I’m pretty sure basically every type of vegetable is packable, ‘wrapable’ and stackable.. So you could even make a bunch of wraps at the beginning of the week.

Wrap them up and bring them to work the next day. And the day after that, from Monday ’till midweek. Easy and unique. Or so to speak. Wrap it up with these 3 recipes. Enjoy your workweek 😋.

lunch-category-the-chickpeas-cuisine-recipes

3 times to wrap up your lunch

Michelle Braakhuis
I’m pretty sure basically every type of vegetable is packable, ‘wrapable’ and stackable.. So you could even make a bunch of wraps at the beginning of the week.
Prep Time 15 mins
for pesto wrap extra 20 mins
Course Lunch
Cuisine European
Servings 12 wraps
Calories 294 kcal

Equipment

  • bowls
  • spirelli slicer
  • pan

Ingredients
 
 

WRAP WITH GARLIC-HERB BUTTER

  • 125 g vegan butter room temperature
  • 1-2 cloves garlic minced
  • 2 tbsps fresh parsley finely chopped
  • 2 tbsps fresh chives finely chopped
  • 1-2 tsps lemon zest
  • 1 tsp nutritional yeast
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 4 tortilla wraps
  • 1 cucumber thinly sliced
  • 2-4 tbsps fresh chives finely chopped
  • 4 carrots, sliced with a spirelli slicer (or buy a small bag of julienne peen)
  • small bag baby spinach
  • fresh alfalfa sprouts

WRAP WITH FALAFEL AND HUMMUS

  • 20 falafel balls store bought
  • 4 wraps
  • hummus store bought or homemade recipe here
  • 2 tomatoes diced
  • 1 cucumber diced, without seeds
  • 1 tbsp lemon juice
  • 1 sprig fresh parsley
  • 150 g plant based yogurt mixed with black pepper
  • 8 leaves fresh mint
  • 50 g romaine lettuce freshly chopped

WRAP WITH PESTO

  • 300 g tempeh
  • 1 red onion
  • 2-3 cloves garlic minced
  • 10 tbsps soy sauce
  • 4 tbsps ahornsirup
  • 4 wraps
  • 1 tbsp pesto per wrap (recipe here)
  • small bag arugula
  • 2 pointed peppers (sweet)
  • 4 tbsps pine nuts for garish

Instructions
 

WRAP WITH GARLIC-HERB BUTTER

  • Mix everything from the vegan butter till the black pepper together, and set it aside in a sealable container in the refrigerator.
  • Cut all the ingredients.
  • Take a tortilla wrap and spread the herb butter into a long rectangular shape down the centre.
  • Add the cucumber slices, chives, carrot, baby spinach and alfalfa sprouts.
  • Use as much as you like.
  • Wrap the tortilla and cut in the middle.
  • Enjoy your wrapped-up lunch 😉.

WRAP WITH FALAFEL AND HUMMUS

  • Prepare the falafel as shown on the package.

  • Mix the tomato and cucumber cubes together in a bowl with the lemon juice and parsley.
  • Chop the mint leaves and mix in another bowl with the yoghurt-black pepper mixture.

  • Spread a thick layer of hummus into a long rectangular shape down the centre of the tortilla wrap.
  • Add the lettuce and falafel
  • Add the tomato-cucumber mix and sprinkle with the yoghurt mixture.
  • Wrap the tortilla and cut in the middle, enjoy.

WRAP WITH PESTO

  • Cut the tempeh into thin slices, approximately 1 cm thick.
  • Mix all the spices and herbs together and place the tempeh into the mixture.
  • Marinade the tempeh for at least 20 minutes, if possible much longer (1 night in the fridge).
  • Cut the sweet pointed pepper into thin slices and grill for a couple of minutes in a grill pan.
  • Spread 1 tablespoon of pesto into a rectangular shape down the centre of the tortilla wrap.
  • Add slices tempeh, pepper and argula.
  • Garnish with pine nuts.
  • Wrap the tortilla and cut in the middle, enjoy!

Nutrition

Calories: 294kcalCarbohydrates: 31gProtein: 11gFat: 15gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 1339mgPotassium: 455mgFiber: 3gSugar: 9gVitamin A: 4505IUVitamin C: 11mgCalcium: 113mgIron: 3mg
Keyword falafel, garlic-herb, gluten free, hummus, lunch, pesto, vegan, wraps
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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