Summer Garden Tortilla Panzanella-Style Salad with Veggie Wrap

Ingredients 

For the Tortillas

  • 2 Food For Life Ezekiel 4:9 Sprouted Whole Grain Tortillas
  • 2 Food For Life Sprouted Corn Tortillas
  • 2 Food For Life Brown Rice Tortillas
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Salad

  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 cup shredded purple cabbage
  • 1 cup fresh sweet corn kernels
  • 1 avocado, diced
  • ¼ cup thinly sliced red onion
  • ¼ cup fresh basil leaves, torn
  • ¼ cup fresh parsley, chopped

For the Lemon Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey 
  • 1 small garlic clove, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
Directions 

For the Toasted Tortilla Strips

  1. Slice the Food For Life Sprouted Corn Tortillas and brown rice gluten-free tortillas into thin strips.
  2. Arrange on a baking sheet and bake for 5-7 minutes until lightly crisp.

For the Wrap

  1. Warm Ezekiel 4:9 Sprouted Whole Grain tortillas in a skillet on the stove so they are more pliable

Make the Dressing

  1. Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.

Assemble the Salad

  1. In a large serving bowl, combine tomatoes, cucumber, bell peppers, cabbage, corn, red onion, basil, and parsley.
  2. Add the tortilla strips
  3. Drizzle with the lemon vinaigrette and gently toss.
  4. Fold in the avocado.
  5. Transfer a portion to the Ezekiel 4:9 tortilla and roll into a wrap, and cut in half.