Sigh. It's that time of year again. Time to say "So long, summer!"
By the time you are reading this, I am back in my classroom, welcoming all my new students with a smile. There's a certain excitement about the first week of school - new students, new teachers, new classes. I still even get excited to go back to school. (It always helps that I make sure to indulge in a couple new back-to-school outfits... teachers need new clothes, too!)
To continue the excitement, I've committed to finding a few new packed lunch ideas to spice up the same-old, same-old. (Because we all know I'm not going anywhere
near the school cafeteria...)
I've already introduced my Orchard Harvest Chicken Salad
, and today, I'm showing you some delicious Greek Veggie Wraps
Wraps are such a great lunch option - easy to make, easy to take with you. These wraps are full of Greek flavor, with hummus, couscous, feta cheese, veggies, and banana peppers. They're really quick to assemble, too! (Which is definitely a bonus when you're rushing around the kitchen at 7:30am trying to find something for lunch. What can I say, I've never been one to pack lunch the night before.)
If you've never had couscous, you need
to try it. This was my first taste of couscous, and I loved it! It's kind of like super, super small pieces of rice. I imagine it would be a nice alternative to rice or orzo in any recipe. In these wraps, it adds the perfect texture, plus makes them a little bit more filling.
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Can be found in the Ethnic food aisle.[/caption]
The hardest part about the wraps is the couscous - and it takes a whole 5 minutes. Just bring some water to boil, add the couscous (following the proportions on the box), cover & remove it from the heat, and let sit for 5 minutes. Done!
To assemble the wraps, start with a large tortilla. You can find flavored tortillas in the deli section of the store. Spread it with a thin layer of hummus, then a few spoonfuls of couscous.
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Then the veggies. Baby spinach, shredded carrots, chopped tomatoes. Then the fun stuff! Banana peppers & feta cheese. (Don't skip the banana peppers; they make
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4. Baby spinach + shredded carrots
5. Chopped tomato
6. Banana peppers + feta cheese[/caption]
Now, the hardest part: rolling up the wrap without losing all the fillings. Start by folding up the bottom flap. Then, fold in the sides and roll as tightly as you can into a burrito shape.
If you're taking it to go, I suggest you wrap it in foil. It stays rolled up very nicely, plus makes it super easy to eat later.
These Greek Veggie Wraps
are so fresh! They make such a healthy lunch, without feeling too
healthy. (If you know what I mean.) I'm not gonna lie... I'm excited to pack my lunch this week. :)
Greek Veggie Wraps
- For the wraps
- cooked whole wheat couscous
- baby spinach leaves
- diced tomatoes
- shredded carrots
- chopped banana peppers
- crumbled feta cheese
- 10" tortilla wraps
To assemble wraps, lay out a wrap on a work surface and spread with a layer of hummus. Top with a spoonful of couscous. Add on the veggies, as much as you like of each. Finally, top with the banana peppers, feta, and a drizzle of the balsamic dressing.
To roll wrap, fold the bottom edge up, then fold the sides inward. Roll the wrap up as tightly as you can to enclose all the fillings. If you're taking it to go, wrap it in foil for the least messy eating experience. Keep in refrigerator.
Adapted from Annie's Eats