California Protein Wrap


This recipe is a re-creation of a dish I ordered for breakfast at a great spot in California. I took veggies they had listed as omelette ingredients, black beans from another egg dish and had them make it into a delicious, plant based, protein filled, totally yummy wrap. 



makes 2 wraps

  • 3 crimini mushrooms, sliced
  • 3/4 cup black beans, rinsed and drained
  • 2 large kale leaves, sliced into ribbons
  • 1/4 cup red onion, chopped
  • 2 wraps - gluten free, sprouted grain or lettuce
  • 1/2 tsp garlic powder
  • 1/2 tsp  cumin
  • 1 Tbsp olive oil
  • 2 Tbsp hummus, divided
  • fresh ground pepper and sea salt to taste

Tips & Nutrition

This wrap makes a great breakfast, lunch or dinner. It can be served warm right when you make it or keep it cool until your lunch break - totally a versatile, easy recipe.

The black beans is this wrap provide tons of healhty protein, iron and fibre - keeping you feling full and giving you clean energy. 

The mushrooms are a big cancer fighter as well as providing you with vitamin D - a vitamin that is very difficult to get from food. 

The kale, onion and spices are all full of inflammation fighting antioxiants. 


Sautee all the veggies, beans and spices in olive oil for 7-10 minutes on medium-low heat.

Spread the humus on the wraps.

Divide the sautéed veggie bean mixture between the two wraps, wrap them up and eat!

Serves beautifully with a little sliced avocado on the side. 


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