6 cups baby spinach, loosely packed
1 (15 ounce) can black beans, rinsed and drained
1-1/2 cups cooked brown rice
1/2 cups chopped romaine heart lettuce
1/2 cup vegan cheddar cheese strips
1/2 cup Pico de Gallo
6 Tablespoons plain vegan yogurt
Kosher or sea salt to taste
6 (8″ whole grain) wraps or tortillas
To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.
Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.
Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2″ on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends
Yields: 6 servings | Serving Size: 1 wrap | Calories: 282 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Previous Points: 5 | Points Plus: 8 | Cholesterol: 3 | Carbohydrates: 50 g | Sodium: 560 mg | Dietary Fiber: 5 g | Sugars: 3 g | Protein: 13 g |
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