I was shopping at Whole Foods one day when I came upon an entire gluten free vegan tortilla section. They had the usual grain free and rice flour options, then I saw some cassava and coconut flour tortillas (pictured above). Of course, I had to get them, as anything with coconut as a main ingredient is a winner for me!
Right away I was inspired to make some gluten free vegan wraps! So, I got a couple ingredients and started chopping! The wraps ended up being so big that I had to make them into tacos instead. Regardless, they still came out amazing!
There are a few cooked ingredients you need for this wrap, like hummus and sweet potato. So if you do need to prep the hummus in advance, make sure to have time to do so. If you need ideas for awesome hummus recipes, check out my Hummus section!
These wraps will be enough to fill up the whole tortilla bag (usually 10-12 tortillas), so if you are only wanting a couple, you may want to lessen all the ingredients
So without further ado…let us begin!
You will need
- 1 pack of gluten free tortillas (if you ever get a chance, try the cassava and coconut flour option! You will not be disappointed!)
- 1 large sweet potato
- 1 cup hummus (I used my basil pesto hummus recipe)
- 1 cup sprouts (I used broccoli sprouts)
- 2 heirloom tomatoes
- 2 radishes
- 1 avocado
- 1/2 cup cilantro
- 1/2 cup quinoa
- 1/2 cup green onion
- 1/3 cup olives (any olives of your choice will work)
- 1/2 cup sliced yellow pepper
If your hummus is already prepared, then peel the sweet potato, cut it into cubes and put it in a small pot. Cover with water then boil on medium to low heat for about 20 minutes, enough for the potato to soften.
For the quinoa, you will cook it like rice, which is 1 part quinoa to 2 parts water. Add the 1/2 cup quinoa into a small pot, fill with 1 cup water, and turn the heat on high. Once the water boils, turn the heat down low, and simmer for another 20 minutes or so.
While the sweet potato is boiling, you want to start slicing the vegetables! Thinly slice the radish, green onion, yellow pepper, cilantro, olives and heirloom tomatoes:
By the time you are done chopping, your sweet potato and quinoa should be done cooking as well. Remove the quinoa from the heat. Drain the water from the potato and rinse the in cold water to cool.
Next, heat the tortillas in a small pan until they are warm, soft and ready for wrapping!
Place a warm tortilla on a plate, and spread a layer of hummus all over. Next add a couple spoons of quinoa to the base, then add the sprouts, tomatoes, some yellow pepper, then radish, cilantro and avocado. Top with the olives and green onions:
As you can see from the photo above, these tortillas are way too small for wraps. So by this time, I turned them into tacos.
Continue to fill the tortillas in this way until you have reached the desired amount of tacos:
As you can see, the hummus will weigh down the tortillas quite a bit. However, you can line them up side by side to prevent them from all falling open. Even if they do, it’s not the end of the world. You will hold them closed when you eat them anyway 🙂
Once you have finished adding all the ingredients in your tortillas, it’s time to eat! Hold them up like a regular taco and dig in!
This meal is very simple to do, especially if you have the quinoa and hummus prepared beforehand. The most time you take is slicing up all the vegetables, which I personally really enjoy, plus I love to see all the different colors laying out all together!
The olives were actually a last minute addition, but I’m glad I added them in! They really helped to bring out all the flavors! Another idea I had was to add lime on top, which I think would taste amazing with these tacos