Grab-and-Go Wraps
Article By: Bruce Weinstein and Mark Scarbrough


We've got lots of ideas to spice, fill, and season the wrap so you'll have lunches with variety and taste.



Everyone loves wraps. And why not? They’re excellent grab-and-go lunches.

What’s better is that you can make a filling well in advance, then have lunch (or even dinner) for several days as the filling stays in the fridge.

Filling Covered, will keep refrigerated for…
Salmon Salad Wrap Filling 3 days
Sun-Dried Tomato Hummus 7 days
Turkey Enchilada Wrap Filling 4 days
Concerned that things will get boring? Not a chance — we’ve got plenty of ideas to spice, fill and season wraps so you’ll have lunches rich with variety and taste. Start your chopping…so that you may have a healthy lunch on the run. Just remember, the POINTS® values apply only to the fillings.

Salmon Salad Wrap Filling
Makes 4 servings POINTS® value | 3 per 1/2 Cup Serving

Nothing’s easier — or tastier — than this quick salmon salad filling. And it's not just limited to wraps. You can eat it in lettuce leaves or large, hollowed-out tomatoes. Want it spicier? Give the mix several dashes of hot red pepper sauce.
Ingredients
1 1/3 cup canned salmon, drained
1/4 cup fat-free mayonnaise
1/4 cup dill pickle, chopped
1/4 cup celery, chopped
1/4 cup red onion, chopped
1 1/2 tsp lemon-pepper seasoning

Instructions
Mix all the ingredients in a medium bowl.
Sun-Dried Tomato Hummus
Makes 6 servings POINTS® value | 2 per 1/3 Cup Serving

Hummus is a Middle Eastern spread made from ground chickpeas — but once you beef it up with lots of flavors and textures, it’s great in a wrap for an on-the-go lunch. Or try it on its own as a dip for cut-up vegetables or even as a topping on a baked potato.
Ingredients
1 oz sun-dried tomatoes (do not use those canned in oil)
1 3/4 cups canned chickpeas, drained and rinsed (one 15 1/2-ounce can)
3 Tbsp lemon juice
2 Tbsp tahini
1 clove garlic, minced
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper

Instructions
Bring a tea kettle of water to a boil over high heat. Place the sundried tomatoes in a medium bowl; cover with boiling water to a depth of 1 inch. Set aside to soak for 10 minutes.

Drain tomatoes, reserving 3 tablespoons of the soaking liquid.

Place the soaked tomatoes, chickpeas, lemon juice, tahini, garlic, onion powder, salt and pepper in a large food processor fitted with the chopping blade. Process until smooth, scraping down the inside of the canister as necessary.
Turkey Enchilada Wrap Filling
Makes 4 servings POINTS® value | 2 per 1 Cup Serving

There’s not much work here, other than making the wrap for lunch before you’re out the door for work in the morning. This filling also makes a great topper for nachos on game day.
Ingredients
8 ounces cooked deli turkey meat, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, seeded and diced
1/4 cup red onion, chopped
1/3 cup barbecue sauce
1 tsp ground cumin

Instructions
Stir all the ingredients in a large bowl.

To make a wrap:
Lay a medium, fat-free, whole wheat tortilla flat (a POINTS value of 1) on your work surface. Place the filling in a line down the center of the tortilla. Roll the wrap closed and keep refrigerated until you’re ready to eat. Want even more flavor? Add any of these extras:
For a POINTS value of 0:
1/4 cup alfalfa or other sprouts
1/4 cup shredded carrots
2 Tbsp sliced radishes
2 Tbsp diced cucumber
2 pitted black or green olives, minced
1 diced jarred pimiento or roasted red pepper
1 sliced pickled jalapeño chile, minced
Several leaves green leaf, red leaf, or Romaine lettuce, chopped
For a POINTS value of 1:
2 Tbsp reduced-fat sour cream
2 Tbsp low-fat shredded Cheddar or Swiss cheese

Next Steps
Share your favorite recipes on the Lettuce Wraps message thread.
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