• 1½ cups cooked millet
• ¼ cup finely chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice
• ¼ teaspoon sea salt
• 8 gluten-free whole-grain tortillas (corn-free)
• 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (see below) 
• 1 cup shredded red cabbage
• 1 large ripe avocado, pitted, peeled, and thinly sliced
• 4 scallions, thinly sliced
• Sea salt and freshly ground black pepper
• Cumin Cashew Cream Sauce, optional
• Seriously Sensational Sriracha Sauce, optional (found in book)

1. In a small bowl, combine the millet, cilantro, lime juice, and salt.
2. Stir to combine and set aside.
3. Make one (or both) of the Flavor Options.
4. To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat.
5. Place the warm tortillas on a platter or on individual plates.
6. Divide the millet among the tortillas.
7. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom and Red Pepper mixture.
8. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste.
9. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

Flavor Options

BUTTERNUT SQUASH AND SWISS CHARD 

Ingredients: 

• 2 tablespoons coconut oil
• 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
• ½ bunch Swiss chard, finely chopped
• ½ teaspoon chili powder
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions: 

1. In a large skillet, heat the oil over medium-high heat.
2. Add the squash and sauté for 7 to 8 minutes.
3. Add the remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.