It’s been a busy few weeks and when I’m on the go day after day, I try to find healthy lunch ideas I can quickly make and take with me.
This wrap is not only tasty, but gluten free and easy to roll, wrap in foil, and go. The brown rice wrap (from Trader Joe’s) nicely holds the spinach, chopped tomatoes, carrot slivers, avocado and leftover shredded chicken tossed with tahini sauce. Clean, whole foods all rolled up into a gluten free wrap that holds up while being transported – what’s not to like?
You can make this wrap with your favorites, too – turkey, leftover sliced or ground beef, even baked tofu. Add as many vegetables as you can fit in the wrap to boost your veggie and nutrient intake. The key to keeping it healthy is to use the tahini dressing instead of cream cheese, ranch or sour cream.
Tahini is made from sesame seeds and is rich in phosphorous, magnesium, potassium and iron. Tahini is a great source of calcium and is high in B and E vitamins. It helps maintain healthy cell growth, skin and muscle tone and gives you a boost of protein. The dressing is quick to make (I used my immersion blender) and you will have enough leftover to save for another day.
Here is the dressing recipe adapted from Power Foods cookbook:
1 minced garlic clove
¼ cup tahini
juice of one large lemon
pinch of sea salt
dash of pepper
3-4 TBSP water
Using an immersion blender, blend first five ingredients adding water one tablespoon at a time until desired consistency is reached.
This dressing is also good tossed in a kale salad and can be used as a veggie dip.
What is your favorite wrap combination?