Burritos are easy to take to work, can be as healthy as you want, and always go down well in my household. I usually serve them with all the ingredients in individual bowls, then everyone can just make them with their favourite ingredients.
To take them to work, I roll the wrap and cover it with Glad wrap. In a separate container, I take the filling. Then I can assemble the burrito at work. We have a sandwich press in my lunch room at work so I can toast the wrap as well.
How to Make a Burrito
Put a wrap on to a dinner sized plate. Assemble the filling on the wrap as shown in the photo. Don’t overfill it
Fold the bottom half up
Fold sides in
Pick it up and enjoy! Use a sandwich press if you want it toasted
This is the salad recipe that I have used many times over. It is delicious, versatile and healthy. The basis for it is just three ingredients, then you can customise it to suit your taste.
60g baby spinach ( or approx. 2 cups, or half a bag of spinach from the supermarket
250g cherry tomatoes (or two large tomatoes cut up)
1/2 continental cucumber (or 1 Lebanese cucumber)
Rinse spinach in a colander. Break off stems and remove leaves that are blemished. Wash tomatoes and add to spinach. Cut up the cucumber and add to spinach. Place in an airtight container in the fridge. It will last about 4 days.
30 kCalories per serving, total recipe 90 kCalories. Serves 3 for mains, 5 for side dish. 2g Protein, 6g Carbohydrate, 0g fat
feta cheese or shredded low fat tasty cheese (see note at bottom of recipe)
roast baby beetroot, skinned and diced
nuts, e.g. pine nuts, sliced almonds, pistachios
seeds, e.g. quinoa, flax seed, sunflower seeds
dressings, e.g. vinaigrette, Greek or Italian salad dressing, low fat mayonnaise
lean protein – grilled chicken breast, low fat ham or bacon (grilled), tin of tuna in low fat sauce, boiled egg
fruit, e.g. mango, apple, pear, dried fruit such as apricots or cranberries
herbs, e.g. parsley, chives, mint
My favourite combinations
Basic recipe plus:
olives, feta cheese and Greek dressing
chicken breast, avocado, snow peas
Feta cheese, baby beetroot, celery
cos lettuce, boiled egg, low fat mayonnaise
small can of tuna in sun-dried tomato and onion (John West brand, 99% fat free)
Meal Prep Idea
Make the basic salad, divide into 3 portions. Each portion is your lunch. Take the extras to work separately and add just before you eat it, then the salad won’t go limp and soggy.