Ingredients
- 1 Organic Red Pepper (sliced)
- 1 cup Organic Mushrooms (sliced)
- 1 cup Vegan Teriyaki Meat (no additives)
- 4-6 Carbonanut Vegan Mini Wraps (gluten-free)
- 1/4 cup Vegan Black Bean Dip
- 1/4 cup Vegan Cheese (1 handful per fajita)
Instructions
Makes 2-3 servings
- Cook the Veggies: Sauté the sliced red peppers and mushrooms in a pan with a little olive oil or avocado spray for 5-7 minutes. Set aside.
- Cook the Teriyaki Meat: Cook the vegan teriyaki meat in the same pan according to package instructions. Set aside.
- Warm the Wraps: Heat the gluten-free mini wraps in a pan or microwave for 10-15 seconds.
- Assemble the Fajitas: Spread black bean dip on each wrap. Add in the sautéed red peppers, mushrooms, and teriyaki meat. Top with vegan cheese.
- Serve: Roll up the wraps and enjoy!
Benefits:
Red peppers are rich in beta-carotene, which the body converts into vitamin A. This antioxidant helps protect the skin from sun damage and wrinkles. Mushrooms are one of the few plant-based sources of vitamin D, which is important for skin health. Vitamin D helps with skin repair and rejuvenation.
**Feel free to message me if you would like to learn more healthy skin tips.