Ingredients:

1 lb. Brussel Sprouts, sliced in 3.

1/4 cup coconut oil

1 head red leaf lettuce

1 red bell pepper

1 tsp. cumin

1/2 tsp. pink Himalayan salt

1/4 cup hemp seeds

1-2 avocados

6 coconut flour wraps

Servings:  6

Instructions:

Step #1:  Preheat oven to 400 F.

Step #2:  Slice Brussel sprouts the long way, in 3.

Step #3:  Melt coconut oil in oven on cookie sheet.

Step #4:  Line cookie sheet with sliced Brussel sprouts and melted coconut oil.

Step #5:  Sprinkle with salt and cumin powder.

Step #6:  Cook for 10-15 minutes and then flip.

Step #7:  Place coconut four wraps in tinfoil to heat in the oven for 10-15 minutes.

Step #8:  Rinse and cut lettuce.

Step #9:  Slice avocado(s) and red bell pepper

Step #10:  Toss lettuce, avocado, pepper and roasted Brussel sprouts with Cilantro Lime Vinaigrette (see below)

Step #11:  Top with hemp seeds

Vinaigrette Ingredients:

Zest of 1 lime

Juice of 2 limes

1 garlic clove, grated

1 tsp. chopped cilantro

½ tsp. pink salt

¼ tsp. black pepper

½ cup extra virgin olive oil

Instructions:

Step #1:  In a mason jar, add the lime zest, juice, garlic, cilantro, sea salt, black pepper and EVOO.

Step #2:  Put the lid on the jar and shake until thoroughly combined.

Step #3:  Toss with veggie wrap ingredients (or anything else!).

Step #4:  Serve vegetable mixture on warm wraps.  Enjoy!

***The nutrition info for this recipe is based on the linked ingredients above**