Healthy Lunch Wraps

Name: Healthy Lunch Wraps
Prep time: 30 min
Total time: 30 min
Yield: 4 serving
Ingredients: 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; 2 cups cooked chickpeas; ¼ teaspoon sea salt; freshly ground black pepper; 3 curly kale leaves; 6 Brussels sprouts; ½ cup thinly sliced radicchio; 1 ripe avocado; grated Parmesan cheese; 4 extra-large tortillas

User Reviews

4.9

72 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
American

Healthy Lunch Wraps

Iris Warren

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These sandwich wraps are a perfect healthy lunch! They're fresh, satisfying, and packed with bold flavor from the zingy vinaigrette.

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Ingredients

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

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Instructions

Make the dressing. In a blender, combine the oil, vinegar, lemon juice, mustard, honey, garlic, salt, and cheese, if desired. Blend until creamy and emulsified.
Make the wrap fillings. In a small bowl, use a potato masher to mash the chickpeas with ¼ cup of the dressing, the salt, and several grinds of pepper.
In a medium bowl, toss the kale, Brussels sprouts, and radicchio with ⅓ cup of the dressing.
Assemble the wraps: Divide the chickpea mixture, salad mixture, avocado, and cheese, if using, among the tortillas. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the tortilla up and over the filling and roll the wrap closed. Wrap in foil, slice in half crosswise, and serve with the remaining dressing on the side for dipping.