I had the busiest Tuesday of my life this week. I might have overscheduled a bit, and this is coming from the girl whose aunt’s family was on an episode of Oprah in the early 2000s entitled “The Overscheduled Child.” (For real. I was there; it was boring. All I got was a free book about overscheduled children.)
I woke up, did blog stuff, went to work, went to register for a culinary certificate at a community college, went to a 2+ hour meeting for the Race for the Cure, raced to JCrew before it closed to get a sweater that I’d called about and asked them to hold, and finally meandered home at about 9:15.
I know that lots of people often do much more than that every day, but for me, that’s too full.
The moral of this story is that I haven’t had much time yet to prepare food this week. I do have all of the ingredients for a summer lunch that I often prepare, so I’m going to share that with you.
I feel kind of lame sharing a “recipe” for a wrap since it’s simple and requires no real preparation whatsoever except for adding the ingredients to your grocery list, but it’s really nice and fresh. It’s a staple in my lunch bag year round, although it’s really perfect for the summer when you can get the best tomatoes.
Note: If I’m taking this in my lunch, I omit tomato. It makes the wrap sticky if you aren’t going to eat it immediately. I packed the wrap that I made for the pictures in my lunch, so I left out the tomato slices.
1 10-inch spinach wrap (or whichever type you like)
1 tablespoon cream cheese
1 ½ teaspoons whole grain mustard
about ⅛ of a green bell pepper, thinly sliced
a slicer of red onion, separated
¼ cup shredded carrots
½ avocado, peeled and sliced
1 large slice cheddar cheese
¼ tomato, thinly sliced
1 cup baby spinach
1. Spread the cream cheese in the middle of the spinach wrap, leaving about a 3 inch of plain wrap surrounding the cream cheese. Spread mustard on top of cream cheese.
2. Layer green pepper, onion, carrots, avocado, cheddar and tomato on top of the cream cheese and mustard. Heap spinach leaves on top of the mound; gently hold the mound together to keep everything in place when wrapping the wrap.
3. To wrap it all together, fold opposing sides of the wrap over onto the veggie mound. Keeping those edges down, move your hands out toward another side, tucking the wrap in (the corners) and then folding that edge over the mound and the two already folded sides. Repeat tucking the corners on the opposite side, and then roll the wrapped portion onto the last unwrapped part. The seam should be on the bottom.
4. Cut in half and serve.