• Michelle Braakhuis

3 WAYS TO WRAP' UP YOUR LUNCH


I’m pretty sure basically every type of vegetable is packable, ‘wrapable’ and stackable..


So you could even make a bunch of wraps at the beginning of the week. Wrap them up and bring them to work the next day.


And the day after that, from Monday ’till midweek. Easy and unique. Or so to speak.


Wrap it up with these 3 recipes. Enjoy your workweek 😋.

WRAP WITH GARLIC-HERB BUTTER


Ingredients for herb butter:


  • 125 g (1/2 cup + 2 tbsp) vegan butter, room temperature


  • 1-2 garlic cloves, chopped


  • 2 tbsp fresh parsley, finely chopped


  • 2 tbsp fresh chives, finely chopped


  • 1-2 tsp lemon zest


  • 1 tsp nutritional yeast


  • 1 tsp fine (celtic) sea salt


  • 1/2 tsp black pepper


Instructions:

Mix everything in a bowl and set aside in a sealable container in the refrigerator.


Ingredients wrap:

  • 
2-4 tortilla wraps (1 or 2 each)


  • 1 cucumber, cut into thin slices

  • 2-4 tbsp fresh chives, finely chopped


  • 4 carrots, sliced with spirelli slicer (or a small bag of julienne peen)


  • small bag of baby spinach


  • fresh alfalfa sprouts


Serves: 1-2 persons


Extra needed: bowl and spirelli slicer


Instructions:


Spread the herb butter into a long rectangular shape down the centre of the tortilla wrap.
Add the cucumber slices, chives, carrot, baby spinach and alfalfa sprouts.


Use as much as you like.
 Wrap the tortilla and cut in the middle.

Enjoy your wrapped-up lunch 😉.

WRAP WITH FALAFEL AND HUMMUS


Ingredients:


  • ⁃ 10-20 falafel pieces (5 per wrap)


  • 2-4 wraps (1 or 2 each)


  • 4-8 tbsp hummus, store-bought or homemade (recipe here)


  • 2 tomatoes, diced


  • 1 cucumber without seeds, diced


  • 1 tbsp lemon juice
⁃ sprig of fresh parsley


  • 150 g (3/5 cup) plant based yoghurt mixed with black pepper


  • a few leaves of fresh mint
⁃

  • 50 g (2/3 cup) of freshly chopped romaine lettuce


Serves: 1-2 persons

Extra needed: 2 bowls


Instructions:

Prepare the falafel as shown on the package.



Mix the tomato and cucumber cubes together in a bowl with the lemon juice and parsley.
Chop the mint leaves and mix in another bowl with the yoghurt-black pepper mixture.



Spread a thick layer of hummus into a long rectangular shape down the centre of the tortilla wrap.
 Add the lettuce and falafel.

Add the tomato-cucumber mix and sprinkle with the yoghurt mixture.


Wrap the tortilla and cut in the middle, enjoy.



WRAP WITH PESTO


Ingredients marinade tempeh:

  • 300 g (1 cup + 1/2 cup) tempeh

  • 1 red onion, chopped

  • 2-3 garlic cloves, chopped

  • 10 tbsp soya sauce

  • 4 tbsp ahorn/agave syrup

Instructions:


Cut the tempeh into thin slices, approximately 1 cm thick.


Mix all the spices and herbs together and place the tempeh into the mixture.


Marinade the tempeh for at least 20 minutes, if possible much longer (1 night in the fridge).


Ingredients wrap:

  • 4 (gluten-free) wraps

  • 4 tbsp pesto

  • 300 g (1 cup + 1/2 cup) tempeh

  • small bag of arugula

  • 2 sweet point peppers

  • pine nuts for garnish

Serves: 1-2 persons


Extra needed: pan and bowl


Instructions:


Cut the sweet pointed pepper into thin slices and grill for a couple of minutes in a grill pan.
Spread 1 tablespoon of pesto into a rectangular shape down the centre of the tortilla wrap.
Add slices tempeh, pepper and arugula.



Garnish with pine nuts.


Wrap the tortilla and cut in the middle, enjoy!


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