Thank you to Deborah Kreut for contributing this recipe.
1 cup chicken flavored bouillon 6 or 7 slices sosoya+ 1 large wrap (any flovor) avacado crushed 1 lettuce leaf 1 portion alfal sprouts 1 sliced mushroom 3 sliced cucumber 2 inches carrot sliced 1 slice tomato Cut in half, rehydrate sosoya, spread avacado in middle of wrap, place 1 leaf lettuce on wrap. Arrange the rest of the veggies on wrap, arrange sosoy+ slices on wrap, wrap as a burritto. Retain boulion liquid for furture use. Serve with 1 corn on the cob.
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