Looking for some thing quick and craving asparagus and peppers. Yep I crave veggies and this one hit the spot! Fresh grilled asparagus and peppers with toppings of choice in a sprouted tortilla. This is also a great recipe to use up leftover peppers or asparagus we may have. We usually have peppers on hand as I will always pick up extras and multiple colors not sure which I will use, or when our garden starts producing them all at once! These can be made with any color bell peppers.
Asparagus Pepper Wraps
Makes 2 servings
1 red bell pepper
1 green bell pepper
1 bunch asparagus
Few handfuls of organic baby kale, or greens of choice
Few red onion or shallot thinly sliced rings
1 avocado, sliced
2 large sprouted tortilla wraps, or 4 small (we use French Meadow Bakery Organic Sprouted Grain Tortillas 10in or Ezekiel 4:9 Taco Size Whole Grain Tortillas)
I like to grill my veggies when it is nice out but when it isn’t I will broil them in the oven. Cut peppers in half and remove seeds/insides. Lay peppers cut side down on a pan and put under the broiler on high until skin is blistered. Flip and cook and additional minute or two. I like my veggies to still have crunch so I don’t cook them too long. Trim ends of asparagus and lay on pan and broil a couple of minutes, toss/flip them, and broil a couple more minutes. Again I don’t want them limp so I don’t cook them too long. If putting them on the grill you will just put them on the grill cook a few minutes until grilled and then flip.
When peppers are cool to the touch slice peppers. Arrange kale or green, asparagus, peppers, onions or shallots, and avocado on the sprouted tortilla. Season with sea salt, or Himalayan salt and pepper. Enjoy!
If you are looking to add some meat this is also good with some added grilled chicken breast. Also great for breakfast with quinoa or eggs if you have peppers and aspargus left over.