With the upcoming school year right around the corner, and by right around the corner I mean in one week (for me at least), I’ve decided to do a small series of recipes that will work perfectly for back to school. Sometimes it can be a real hassle making lunch in the mornings when you’re still half-awake, especially if you’re already running late. However, I think that time should never be issue when trying to prepare a nutritious meal for yourself or someone you love, so all of my recipes will be simple, quick, and have steps that can be done ahead of time.
One of my absolute favorite things to take for lunch are sandwich wraps. They’re portable and can be eaten on-the-go and can be filled with savory or sweet fillings, whatever you’re craving for that day!
Wrap it all up, and you’re ready to go!
See how easy that was? And don’t be afraid to stray from the recipe. Add things, take things out, make substitutions with whatever you have in your fridge. Make it your own and have fun with it! Happy wrapping!
PORTOBELLO MUSHROOM VEGGIE WRAP
1 portobello mushroom cap
2 baby bell peppers (or 1/3 large)
1/2 medium-sized avocado
1/2 cup raw baby spinach
sea salt, olive oil, and lemon pepper (to taste)
grill pan (but honestly, a plain old frying pan works too)
1. Slice mushroom cap and bell peppers. Saute on medium heat with olive oil and salt until cooked thoroughly and there are a bit of grill marks on the peppers. Take off heat.
2. Warm tortilla on the pan until warm and soft. This way the tortilla won’t rip as easily when wrapping.
3. Spoon out avocado onto the tortilla and mash up. Add lemon pepper to taste.
4. Layer on mushrooms, peppers, and spinach. Wrap it up and enjoy.