Every Friday I post a sweet or savoury healthy recipe to welcome in the weekend!
Finding a filling meal that doesn't include meat, bread or rice can be excruciatingly difficult - especially if you need it to be something you can pack with you for work or for a trip.
Even if you're not vegan or if you're addicted to starchy carbs, it's still a good idea to give the body a break every once in a while and just fill up with veggies and fruit. This recipe does just that; you get the fullness of a proper burrito but with more nutrients and less empty calories (mind you I never count them but it's important to differentiate between calories from white bread and calories from fresh vegetables.) You also get extra protein from the walnut "meat." Enjoy these as open burrito bowls or wrap them up for the road!
Makes 2 giant burritos
Begin with prepping your burrito "meat." Combine the soaked and drained walnuts in a food processor with olive oil and blend until meaty texture forms. Use a fork to stir in seasoning. Next, make sure all your filler ingredients are ready: remove and chop avocado and papaya.
Now, layer two lettuce leaves on top of one another. (This will keep all the goodies in place - especially if you're a messy eater!) Burrito making is an art form in itself - you have to stack just right to get all the flavours without losing pieces on that first bite! Start by placing a line of walnut meat down the center of the leaves. Then, layer the chopped fruit along the edges as shown in photo.
When you've added all ingredients. Tuck bottom bit of lettuce over and then sides. You'll find it hard to roll this the traditional way because lettuce is more fragile than tortillas. One trick is to use foil to hold everything in place (see photo below.)
Add salsa and hot sauce for an extra kick!