Instead of using meat and cheese, try this healthier, tastier version of a Southwestern classic! Get this recipe and dozens more in Rhonda's collection here!
1 small ripe tomato (finely chopped)
2 scallions OR 2 Tbsp red onion (minced)
¼ cup fresh mint (minced)
1 Tbsp sweet bell pepper (seeded and finely chopped)
1 Tbsp fresh cilantro (minced)
½ tsp Celtic or Himalayan salt
½ tsp cumin
½ tsp powdered kelp (optional)
¼ cup fresh lemon juice
4 large cabbage or romaine lettuce leaves
2. To make burritos, spoon equal amounts of avocado mixture onto the leaves.
3. Roll up leaves, secure with a toothpick, and serve with a raw soup or salad.