As spring kicks into gear and temperatures climb, we start looking for lighter, cooling dishes. It’s tough to enjoy a beef stew or thick chili when it’s 95 and humid. Luckily spring and summer bring a rotating buffet of delicious seasonal vegetables and fruits.
One of my favorite ways to use fresh produce is in a wrap. You can only have a bowl of salad so many times before it gets old. This way you can still have all the greens and good toppings but in a portable, desk-friendly format. Wraps are easily adaptable to just about any veggie or dip (such as hummus, guacamole, or sriracha ranch).
This wrap packs the healthy fats of avocado, the anti-cancer and inflammation-fighting power of beets, the hydration of cucumber and greens in one fabulous lunch. But feel free to sub in another type of green (spinach, kale, beet greens) or other veggies you have on hand. On average, you should eat about 2 1/2 cups of veggies per day, and a wrap should contain approximately 1 cup.
- 1 tortilla
- 1 whole roasted beet (4-5 slices)
- 1/2 cucumber, skin on if organic
- 1/2 avocado
- 1/4 head of romaine (or 1/2 c greens)
Step 1: Cut up your avocado, cucumber, & beets. Spread the greens on the tortilla, top with veggies. Roll up and enjoy!
*Some time saver tips:
- Use canned beets for the slices
- Pick up pre-cut cucumber from a salad bar
- Use packaged guac instead of an avocado