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| Black Bean Wrap Via Veggie Primer |
Wraps are a great grab and go meal for dinner or lunch. They can be packed with fresh veggies and are a great way to use leftover meat. Wraps are a cool and fresh summertime meal or pair them with soup during the cooler months. Versatile and delicious. We've found some great recipes for you to try out. Enjoy!
Black Bean Wrap
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Ingredients
1 large tortilla (whole grain or gluten-free)
1/3 cup salsa (I like Chi Chi’s Thick and Chunky – Mild)
1/3 cup black beans (low sodium, rinsed and drained if using canned)
1/4 cup organic frozen corn
1/4 avocado chopped
1 Tbsp. black olives sliced
1 cup baby greens (arugula is especially yummy)
2 sprigs cilantro (optional)
Instructions:
Place frozen corn in a strainer and rinse with warm water for about ½ minute until thawed.
Warm tortilla in microwave about 30 seconds.
Pour salsa in a strip on the half of the tortilla that's closest to you.
Spread black beans, corn, avocado and olives over salsa.
Tear leaves off cilantro stems and sprinkle over bean mixture. (Discard stems.)
Top with baby greens.
Fold side edges of wrap over the ingredients and then roll from the front edge closest to you.
Slice the wrap in half and enjoy!
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| Chicken, Cranberry Pecan Salad WrapsVia Yummiest Food |
Chicken, Cranberry, Pecan Salad Wraps Recipe
Prep time:10 mins Total time:10 mins
Ingredients:
3 cup cooked, shredded chicken
1/2 cup dried, sweetened cranberries
1/2 cup chopped pecans
3/4 cup chopped celery
1/2 cup mayonnaise
Salt, optional
White pepper, optional
1 teaspoon Parsley, fresh
4 large tortillas or wraps
Instructions:
In a large bowl combine chicken, cranberries, pecans and celery
Stir to combine
Add mayonnaise, salt, white pepper and mix well
Place tortilla on a plate
Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley
Roll wrap, cut and enjoy
Notes:
You may want to add more or less mayonnaise, depending on your taste, serve on lettuce or spinach if you desired
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| Black and Blue Steak Wraps Via Emily Bites |
Black and Blue Steak Wraps
yield: 2 wraps
Ingredients:
6 oz raw lean, trimmed flank steak, cut into thin strips
2 teaspoons blackened Cajun seasoning
1 teaspoons canola oil
2 Flatout Light Original Flatbreads
2-4 large leaves of green leaf lettuce, torn
4 grape tomatoes, sliced
1 oz crumbled blue cheese
2 tablespoons light balsamic vinaigrette dressing
Directions:
Place the uncooked steak strips into a Ziploc bag and sprinkle with the blackened seasoning. Seal the bag and shake/massage until the steak is coated with the seasoning.
Bring 1 teaspoon of the canola oil over medium heat in a medium sized skillet. When the oil is hot, add the steak strips and stir them around to coat with oil. Arrange them into a single layer and cook for 3-5 minutes, flipping occasionally, until the steak strips are cooked to taste. Remove the steak to a side plate.
Lay the Flatout flatbreads on a clean, dry surface and lay the torn lettuce down the center of each flatbread going the long way (starting at the rounded end and spreading down the length of the flatbread to the other rounded end. You can leave a bit of space at each end as you’ll be folding them over, and you do not need to cover the whole flatbread, just an area down the middle. Divide the steak evenly between the two flatbreads and place it on top of the lettuce. Split the sliced tomatoes and blue cheese between each flatbread and then drizzle with the balsamic vinaigrette. *Make sure to leave an inch or so of room at each end.*
Fold in the rounded ends of each flatbread over the filling. Then fold one of the long edges over the filling and continue to roll until the wrap is completely rolled up. Cut in half and serve.
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