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Buckwheat, Chickpea & Sweet Potato Jamaican Jerk Wrap


Sprouted grain tortillas (or collard greens raw or steamed or gluten-free tortillas to make this recipe GF)
Mixed greens
Fresh lentil sprouts (optional)
1-2 tbsp clean gluten-free jerk seasoning from a jar (not a dry rub)*
Creamy Dairy-Free, Soy-Free Ranch Dressing (homemade is best)
2 cups cooked chickpeas (try your best to soak them overnight and prepare them yourself instead of eating the aluminum-soaked ones)
1 1/2 cups cooked buckwheat (here’s how)
2 cups sweet potato, diced and steamed
3-4 large kale leaves, chopped and steamed for 2 minutes, until they wilt.

*Make sure that if you are not making your own jerk seasoning, that you buy a clean one where you recognize all of the ingredients. It really should be onion/scallions, Scotch Bonnet peppers, sea salt, black pepper, allspice, nutmeg, thyme and maybe a smidge of sugar. That’s it. Jerk seasoning is very spicy and I am the type to put enough in to start a fire, so please start with small amounts. Stir in 1-2 tsp and taste, add more if you want more kick and remember that the ranch dressing is cooling and will be a terrific accompaniment when all wrapped together.



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