Description

This vibrant wrap is a celebration of anti-inflammatory ingredients and plant-based nutrition. Turmeric, renowned for its curcumin content, offers potent anti-inflammatory and antioxidant properties. Cauliflower provides fiber and phytonutrients that support detoxification pathways. Watermelon radishes and red cabbage are rich in anthocyanins, which have been linked to heart health and cognitive function. Avocado adds heart-healthy monounsaturated fats, while plant-based yogurt contributes probiotics for gut health.

Ingredients

Scale

Spinach Ginger Tortilla

2 cups masa harina

1 cup fresh spinach (blanched or not blanched)

1 tsp up to 1 tbsp grated fresh ginger

1/2 tsp salt

1 to 1 1/4 cups warm water

Turmeric Cauliflower Tahini Filling

1 head of cauliflower, florets cut up

2 tbsp olive oil

1 tsp turmeric

1/2 tsp cumin

Salt and pepper

1/4 cup tahini

2 tbsp lemon juice

1 clove garlic

Watermelon Radish Slaw

2 watermelon radishes, sliced

1 cup red cabbage, 1/2 cup carrots

2 tbsp apple cider vinegar

1 tbsp olive oil

1 tsp maple syrup

salt & pepper

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Instructions

Tortilla Instructions:

Blend spinach and ginger with ½ cup water until smooth.
In a bowl, mix masa harina and salt. Add the spinach-ginger puree and mix.
Add more warm water gradually until dough is soft but not sticky.
Divide into 12 balls.
Press into tortillas using a tortilla press or rolling pin.
Cook on a hot dry skillet, ~1 minute per side, until spots appear.
Wrap in a clean towel to keep warm.

Instructions Cauliflower:

Roast cauliflower with spices at 400°F for 25 min.
Blend tahini, lemon, garlic, and water to thin.
Toss roasted cauliflower in tahini sauce.

Instructions Watermelon Radish Cole Slaw

Mix veggies. Toss with dressing. Let sit 10 mins.

Assembly

Lay spinach tortilla, add turmeric cauliflower, slaw, avocado slices, and a dollop of plant-based yogurt. Fold, roll, and serve.