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Chili's Copycat Veggie Taco Recipe
You'll love this raw food wrap due to its combination of textures, spices and seasonings. It's good to incorporate a raw food meal into your diet occasionally... and the enzymes from the sprouts will help you maintain healthy gut flora!
Prep Time
10
minutes
mins
Course:
Appetizer, Main Course, Side Dish, Snack
Cuisine:
Vegetarian
Servings:
2
per wrap
Calories:
551
kcal
Author:
Anecia Hero
Ingredients
1
carton
alfalfa sprouts
2
large
flour tortillas
½
cup
garbanzo beans
drained and rinsed
1
large
avocado (cut in half)
½
cup
red kidney beans
drained and rinsed
¼
cup
sunflower seeds
raw or roasted/salted
¼
cup
pico de gallo
½
cup
cilantro
3
radish
finely chopped
1
tablespoon
olive oil
salt and pepper
to taste
goat cheese
optional
Instructions
In a food processor, puree 1/2 avocado, cilantro and oil; salt and pepper to taste (if a thinner sauce is preferred, add more oil)
1 large avocado (cut in half),
½ cup cilantro,
1 tablespoon olive oil
Rinse and drain beans
½ cup garbanzo beans,
½ cup red kidney beans
Cut the other half of avocado into bite sized pieces
Layer tortillas evently with sauce, sprouts, beans, seeds, pico, radish, avocado and cheese (optional)
1 carton alfalfa sprouts,
2 large flour tortillas,
¼ cup sunflower seeds,
¼ cup pico de gallo,
3 radish,
goat cheese,
salt and pepper
Salt and pepper to taste
Roll into log shape and cut in half or thirds
Notes
If you can't find alfalfa sprouts, use any type of sprout or chopped lettuce
Additional items to consider: mushrooms, carrots, bell peppers
Nutrition
Serving:
2
tortillas
|
Calories:
551
kcal
|
Carbohydrates:
52
g
|
Protein:
16
g
|
Fat:
34
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
19
g
|
Sodium:
437
mg
|
Potassium:
966
mg
|
Fiber:
16
g
|
Sugar:
7
g
|
Vitamin A:
570
IU
|
Vitamin C:
15
mg
|
Calcium:
106
mg
|
Iron:
5
mg