (if adding cheese)
• A spoon for stirring
• A fork and pestle
• Plastic wrap or containers
• A spoon for scooping out the mixture 
• A plate
• A butter knife 

STEP 1: Oil your pan and add your meat or beans/legumes. Let cook then add your frozen veggies (as many or as little as you'd like. The more the better!). If you plan on including eggs, now would be the perfect time to add them, scrambling them with the mixture. If you're making this vegan or vegetarian, add ONLY HALF of your beans/legumes at this point.

STEP 2: Once veggies are fully cooked (it should only take 5-10 minutes since they are small), drain excess water (You can use a strainer if you think the food will fall out by just tilting the pan). It's okay if there's still a little bit of excess water.

STEP 3: Return the pan back to the stove and add your seasonings. I used garlic, parsley, cumin, salt and pepper, a splash of lemon and vegetable curry.

I LOVE these concentrated seasoning pastes. I used the chili pepper one to add a bit of spice. You can get these at Sobeys and most grocery stores. They can be expensive, but last a long time because a little goes a long way. They are also less messy and save you time.

STEP 4: Add your salsa. Enough to make it into a sauce. Stirring to combine.

STEP 5: Add ONLY HALF of your beans/legumes. If you already started the base with half of beans/legumes (if dish is vegan or vegetarian), skip this step.

STEP 6: While sauce simmers, mash the remainder of your beans with a fork

Then a pestle to make it smoother

STEP 7: Add the smooth bean mixture to the pan

STEP 8: Stir to combine. If adding grated cheese to recipe, add it here.

TIP: Crushing the beans adds a creamier texture. I learned this from a Jamie Oliver recipe.

STEP 9: Smooth the sour cream, cream cheese or mayo onto the tortilla. This will act like the "glue" that keeps it together.

STEP 10: Use a romaine lettuce boat and fill it with your mixture (This is also a great low carb snack). I like using these boats because they give a strong back bone to the tortilla itself so it doesn't fall apart so easily.

STEP 11: Place the wrap in the tortilla and began to roll. Add more or take out some of the filling if needed. Repeat until all the filling is used up.

STEP 12: ALL DONE! Wrap the remaining in plastic wrap or place in containers to store in the fridge for later.

With my large tortillas I was able to make 6 wraps. So depending on the size you use, you will be left with quite a bit! You can always freeze them as well.

What did you think of this recipe? Will you include it in your next meal prep? Let me know your thoughts and I hope it helped you in some way, shape, or form!