Thursday, May 21, 2015

Crunchy Beet Green Wraps

This is my new favorite way to enjoy beet greens.  I just got 'em at the farmer's market last week and so far I've used them in a smoothie, a broccoli pea soup, in a salad and now these crunchy wraps! Similar in taste and texture to swiss chard, beet greens are high in iron, magnesium and calcium. Eating these beauties raw give you a whole lot of antioxidants to protect the body from disease, boost immunity, promote eye health, increase blood circulation, improve brain health, and strengthen bones.  Sprouts and cucumber are alkalizing to the body and packed with enzymes for optimal body function.  Turkey is high in tryptophan, an essential amino acid that is the precursor to serotonin: great to consume if you are feeling down or stressed out.

These wraps take less than 10 minutes to make and they are super satisfying! My body has been craving iron and these just hit the spot.  And this is coming from the girl that usually chooses to eat the burger on a menu.

I am big on texture, so these wraps pack a lot of crunch with the cucumber and sprouts.  The greens are softer than collards so all you have to do is rinse them before wrapping. 
Yield: 2 servings       

5-10 large beet greens
3 Tbs hummus
4 slices organic turkey breast, I use Applegate
1/3 cucumber, cut into matchstick pieces
1 handful pea sprouts
1/2 avocado, thinly sliced
salt and pepper
Optional- peeled or shredded carrots

  1. Cut greens from stems and rinse off.  I use 1 big leaf or 2 small ones for each wrap.
  2. Spread some hummus on the greens.  Next halve the slices of turkey and place one half in each wrap, layered over hummus.
  3. Add a few cucumber sticks, a slice of avocado, and top with sprouts.  Finish with a sprinkle of salt and pepper.  Roll them up in the least messy way possible.  Or not :)