The Wrap That Saved My Summer Lunch Routine (and My Sanity)
A vibrant and satisfying wrap filled with fresh veggies, protein, and tangy sauces, perfect for summer lunches.
Ingredients
For the Base
- 2 large tortillas (wheat or corn) Use whole grain or gluten-free tortillas based on your preference.
- 1 cup cooked protein (such as chicken, turkey, or beans) Substitute with chickpeas or quinoa for a vegetarian option.
- 1 cup mixed greens (spinach, arugula, or romaine) Feel free to toss in seasonal vegetables.
- 1 medium carrot, julienned
- 1/2 unit bell pepper, sliced
- 1/4 unit cucumber, thinly sliced
For the Sauce
- 1/4 cup yogurt-based dressing (like ranch or tzatziki) Swap for vinaigrette or avocado spread for a dairy-free choice.
- 1 tablespoon Dijon mustard Add more for a tangier flavor.
- to taste Salt and pepper
To Serve
- as desired Optional sides: tortilla chips, fruit salad, or a light soup
Instructions
Preparation
- Start by gathering all your ingredients. Cook your choice of protein if necessary.
- In a small bowl, mix the yogurt-based dressing with Dijon mustard. Season with salt and pepper to taste.
Assembly
- Lay a tortilla flat on a clean surface. Spread half of the sauce on top.
- Layer with mixed greens, protein, carrot, bell pepper, and cucumber.
Rolling and Serving
- Fold the sides over the filling and roll tightly from the bottom up.
- Cut the wrap in half diagonally and serve alongside tortilla chips or a fresh salad.
Notes
Use fresh ingredients for enhanced flavor. Chill the fillings for a refreshing bite. Ensure wraps are rolled tightly to prevent spillage.