Brussel Sprout Wraps
Prep Time:
Cook Time:
Serves:
Serves 4-6
Ingredients
1 pound fresh brussels sprouts, halved if large | 2 Tablespoons extra virgin olive oil | 1 head Bibb lettuce, leaves separated to use as cups | 1 can black beans | ½ teaspoon cumin | ½ teaspoon chili powder | 1 cup non-fat plain Greek yogurt | 1 clove garlic | 1 lemon | 1 large avocado, diced or mashed | ½ cup Kalamata olives pitted | 2 large radishes, finely sliced | 1 cup store-bought salsa verde | 1 cup crumbled feta | Salt and pepper
Preparation
1. Rinse brussels sprouts well in cold water. | 2. Toss in olive oil and spread on baking sheet. Season well with salt and pepper. | 3. Bake at 400°F until crispy on the outside and tender on the inside, about 20-25 minutes. | 4. In the meantime, warm beans, cumin, and chili powder in a saucepan. Season with salt and pepper. | 5. Mix yogurt with minced garlic, zest of one lemon, and juice of a lemon half. Season with salt and pepper. | 6. Serve all the garnishes in little bowls alongside the brussels sprouts and lettuce leaves.