Healthy Lunch Wraps
Total Time
30 mins
Prep Time
30 mins
Rating
4.92 out of 5 stars
(23)
Ingredients
4 servings
- Dijon Mustard Vinaigrette
- ¾ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- ¼ cup fresh lemon juice
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 garlic clove
- ½ teaspoon sea salt
- ¼ cup grated Parmesan cheese, optional
- For the Wraps
- 2 cups cooked chickpeas, drained and rinsed
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 3 curly kale leaves, stemmed and finely chopped
- 6 Brussels sprouts, thinly sliced
- ½ cup thinly sliced radicchio
- 1 ripe avocado, sliced
- Grated Parmesan cheese, optional
- 4 extra-large tortillas
How would you rate this recipe?
Preparation
Chef’s notes
These sandwich wraps are delicious right after they’re made, but they also keep well in the fridge for a day or two, making them a great meal prep lunch option.
If you assemble them ahead of time, wrap them tightly in foil and refrigerate them until you’re ready to eat.
Enjoy these lunch wraps as a meal on their own, or serve them with a side salad or fresh fruit.
Pack one for lunch with a piece of seasonal fruit or fruit salad, or take some broccoli salad, carrot salad, or pasta salad as a side.