Double Whammy Taco Wraps
Updated: May 24
This simple morning-friendly version of a popular kids’ favorite features two types of soy protein. And speaking of kids, research shows that girls who consume 1 or 2 servings of soy protein per day may reduce their risk of breast cancer later in life by up to 50 percent. Soy protein is low in fat and is a lean protein, making it a good choice for boys, too.
2 tablespoons taco seasoning (your favorite packet of seasoning)
1 cup Textured Soy Protein or Textured Vegetable Protein
1 cup hot water
1 (15 ounce) can black soybeans, rinsed, drained
6 flour tortillas
1 small avocado
1 large tomato
1 (12-ounce) container sour cream (soy or dairy)
1 (12-ounce) package shredded cheddar cheese (soy or dairy)
1 (10 ounce) package shredded lettuce
Hot pepper sauce, optional
In a medium microwave-safe bowl combine the taco seasoning, Textured Soy Protein and hot water.. Let sit for 2 minutes. Add black soybeans and stir to combine. When ready to assemble wrap, microwave for 1 minute or until hot.
Cut the avocado in half and use a spoon to scoop out the pit. Scoop the avocado pulp into a bowl and mash it with a fork. Cut out the stem of the tomato and discard. On a cutting board, a sharp knife to cut the tomato into small chunks.
On cutting board or a clean work surface, lay out the tortillas. Spread 1 tablespoon mashed avocado and 1 tablespoon sour cream on each tortilla. Spread 1/3 cup of the warm bean mixture on top of the avocado and sour cream mixture on each tortilla.
Top each tortilla with 2 tablespoons of cheese. Divide shredded lettuce and tomato among the 6 tortillas. Sprinkle on hot sauce, if desired. Roll up each wrap by folding in the sides and then rolling up the tortilla from the bottom. Cut crosswise at a diagonal. Serve immediately.