About the Recipe
Ingredients
128g turnip, peeled & shredded
165g red beet, peeled & shredded
45g organic coleslaw mix
95g drained chunk light tuna in water
37g sliced leeks
43g fat-free plain Greek yogurt
5ml Dijon mustard
70g plain hummus
5 cauliflower wraps
Spices (to taste): ground black pepper, roasted garlic powder, dill weed, oregano, thyme, lemon juice
For veggie medley, you’ll need:
87g sliced baby bella mushroom
214g sliced Brussels sprouts
525g sliced grey squash
Spices (1/4 – 1/2 tsp ea.): ground black pepper, salt-free garlic & herb blend, oregano
Preparation
Peel and shred turnips and beets; add shaved vegetables, plus sliced leeks, to pan greased with olive oil spray; cook on medium-low heat for ~5 mins.
Add coleslaw and beet/turnip mix to large bowl; set aside.
Drain tuna, then add to veggie mix.
Add spices, yogurt, and Dijon mustard to bowl; mix until well combined.
Before assembling wraps, cut Brussels sprouts, mushrooms, and grey squash; add to pan on medium low, sprinkle with spices, then cook for ~15 mins.
As veggies cook, assemble each wrap; first, spread hummus (14g ea), then add tuna mix.
Fold bottom of wrap over tuna, followed by one side, then top, and remaining side; repeat for each; grill on panini press or stovetop.
Place each wrap in its own container; divide veggie medley evenly among each.