I’ve received a lot of questions from readers about what I pack for lunches and snacks when I go to work each day. I’m not going to lie, I struggle just as much as the next person. But since I would much rather spend money going out to eat with my husband on date nights, taking a packed lunch and snacks is the norm.
A few of my favorite snacks being:
*Lara Bars (cashew cookie, peanut butter cookie, apple pie, and pb&j being my favorites)
*Cliff Bars (peanut butter, white chocolate macadamia and carrot cake being my favorites)
*Greek yogurt and canned pumpkin with a dollop of peanut butter
*Apples or pears with a few slices of cheese
*Sugar-free applesauce with granola
Lunch, on the other hand, is much less predictable. Sometimes I’ll tote along leftovers from dinner the night before. Other times I’ll make a quick salad with quinoa and veggies or a salad topped with lentils and feta cheese.
This week I was looking through my fridge, trying to get inspired, and saw we had whole wheat tortillas, lettuce, pesto, feta cheese and broccoli. Never one to be a fan of raw broccoli, I found that chopping the broccoli into small pieces and tossing it with the other ingredients helped to ward off the raw flavor that I typically dislike.
The wrap was super tasty and satisfying. So if you’re looking for a new addition to your workday meals, I would totally give this a try.
Chopped Green Salad Wrap
Ingredients
*1/2 cup Romaine lettuce, chopped
*1/4 to 1/3 cup raw broccoli florets, finely chopped
*1 oz. crumbled feta cheese
*1 1/2 tbsp. Trader Joe’s Champagne Pear Vinaigrette or other fruit vinaigrette of your choice
*1 tablespoon purchased pesto
*Cracked black pepper
*1 whole wheat tortilla
Instructions
*In a small bowl, combine the lettuce, broccoli, feta cheese, vinaigrette, pesto and black pepper. Toss to combine all ingredients evenly. Spoon mixture onto tortilla. Enjoy!
Happy Cooking!
Madison