Tex-Mex Wraps

Ingredients

1 TBSP avocado oil or extra-virgin olive oil
1 medium yellow onion, diced (about 2 cups_
3 garlic cloves, minced
½ tsp ground cumin
½ tsp paprika
1 tsp chili powder
¼ tsp granulated garlic
¼ tsp cayenne
1/8 tsp freshly ground black pepper
3 cups cooked quinoa or 1 pound grass-fed ground beef
Pinch of sea salt
8 red-leaf lettuce leaves (or any lettuce of choice) or organic corn tortillas

For the Topping (Optional)

½ cup homemade salsa or your favorite store-bought variety

1 avocado, chopped

1 TBSP nutritional yeast

1 lime, cut into wedges

Directions

Heat the oil in a medium skillet over medium heat. When the oil is shimmering, add the onions and minced garlic and cook for 3 to 5 minutes until the onion is softened.

Add the cumin, paprika, chili powder, granulated garlic, cayenne and black pepper and cook for 30 seconds, stirring occasionally until the spices are fragrant.

Add the quinoa and stir until well incorporated (or if using beef, add and stir frequently to prevent clumping, until browned and cooked through). Season with salt and remove from the heat.

Scoop about ¼ cup of the filling into each lettuce leaf and serve with the desired toppings.

Tips

Sub spices for 2 tsp Tex-Mex Powder Blend plus optional ½ tsp crushed red pepper flakes for additional heat.

Serves 4 and Vegan Optional/Gluten-Free