Each bite of these wraps is better than the last. It’s as though you taste a new flavor or ingredient each time you sink your teeth into them. If you’re lucky, you get the ultimate bite that contains every single ingredient. Are you capable of such a feat? Only time and your wrap assembly skills will tell. If you really want to take the wraps to another level, place them in a pan over medium heat after you roll them up. This will help crisp up the outside and create a seal that decreases the likelihood of them falling apart while you eat.

Before you can make the wraps, you have to make the pickled onions. This seems like a time consuming step, but it’s very easy and extremely rewarding. You can make more and enjoy them on tacos, salads, or even Buddha bowls. All you need to do is boil water, apple cider vinegar, and sea salt, and then pour that mixture into a heat-safe glass jar with your sliced red onion. Add some agave for sweetness, screw on the top, and refrigerate until you are ready to enjoy. Meanwhile, prepare the rest of the ingredients for your wrap.

After chopping the lettuce and tomato, you can prepare your zucchini. Slice them lengthwise and sauté in a pan with olive oil. Make sure to season with sea salt, pepper, and garlic powder on both sides. Cook until browned on both sides (about three minutes per side). Cut the zucchini into bite size pieces and get read to assemble your wraps. Spread an even layer of hummus on your lavash bread and then line up the zucchini, tomatoes, lettuce, and pickled onions on the side closest to you. Roll up like a burrito, slice in half, and enjoy!

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When you take a look at the ingredient list for this recipe, you may think that this dish has no flavor. We have bad news for you: you could not be more wrong. A long list of ingredients does not always yield an amazingly flavorful dish. Sometimes, the execution is everything, and other times it’s important to let simple ingredients speak for themselves. That sentiment perfectly exemplifies this green bean side dish recipe. The assertive garlic punches its way to the forefront of the dish, and the green beans make for the perfect canvas.

Green beans have a crunchy texture that they retain during the cooking process. Unless you cook them for hours and hours, they’ll retain that crunch. In a simple dish like this, texture is paramount. Additionally, you don’t want to compromise the integrity of the vegetable by cooking it so that it becomes mushy. The goal is to achieve subtle char marks while retaining optimal crunch.

Normally, people who make recipes like this deep fry the green beans. We’re not about the life, and you shouldn’t be either, especially since the clean-up is horrendous. The cooking technique in this recipe is known as dry-frying, which calls for much less oil, making it much healthier for you. We recommend using a cast iron pan for this recipe so your green beans can perfectly char, but you can also use a stainless steel frying pan if you have that.

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In case you have been living under a rock, shishito peppers have become one of the most popular appetizers on restaurant menus. With a very mild heat that is complemented by the inherent sweetness, shishito peppers are able to hold assertive flavors like lemon and garlic.

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