One of my go-to meals in college was this wrap. It’s easy, simple, and delicious; what more could a college kid want? Packed with healthy nutrients, this wrap is sure to be a great lunch or dinner for any age.
Wanting a little more protein in your wrap? No problem. Just add some beans (I recommend chickpeas), tofu, or chicken. Spinach and herb tortillas are what I recommend for these wraps, but feel free to use whichever tortilla you like best.
I love these wraps because you can make two at once, eat one for dinner, and pack the other one for work the next day. I wouldn’t recommend keeping them made up for longer than a day or two, as they tend to get soggy if they’re in the fridge for too long. But these are so quick to make, you won’t mind having to make them fresh every time.
- 1-2 portobello mushrooms, sliced
- 1/4 white onion, diced
- 1/4 teaspoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 tortilla
- 1 1/2 tablespoons garlic hummus
- 1/2 cup mixed greens or spinach, loosely chopped
- 1 tablespoon white cheddar cheese
- 1/4 tomato, diced
- 2-3 black olives, sliced
- Heat the olive oil over medium heat in a small frying pan.
- Add the mushrooms, onion, garlic, oregano, and salt to the pan and sautée.
- Spread the hummus on the tortilla, leaving an inch or two around the edge uncovered.
- Add the greens to the center of the tortilla.
- Add the mushrooms and onions on top of the greens. Try to avoid adding any liquid, as this can make the wrap soggy.
- Sprinkle the cheese on top.
- Add the tomatoes and black olives.
- Wrap the tortilla up by folding the sides in first, then the bottom, and then roll the wrap up.