Lunch Wraps | 3 Delicious Ways

Lunch Wraps | 3 Delicious Ways

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    Lunch Wraps | 3 Delicious Ways

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    Crunchy Protein Power Wrap

    1 large whole wheat tortilla
    ½ cup canned salmon or tuna, flaked
    1 boiled egg, chopped
    2 tbsp hummus
    salt and pepper
    ½ cup carrots, shredded
    ½ cup red bell pepper, julienned
    ¼ English cucumber, sliced

    In a medium bowl, mix salmon, egg and hummus.
    Spread mixture on a large tortilla.
    Top with carrot, bell pepper and cucumber.
    Roll.
    Enjoy!

    Tangy Thai Tofu Wrap

    1 large whole wheat tortilla
    1 tbsp peanut butter
    ½ lime juiced
    1 tsp soy sauce
    1 tsp honey
    ¼ tsp ginger, freshly grated
    hot chili flakes to taste
    1 cup pressed tofu, cut into strips
    OR 1 cup chicken or salmon, cooked and shredded
    ½ cup red cabbage, shredded
    ½ cup carrots, shredded
    ½ cup red bell pepper, julienned
    crushed peanuts (optional)

    In a small bowl, combine peanut butter, lime juice, soy sauce, honey, ginger and chili flakes. Whisk well.
    Use ¾ of the dressing to marinate the tofu for at least 30 minutes.
    Place tofu strips on a parchment-lined baking sheet.
    Bake at 375°F for 20 minutes, flipping once during cooking.
    Allow tofu to cool completely.
    Toss bell pepper, carrots and cabbage in remaining ¼ of the dressing.
    Place cooled tofu on a whole wheat tortilla and top with dressed veggies.
    Roll.
    Enjoy!

    Philly Cheese Wrap

    1 large whole wheat tortilla
    ¼ red onion, diced
    ½ green bell pepper, diced
    ½ cup cremini mushrooms, sliced
    ¼ tsp garlic powder
    salt and pepper to taste
    hot sauce to taste
    1 cup cooked chicken OR roast beef
    2 slices provolone cheese

    Heat olive oil in a large frying pan.
    Cook onion, pepper and mushrooms, until softened, about 5-7 minutes.
    Add cooked chicken,garlic powder, salt, pepper and hot sauce and cook for another minute.
    Place provolone on a whole wheat tortilla.
    Top with chicken mixture.
    Roll.
    Enjoy!

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    Paul

    Owner of Recipe Flow

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