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  • 1 tbsp. coconut oil
  • 1 garlic clove, minced
  • 2 portabella mushrooms, sliced
  • 1 onion, cut in half then sliced thinly
  • 1 zuchinni, sliced in half thinly long ways
  • 1 squash, sliced in half then thinly long ways
  • 1/2 cup cilantro, chopped fine
  • Sea salt & pepper to taste
  • Guacamole
  • Tomatoes, diced
  • Shredded lettuce
  • 8 brown rice tortillas (coated with water then warmed on a griddle to make more pliable)
  1. In a large skillet, melt oil on medium high.  Add onions and garlic to saute for 5-7 minutes.
  2. Add portabella mushrooms and saute for 2-3 minutes.
  3. Add zuchinni and squash and saute until all vegetables are cooked through.
  4. Remove from heat and stir in cilantro.
  5. Place cooked veggies in a tortilla (or romaine leaf) along with gucamole, lettuce and tomatoes.  Roll up like a burrito and serve warm.