Vegan Mexican Summer Wrap

If you’re moving into holiday mode but want to move into healthy foodies. Then this Vegan Mexican Mango Wrap will satisfy your cheeky cravings.

High protein, fresh, delicious and made with little leftovers. 

Vegan Mexican Mango Wrap


  • Half a ripe avo
  • 4 tbs cooked quinoa (leftover from Quinoa Channa Masala)
  • 1 raw zucchini
  • Tbl pumpkin seeds
  • Half a ripe mango
  • 2 tbs black beans (canned)
  • 1 tbs onion flakes
  • 1 medium gluten-free wrap
  • 1 tsp apple cider vinegar
  • Grind Himalayan salt
  • Grind pepper
  • Chili flakes
  • Peri-peri sauce to dip

Warm wrap in a pan or flat toaster.

Grate zucchini into a medium-sized bowl.

Combine all ingredients (except mango) into the bowl and mix well.

Add all spices as desired.

Layer into the center of the wrap.

Gently lay mango slices on top and wrap to enjoy.

**Dip into Peri-Peri sauce for an extra flavor experience!**


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