This is a very easy recipe for a quick and satisfying mid-week lunch. It’s so easy that I almost hesitate to call it a recipe.
I rarely cook lunches as I mostly rely on whatever leftovers we have in the fridge to take care of that meal of the day. However, sometimes we don’t have anything left from our previous meals, which tends to happen more frequently since we’ve been using a meal delivery system. On those days, the last thing I want to do is to make anything too elaborate or complicated. And quite frankly, I feel that I spend enough time taking care of our dinners, which I see as the first more important meal (then comes breakfast… and then lunch) so my priority for lunchtime is to make it fast but yet have something yummy.
This is why I love wraps! You can pack them with delicious and nutritious food and it usually doesn’t require too much time preparing them. Here, you can grill your vegetables ahead of time and use store-bought hummus to make it even faster.
I also love how versatile it is. You can easily substitute spinach for kale, use tomatoes or eggplants, try feta cheese instead of goat cheese, fresh mint instead of basil etc… The variations are truly endless. I just wouldn’t let go of the hummus, as it gives a nice creamy (and nutritious!) dimension to the wraps. Hope you’ll like it and give it a try!
1 cup kale (deveined and torn is small pieces)
1 half lemon, juiced
Sea salt & pepper
dash of chili powder
2 zucchini, ends removed, cut lengthwise into 1/4 inch slices
1 medium red bell pepper, thinly sliced
2 tablespoons olive oil
1 cup hummus
1/2 cup red onion, thinly sliced into half moons
2 ounces goat cheese, crumbled
6 large fresh basil leaves, thinly cut in chiffonade
4 large whole wheat tortillas or multigrain wraps
In a bowl, combine the kale, lemon juice, olive oil, salt and chili powder.
Toss to mix well and set aside while it marinates.
Preheat the grill or grill cast iron pan over medium heat.
Oil both sides of the zucchinis and the pepper and sprinkle with salt & pepper.
Grill until tender and slightly charred, about 4 minutes each side.
Transfer them on a cutting board and cut them into strips.
Spread a generous spoon of hummus over each tortilla.
Add some kale.
Top with some zucchinis and red bell pepper slices, a few sliced onions, some crumbled goat cheese and a few basil pieces.
Roll the tortillas tightly and cut them in half.