Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa


Black Bean & Corn Salsa:

  • 1 15-oz can blacks beans rinsed and drained
  • 1/2 onion diced
  • 1 cup frozen corn
  • 1 jalepeno deseeded and chopped
  • 1/2 red pepper diced
  • juice from 1 lime
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 Tbsp olive oil
  • salt / pepper to taste

Citrus Cilantro Dressing:

  • 4 Tbsp olive oil
  • 4 Tbsp lime juice
  • 1 garlic clove minced
  • 1/4 cup chopped cilantro
  • salt / pepper to taste

Spicy Brussels Sprouts:

  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 16 oz fresh Brussel sprouts trimmed and then shredded

Everything else:

  • 4 Angelic Bakehouse 7-Grain Wraps
  • 1/2 cup crumbled feta
  • hot sauce optional


Black Bean & Corn Salsa:

  1. Mix all ingredients in a bowl and set aside for at least 15 minutes to the corn can thaw and flavors meld. Taste and season with salt and pepper.

Citrus Cilantro Dressing:

  1. Add all ingredients into a glass jar with a lid or a Tupperware container with lid. Shake until combined. Taste and season with salt and pepper.

Spicy Brussels Sprouts:

  1. Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add spices and saute spices in oil for 30 seconds or until fragrant. Add shredded Brussels sprouts and saute for 3-5 minutes or until they have softened and taken on a red hue from the spices. Remove from heat.

To serve:

  1. Divide the salsa between the 4 wraps and then top with spicy brussels sprouts, a drizzle of dressing, crumbled feta, and hot sauce (if you like heat). Fold each wrap tightly to seal and eat right away.