Healthy Lunch Wraps

These nutritious wraps make the ideal packed lunch! Packed with greens, avocado, and a honey-Dijon chickpea salad, they are tasty and filling.Healthy Lunch Wraps

Healthy Lunch Wraps

I generally eat salads or bowls for lunch, but when I have the ingredients for these nutritious lunch wraps on hand, I’m all for sandwiches. They are full of robust chickpeas, creamy avocado, and crisp kale salad, making them both fresh and filling. However, the dressing is the key component that gives them their unique flavor. I whip up this spicy, savory honey-Dijon vinaigrette in the blender until it’s creamy and emulsified.Healthy Lunch Wraps

Toss some of the dressing with the veggies, mash some with the chickpeas, and serve the remaining dressing on the side for dipping as I put these sandwich wraps together. I adore that these tasty, nutritious wraps can be made with only one strong sauce and basic ingredients like spinach and chickpeas. They make the ideal weekday meal, in my opinion.Healthy Lunch Wraps

Healthy Lunch Wraps Recipe Ingredients

I use basic, fresh ingredients to make these sandwich wraps. They contain the following:

• The dressing! It’s a zesty blend of salt, honey, Dijon mustard, lemon juice, white wine vinegar, olive oil, and garlic. To make it even creamier, you can add a small amount of Parmesan cheese if you’d like.Healthy Lunch Wraps
• Chickpeas—They give these lunch wrappers more substance. I mash them with some of the dressing, salt, and pepper for seasoning.
• Veggies—I use shredded kale, shaved Brussels sprouts, and radicchio to make a crisp salad. These greens combine to make a lovely blend of colors and flavors, but you could use just kale if you want to make the lunch wraps simpler.
• Avocado—I adore the way the sharp greens contrast with its creamy richness.
• Parmesan cheese—for a deep, nutty taste. You can omit it if you’re vegan.
• And extra-large tortillas—to sum it up!

How to Assemble These Sandwich Wraps

These chickpea salad wraps are simple to prepare if the dressing is well combined.

First, mash the chickpeas. Add salt, pepper, and a little amount of the dressing to them, then mash until they are mostly broken down. For texture, I prefer to leave some chickpeas whole.Healthy Lunch Wraps

Then, toss the salad. In a large bowl, combine the radicchio, Brussels sprouts, and kale. Add the dressing and toss to coat the vegetables.

Finally, assemble the wraps! Distribute the avocado, kale salad, and chickpeas among the tortillas. If using, top with Parmesan cheese. Cut the veggie wraps in half, wrap and roll each tortilla around the ingredients, and serve with the leftover dressing for dipping.

That’s it!

Healthy Lunch Wraps Prep and Serving Suggestions

These sandwich wraps make a terrific meal prep lunch because they are excellent right out of the oven and hold nicely in the refrigerator for a day or two. Wrap them tightly in foil and keep them in the refrigerator until you’re ready to eat them if you’re assembling them in advance.

Serve these lunch wraps with fresh fruit or a side salad, or eat them as a dinner. Bring one to lunch together with some seasonal fruit or fruit salad, or serve it with macaroni salad, broccoli salad, or carrot salad. Have fun wrapping!

More Healthy Lunch Recipes

Try one of these nutritious lunch ideas next if you enjoy these sandwich wraps:

• The Greatest Egg Salad
• Sandwich with Caprese
• Sandwich with Chickpea Salad.
• Black Bean and Corn Salad
• Orzo salad
• Quinoa salad with Mediterranean flavors
• Choose from these 50+ Healthy Lunch Ideas or the Best Buddha Bowl!

Healthy Lunch Wraps

These sandwich wraps make the ideal nutritious midday meal! Fresh, filling, and bursting with flavor from the zesty vinaigrette, they are delicious.

Ingredients

Dijon Mustard Vinaigrette

• Half a cup of virgin olive oil
• Half a cup of white vinegar
• Half a cup of fresh lemon juice
• Three tablespoons of Dijon mustard
• Two tablespoons of honey
• One clove of garlic
• Half a teaspoon of sea salt
• Optional: ¼ cup grated Parmesan cheese

For the Wraps

• Two cups of rinsed and drained cooked chickpeas
• Half a teaspoon of sea salt
• Ground black pepper fresh
• Three curly kale leaves, cut finely and stemmed
• Six Brussels sprouts, cut thinly
• Half a cup of radicchio, thinly sliced
• One ripe avocado, cut into slices, with optional grated Parmesan cheese
• Four extra-large tortillas

Instructions

• Prepare the dressing. Put the oil, vinegar, lemon juice, mustard, honey, garlic, salt, and cheese (if using) in a blender. Blend until emulsified and creamy.
• Prepare the filling for the wrap. Combine the chickpeas, salt, and several grinds of pepper in a small bowl and mash them with a potato masher. Add ¼ cup of the dressing.
• Toss the radicchio, Brussels sprouts, and kale with ⅓ cup of the dressing in a medium bowl.
• Put the wraps together: Spoon the tortillas with the chickpea mixture, salad mixture, avocado, and cheese, if using. Over the filling, fold the tortilla’s left and right sides. Roll the tortilla wrapper shut after folding the bottom flap up and over the filling. Serve with the leftover dressing on the side for dipping, then wrap in foil and cut in half crosswise.