Wrap Filling Ideas | Healthy Packed Lunch Ideas | Lunch Wrap Ideas | Healthy Wraps for Lunch
Recipes in this Video
The Leftover Chicken Wrap is a practical American dish that transforms leftover roasted or grilled chicken into a quick, satisfying meal. It's often enjoyed for lunch or as a light dinner, showcasing the versatility of simple ingredients. This wrap has gained popularity for its ease and adaptability, allowing for various fillings and toppings based on personal preference or dietary needs.
Ingredients
- ●tortillas
- ●cooked chicken
- ●lettuce
- ●tomatoes
- ●cheese
- ●avocado
- ●sour cream
- ●hot sauce
- ●cilantro
- ●lime juice
- ●salt
- ●pepper
Instructions
- 1Lay a tortilla flat on a clean surface.
- 2Spread sour cream evenly over the tortilla.
- 3Layer cooked chicken slices in the center of the tortilla.
- 4Add shredded lettuce on top of the chicken.
- 5Sprinkle diced tomatoes over the lettuce.
- 6Add cheese and avocado slices on top.
- 7Drizzle hot sauce and lime juice over the filling.
- 8Season with salt and pepper to taste.
- 9Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- 10Slice the wrap in half diagonally.
- 11Serve with additional hot sauce or salsa on the side.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt adds creaminess with fewer calories.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast is lower in fat and calories.
avocado
Healthier: mashed peas
Cheaper: cucumber slices
Mashed peas provide creaminess with fewer calories.
hot sauce
Healthier: salsa
Cheaper: ketchup
Salsa adds flavor with less heat.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 medium butternut squash, peeled and diced
- ●1 tablespoon olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon nutmeg
- ●4 large whole wheat tortillas
- ●1 cup spinach leaves
- ●1/2 cup feta cheese, crumbled (optional)
- ●1/4 cup balsamic glaze (for drizzling)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg.
- 3Spread the seasoned squash on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- 4In a separate bowl, combine the shredded chicken with the roasted butternut squash once it's done.
- 5Lay out the whole wheat tortillas on a clean surface.
- 6On each tortilla, layer a handful of spinach leaves, followed by the chicken and butternut squash mixture.
- 7If using, sprinkle feta cheese over the filling.
- 8Roll the tortillas tightly, folding in the sides as you go to create a wrap.
- 9Slice the wraps in half and drizzle with balsamic glaze before serving.
Equipment
Ingredients
- ●1 lb flank steak
- ●2 cups mushrooms, sliced
- ●1 medium onion, sliced
- ●2 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●4 large tortillas
- ●1 cup shredded lettuce
- ●1/2 cup diced tomatoes
- ●1/4 cup ranch dressing
Instructions
- 1Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- 2Season the flank steak with salt and pepper, then add it to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- 3Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
- 4In the same skillet, add the remaining tablespoon of olive oil, sliced mushrooms, onion, and garlic. Sauté until the mushrooms are browned and the onions are translucent, about 5-7 minutes.
- 5Warm the tortillas in a separate pan or microwave until pliable.
- 6To assemble the wraps, place a layer of shredded lettuce on each tortilla, followed by sliced steak, sautéed mushrooms and onions, diced tomatoes, and a drizzle of ranch dressing.
- 7Roll up the tortillas tightly to enclose the filling, folding in the sides as you go.
- 8Cut the wraps in half and serve immediately.
Equipment
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