This Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa comes together in minutes for a deliciously veg-packed lunch or dinner. This post is made in sponsorship with Angelic Bakehouse – thank you for supporting the brands that support VV!
I’m extra excited about today’s post because I learned A LOT about a topic I was totally in the dark on when researching Angelic Bakehouse’s product: sprouted grains! Sure I’d heard the term before but it wasn’t until I started working with them that I realized all the amazing benefits of eating sprouted grains (according to the Whole Grain Counsel) like the fact that sprouting boosts the nutrients, reduces glycemic index, and is gentler on your digestion. As someone who wears a lot of my stress in my gut, I was extra pleased with the last point!
In addition to the benefits of sprouting, I’m loving Angelic Bakehouse’s Sprouted 7-Grain Wraps because they are not only delicious but also made from USA sourced wheat berries that boost higher protein than commodity wheat and void completely of high-fructose corn syrup and refined sugar (which is usually hiding in a lot of wraps I find in the grocery aisle!). Now that I’ve sold you on why you need to start eating more wraps in your life, let’s talk about what to stuff the wraps with.
I made this insanely delicious Sesame Cauliflower with Crunchy Ramen Slaw filling a few weeks back (might have to share the recipe on that one soon because it was so. darn. delicious) and decided that I wanted to give my next round with these wraps a tex-mex flare. This time I decided to fill the wraps with a 5 minute spicy broccoli saute and simple bean and corn salsa. It’s far too cold to be eating salads so I really love that the broccoli slaw gives me a boost of green vegetables while still being warm and a tiny bit spicy. The bean and corn slaw only takes a few minutes to whip up and then the flavors meld together while you prepare everything else. I topped it all with simple cilantro dressing to give it a little bit more acid and fat to round out the flavor. You can top these with whatever you like putting onto tacos but I suggest a healthy helping of cheese (like feta) and maybe a little hot sauce if you like a little heat.
- 1 15-oz can blacks beans rinsed and drained
- 1/2 onion diced
- 1 cup frozen corn
- 1 jalepeno deseeded and chopped
- 1/2 red pepper diced
- juice from 1 lime
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 Tbsp olive oil
- salt / pepper to taste
- 4 Tbsp olive oil
- 4 Tbsp lime juice
- 1 garlic clove minced
- 1/4 cup chopped cilantro
- salt / pepper to taste
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp cumin
- 16 oz fresh Brussel sprouts trimmed and then shredded
- 4 Angelic Bakehouse 7-Grain Wraps
- 1/2 cup crumbled feta
- hot sauce optional
-
Mix all ingredients in a bowl and set aside for at least 15 minutes to the corn can thaw and flavors meld. Taste and season with salt and pepper.
-
Add all ingredients into a glass jar with a lid or a Tupperware container with lid. Shake until combined. Taste and season with salt and pepper.
-
Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add spices and saute spices in oil for 30 seconds or until fragrant. Add shredded Brussels sprouts and saute for 3-5 minutes or until they have softened and taken on a red hue from the spices. Remove from heat.
-
Divide the salsa between the 4 wraps and then top with spicy brussels sprouts, a drizzle of dressing, crumbled feta, and hot sauce (if you like heat). Fold each wrap tightly to seal and eat right away.
Click here for a special coupon now!
