Easy Salad Wrap
This easy Salad Wrap is one of my go-to make-ahead lunches for myself. It's easy to prep, is loaded with nutrition, and has the yummiest mix of flavors and textures.
Servings: 4
Calories: 359kcal
Equipment
Ingredients
- 4 cups chopped romaine lettuce
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 tomato (chopped)
- 14.5 ounce can chickpeas (rinsed and drained)
- ½ cup crumbled feta cheese
- 1 cup fully cooked chicken (chopped, optional)
- ½ cup parsley leaves and/or mint leaves (minced; optional but recommended)
- 4 burrito-size tortillas
- ½ cup prepared hummus
- ¼ cup lemon juice
- salt and pepper
Instructions
- Add the lettuce, carrots, cucumbers, tomato, chickpeas, feta cheese, and chicken (if using), parsley and/or mint (if using), hummus, and lemon juice to a large bowl. Toss well, but gently, to combine.
- Season to taste with salt and pepper.
- Add 2 cups salad to the center of a tortilla. Fold in the sides, then fold over one side. Pull back the folded-over side and roll up.
- Serve or store each wrapped in foil or plastic wrap in an airtight container. (You can also eat the salad on its own and make it ahead of time and assemble each wrap as you want to eat it.)
Notes
- Store assembled wraps in the refrigerator for up to 3 days. Or store the assembled salad in the fridge for up to 5 days and make each wrap as you need it.
- Omit the chicken to make this recipe vegetarian.
- Omit the cheese to make this recipe dairy-free.
- Add more lemon juice for more flavor.
- Add hot sauce for more flavor.
Nutrition
Calories: 359kcal | Carbohydrates: 49g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 930mg | Potassium: 583mg | Fiber: 12g | Sugar: 6g | Vitamin A: 9824IU | Vitamin C: 15mg | Calcium: 257mg | Iron: 4mg