Lunch Wraps | 3 Delicious Ways | The Domestic Geek

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Today we're making a protein wrap, a Thai wrap and a Philly cheese wrap!

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Crunchy Protein Power Wrap

1 large whole wheat tortilla
½ cup canned salmon or tuna, flaked
1 boiled egg, chopped
2 tbsp hummus
salt and pepper
½ cup carrots, shredded
½ cup red bell pepper, julienned
¼ English cucumber, sliced

In a medium bowl, mix salmon, egg and hummus.
Spread mixture on a large tortilla.
Top with carrot, bell pepper and cucumber.
Roll.
Enjoy!

Tangy Thai Tofu Wrap

1 large whole wheat tortilla
1 tbsp peanut butter
½ lime juiced
1 tsp soy sauce
1 tsp honey
¼ tsp ginger, freshly grated
hot chili flakes to taste
1 cup pressed tofu, cut into strips
OR 1 cup chicken or salmon, cooked and shredded
½ cup red cabbage, shredded
½ cup carrots, shredded
½ cup red bell pepper, julienned
crushed peanuts (optional)

In a small bowl, combine peanut butter, lime juice, soy sauce, honey, ginger and chili flakes. Whisk well.
Use ¾ of the dressing to marinate the tofu for at least 30 minutes.
Place tofu strips on a parchment-lined baking sheet.
Bake at 375°F for 20 minutes, flipping once during cooking.
Allow tofu to cool completely.
Toss bell pepper, carrots and cabbage in remaining ¼ of the dressing.
Place cooled tofu on a whole wheat tortilla and top with dressed veggies.
Roll.
Enjoy!

Philly Cheese Wrap

1 large whole wheat tortilla
¼ red onion, diced
½ green bell pepper, diced
½ cup cremini mushrooms, sliced
¼ tsp garlic powder
salt and pepper to taste
hot sauce to taste
1 cup cooked chicken OR roast beef
2 slices provolone cheese

Heat olive oil in a large frying pan.
Cook onion, pepper and mushrooms, until softened, about 5-7 minutes.
Add cooked chicken,garlic powder, salt, pepper and hot sauce and cook for another minute.
Place provolone on a whole wheat tortilla.
Top with chicken mixture.
Roll.
Enjoy!

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