3-Way Bulgar Wheat Salad Stacks

Allow to cool and mix in the olive oil, coconut aminos, sea salt, garlic powder, onion powder, and cracked black pepper.

Prepare the egg salad by grating the eggs into a large bowl.

Add the mayonnaise, capers, oregano, basil, salt, cracked black pepper, and red chili flakes. Mix to combine and set aside.

Make the crispy wontons next by adding avocado/sunflower oil to the bottom of a deep pot over high heat.

Cut the wonton wrappers into strips, add to the oil to fry, and rotate with tongs until they have become golden brown and crispy.

Transfer the crispy wontons to a plate with paper towel to drain excess oil.

Next, prep the veggies for each style of stack.

Dice the tomatoes, red pepper, cucumber, red onion, avocado, and mango into small/medium pieces.

Add salt, pepper, and other seasonings to the tomatoes and mango prior to stacking.

To create the Mediterranean stack, lightly spray a 1-cup measuring cup with avocado or sunflower oil.

Layer in the following order- tomato, pepper, cucumber, red onion, egg salad, seasoned bulgar wheat.

Lightly press the stack down, and then place a plate on top and flip over.

To serve, sprinkle crumbled feta and capers on top.

To create the Asian-Inspired stack, lightly spray a 1-cup measuring cup with avocado or sunflower oil.

Layer in the following order- avocado, mango, egg salad, seasoned bulgar wheat.

Lightly press the stack down, and then place a plate on top and flip over.

To serve, place crispy wontons on top and drizzle coconut aminos.