janet @ the taste space

Mexican Chili Salad Wraps

In Favourites, Mains (Vegetarian) on April 30, 2013 at 6:30 AM

Chili Salad Wraps

It is hard to believe that just two years ago, in preparation for cycling to/from Ottawa and Kingston, I was already training by cycling to/from Toronto and Kitchener-Waterloo. Our friend was hosting their annual Cinco De Mayo party so I packed my pannier and cycled over. That’s 120km one-way. This year, due to snow and rain, the long cycles haven’t progressed as well. Thus, the trip has been modified to be 70km one way from the train station.

While the party is happening again this year, and I have signed up for Rideau Lakes, I am trying to balance my time between cycling and studying. Studying is winning. Cycling can wait. Passing my exams cannot. Two years ago, I cycled with my buddy, Sue, while Rob stayed at home to study. This year, Rob is cycling with Sue, and I am staying home to study.

Cinco de Mayo was still on my mind, though, as I made these Mexican-inspired almost raw chili salad wraps. I could easily whip these up in Kitchener, had I decided to cycle over myself.

One of the things I love about raw cuisine is that the flavours (usually) pop. Just think of garlic – raw garlic is potent, cooked garlic is muted and slow-roasted garlic is even more mellow.

With a higher emphasis on proteins lately, one thing raw meals lack are good sources of protein. Sure, you could sprout grains and beans, but I don’t really like them as much as their cooked counterparts. That’s probably why I don’t see many recipes for sprouted legumes. “High protein” raw meals usually mean lots of nuts and seeds, which also come with more fat than protein.

In any case, I thought to myself: lets combine the best of both worlds.Beans and flavourful sauces for a high-protein fix. I actually got the idea after Gena posted Brendan’s recipe for a cold chili. Basically all the foundations from a regular chili are combined to make a satisfying dip. It is quite versatile: heat it up to make a regular chili, serve it with chips as a dip, place overtop your favourite green as a salad or place inside Romaine lettuces as a chili salad wrap.

In my study gusto, I appreciate super quick meals. Open a can of cooked beans (I used a canned bean medley), empty out a can of tomato paste, chop up some tomato and green onions and season with chili powder, cumin and lime. Of course, the raw garlic pops out for you, too. It tastes best after a marinade, which means leftovers are just as good, if not better. 🙂

Chili Salad Wraps

This is my submission to Deb for this week’s Souper Sundays, to this week’s Wellness Weekend, and this month’s Credit Crunch Munch.

Chili Salad Wraps
Adapted from Thrive Forward (via Gena)

2 cups cooked mixed beans (or your favourite, black beans or red kidney would be good)
5 fl oz can (or 10 tbsp or 2/3 cup) tomato paste
1 tbsp oil of choice (I used Vega’s EFA Oil Blend)
1 tsp chili powder
1/2 tsp ground cumin
chili flakes, or cayenne, to taste
2 clove garlic, pressed or chopped
4 tbsp lime juice (from 1 lime)
1 cup tomato, chopped
2 tbsp green onion, minced
1-2 avocados, chopped
Romaine leaves for wraps or chopped for a salad

1. Combine all ingredients (except lettuce) together in a bowl. Allow to marinate at least a few hours for the flavours to meld. Season to taste.

2. Place bean medley inside Romaine wrap or overtop chopped lettuce. Sprinkle chopped avocado overtop.

Serves 2-4.

  1. I am saving this to try next week. After all the protein-meat heavy eats leading up to this competition, a more raw bean-based meal sounds like heaven.

  2. sounds very easy and very tasty – though I know that E prefers his chilli warmed up – but I think it would be brilliant in summer – good luck with your studies

  3. As long as Sue is always taken care of! 😉 These look fabulous, Janet. And hang in there! You’re so close now! Woot woot!

  4. The big garlic flavor in here sounds so good! That’s the kind of raw I like 🙂

  5. Those still sound like long distances to me!! These look great, whether or not cycling is involved 😉

  6. This sounds amazing and would make an amazing summer dish- sometimes turning on any cooking equipment in the summer in unthinkable!

  7. Ooh! These look delicious. I’ve been looking for a good salad wrap recipe and I can’t resist avocados, I’ll have to try this recipe on Saturday or Sunday. 😀

  8. […] Rob left for Kitchener yesterday and left me alone to study. I was so close to joining them. The reduced distance was a draw, but the kicker: I am sick. I have been down with an ear infection and upper respiratory tract infection all week. No fun… and not a good way to recover. Studying has never been more focused. […]

  9. I have wrapped a lot of things but never thought of chili. It looks fabulous especially with that avocado on top! Thanks for sharing it with Souper Sundays this week. 😉

  10. Ooh the flavours are just leaping off the page for me, this sounds and looks like a really tasty dish that I must try:-) Thanks for entering Credit Crunch Munch again:-)

  11. Goodness that does look good. Thanks for entering Credit Crunch Munch.

  12. […] Cinco de Mayo, I shared my Mexican Chili Salad Wraps the week before.  Rob celebrated Cinco de Mayo with a lovely corn and avocado salsa and oodles of […]

  13. […] another quickie no cook chili? I liked this one as […]

  14. These look delicious Janet! Thanks for sharing this recipe on Healthy Vegan Fridays!

  15. […] with veggies, this is a fun twist on chili, done raw-style. A hybrid of my raw chili dip and chili salad wraps, this is a fun high-raw hearty chili. Red peppers and sun-dried tomatoes spiced with chili powder, […]

  16. […] great and any recipe handed down over generations has to be good!  Don’t these Mexican Chili Salad Wraps look so fresh and delicious?  They are made with a can of mixed beans, some spices and an […]

  17. […] Recipes to try: Classic Vegan Caesar with Avocado Chickpeas or Chili Salad Wraps […]

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