Romaine is so juicy, light and refreshing. It gives the perfect crunch in wraps, not to mention they're full of life as a whole, real food choice. Love making a bunch of these and eating as many as I can! 

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You will need: 

1 head of romaine lettuce

3-4 tbsp hummus

shredded carrots

1 orange pepper

Roasted chickpeas (click here for homemade, or here if you want to save yourself a step) 

8 mushrooms

1 jalapeno 

1/4 sweet onion

1 heirloom tomato

(optional) toasted coconut chips

Cast-iron skillet 

Avocado oil 

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Wash and chop all fresh veggies.

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In the cast-iron skillet: throw a dash of avocado oil in, Throw in the chopped mushrooms, jalapeño, orange pepper and sweet onion. Cook for 5 minutes on the stovetop on medium, or until the onions are a bit clear. 

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Plate: Lay the romaine leaves flat on a platter. Spread the hummus over the romaine. Be generous with that plant based protein. Plus, it helps all of the ingredients stick to the hummus so they don't fall out. Once the ingredients are done in the cast-iron, add them on top of the hummus. Add in the heirloom tomato, chickpeas, carrots and toasted coconut. Remember, it's your dish, so add as much or as little of each ingredient you like for taste and presentation.  

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Add anything else you might like and enjoy! 

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**You can keep this dish raw if you'd like with all of the same ingredients, just in the raw form.) 

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