Some of us will be returning to work, school, college or may just even be on the road tomorrow and therefore thinking about a ‘food on the move’ option to make today. Here’s one that straddles the ‘wrap’ or ‘salad’ idea since it has a bit of both. It’s a single serve recipe for a ‘normal’ portion so will probably make 2 WLS ones, depending upon how far out of surgery you are.
It is filled with our favourite Greek salad ingredients – cheese, olives and cucumber and a multi-seed high protein tortilla wrap has been used to make this packed lunchbox special. You could replace the wrap with an egg omelette type one if preferred. It’s served with a full-of-flavour sun-dried tomato and butter bean salad which is both sustaining and nutritious in the right portion size.
This is a new strand of recipes and meal ideas for those who are looking for meals ‘on the go’. There will be plenty more if they prove popular – interested?
GREEK SALAD WRAP LUNCHBOX
30 g/1 oz romaine lettuce, shredded
30 g/1 oz cucumber, seeded and chopped
30 g/1 oz light feta or Greek salad cheese, crumbled
15 g/½ oz stoned/pitted Kalamata olives, halved (about 3)
15 g/½ oz red onion, finely sliced
1 multi-seed protein tortilla wrap (I used a Warburtons wrap)
210 g/7 oz can butter beans, drained
15 g/½ oz sun-dried tomatoes, chopped
handful rocket leaves
squeeze of lemon juice
salt and freshly ground black pepper
- Mix the lettuce with the cucumber, cheese, olives and onion. Pile into the middle of the wrap then wrap tightly, folding the ends in to enclose the filling. Halve and wrap in cling film, foil or grease proof paper if liked.
- To make the salad accompaniment, mix the butter beans with the tomatoes, rocket, lemon juice and salt and pepper to taste. Place in a lidded container.
- Chill until ready to eat or store until transporting.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 352
PROTEIN: 22 g
CARBOHYDRATE: 39.5 g
FAT: 10.9 g
Image courtesy of http://www.tesco.com