A fresh lunch wrap is my latest fav. I love to make a filling lunch by transforming leftovers and mix up my usual food routine. Since starting a clean-eating 30 day plan, I've had to open my menu up and get more creative with my meals. I love anything wrapped in a tortilla, so these little lunch wraps fit right into my repertoire.
The Tortilla
I'm going to share two recipes for very different lunch wraps, but they have one thing in common. I am in love with Siete brand cassava flour tortillas. They are gluten and soy free. And of all the gluten free tortillas I have tried, these have by far the best texture. I like to warm them up in a pan so they get a little crisp on the outside and they have a tender chew on the inside. They are the perfect vessel for a lunch on the go and are great to pack in a lunchbox.
Wrap #1: Steak and Veggies
This lunch wrap starts with leftover grilled steak. We could choose a whole variety of veggies that go with steak, but one of my favorite combinations is mushrooms and onions. Since my husband hates mushrooms, lunch is a better way for me to get them on my plate. I have some arugula on hand which I like for the peppery bite, but any green leaf lettuce would be good. Spinach. Romaine. Whatever. I just dressed the greens with a little olive oil and lemon juice. Lastly, for this recipe I wanted to add a little garlic, so I tossed in a clove of roasted garlic from the freezer.
Steak and Mushroom Wrap
Ingredients
- 2 Siete Cassava Flour Tortillas
- ½ cup cooked steak slices
- 3 baby bella mushrooms
- ¼ cup sliced sweet onions
- ½ cup baby arugula
- 2 cloves roasted garlic (one clove on minced raw garlic is okay)
- 4 teaspoon olive oil
- 1 teaspoon lemon juice
- salt and pepper
Instructions
- Slice steak, mushrooms, and onions.
- Heat a skillet on medium-high and add 2 teaspoons of olive oil.
- Saute mushrooms and onions until soft. Add roasted garlic and smash in to mushrooms and onions. Season with a little salt and pepper. Set aside.
- Put both tortillas in the pan until they are lightly toasted. No need to wipe out the pan, the flavor from the veggies with coat the tortillas. Remove tortillas from the pan.
- In a small bowl, mix the other 2 teaspoons of olive oil with lemon juice. Add a small pinch of salt and mix to coat.
- Assemble the wraps: layer steak, mushrooms and onions, and dressed greens onto the warm tortillas. Fold over and wrap tightly. Enjoy!
Wrap #2: Salsa Chicken and Veggies
My other favorite lunch wrap may as well be called a burrito. I'm not sure what the technical difference is between a burrito and a wrap. But this one is still gluten and dairy free, so I'll call it a wrap instead.
I start with leftover/precooked chicken tenders. Shred the meat and heat it with salsa. I happen to have a favorite green chile salsa that adds a balanced flavor of heat and tang. Then it was just about getting some veggies in. Red bell pepper (loaded with vitamin C), sweet onions, pinto beans (high in folate), and avocado (the healthy fat and has folate). A squeeze of lime juice and I'm so happy. This is a nutritious, filling, and balanced meal.
Salsa Chicken Lunch Wrap
Ingredients
- 2 siete cassava flour tortillas
- 4 ounces cooked chicken
- ¼ cup green chile salsa
- ½ cup pinto beans
- ¼ cup chicken stock
- 2 teaspoon olive oil
- ¼ cup red bell pepper
- ¼ cup sweet onions
- ½ avocado
- ½ lime
Instructions
- Shred chicken and slice bell pepper and onion.
- Drain and rinse pinto beans. Heat in a small sause pan with chicken stock.
- Heat a saute pan to medium and add oil. Saute bell pepper and onions until they are cooked through. Remove from pan and set aside.
- Add shredded chicken and salsa to pan. Cook for 1-2 minutes until heated through.
- Heat tortillas in pan until they are warm and pliable.
- Layer avocado, a squeeze of lime, chicken, onions, bell pepper, and pinto beans onto warm tortilla. Fold over and wrap tightly. Enjoy.
For quick videos, check out the Steak and Mushroom or Salsa Chicken and Veggies.
Tanis says
You are amazing!! I love it all!