Roasted Red Pepper Hummus and Veggie Wraps

I don’t know about you, but I have such a hard time coming up with lunch ideas. And it doesn’t help that my husband is really limited to what he can bring with him. He’s on the road non-stop and his “office” is his car, which means I can’t pack anything that needs to be warmed in a microwave.

This week, I decided to make wraps. Boring, I know, but it’s an improvement from the peanut butter and jelly sandwiches he’s been taking.

For this particular wrap, I made a roasted red pepper hummus, and I added baby spinach, shredded carrots, sliced cucumber and red onion, and shredded iceberg lettuce from Ancho Lentil Tacos I made earlier in the week. The wrap bread itself was an extra-large, whole wheat tortilla. Simple, fast and cheap. My kind of meal.

Do you have suggestions for cheap and easy lunch ideas that don’t require a microwave?

 

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CSA Week 7

This week’s CSA pickup introduced new items, such as red onion, garlic and cabbage. We also received some more sugar snap peas, as well as a bunch of radishes, which I sliced up for lentil tacos, and a couple of heads of lettuce. I’m starting to get tired of lettuce. I love me some salads, but I’m finding that we can’t keep up with all the lettuce and we’re having to throw some out at the end of the week, which is frustrating. Still, I feel like we’re starting to receive more veggies that can take center stage in a meal.

I hope everyone is doing well!

And I would like to take a moment to personally thank my awesome friend and neighbor, Neil, who solved my blurry picture problem. Apparently, I just needed to clean my camera lens (I told you I suck at photography).

Roasted Red Pepper and Hummus Wrap

I always have a difficult time coming up with new lunch ideas. My husband attends school during the day, so he doesn’t have access to a microwave. That means I’m limited to making something that doesn’t need to be heated.

Because we are on a budget, we tend to eat the same thing for lunch a few days in a row. But I don’t mind since breakfast and dinner are there to break up the lunch monotony. This week, I decided to do wraps. Like stir-fry, anything goes, so they are a great way to use up extra vegetables. I stuck with hummus for my protein, but an olive-nut spread would also be delicious. For my fillings, I used baby spinach, seedless cucumber, red onion, and roasted red peppers. I used a little help from the grocery with the hummus and roasted red peppers; making both is an easy process (and cheaper than store-bought), but I’ll admit, I’ve been lazy lately.

For the wrap bread, I like to use whole wheat lavash bread, which is a little thicker than a tortilla, but thinner than pita bread. But if you can’t find it (I picked it up from Whole Foods), a tortilla will certainly work.

Roasted Red Pepper and Hummus Wrap

Provides four lunches for 2 people

Ingredients:

2 packages whole wheat lavash bread (freeze one until ready to use)
1 16 oz. container hummus (I’ll be using some of this for another recipes this week)
1 jar roasted red peppers
1 small red onion, sliced thinly
1 seedless cucumber, sliced thinly
1 package baby spinach

Directions:

Lay the lavash bread or tortilla out flat. Spread a generous amount of hummus all over the surface, and follow up with the spinach, onion, and cucumber. Tightly roll the wrap and cut in half at a diagonal.

Serve with multi-grain chips and fruit.

Enjoy!