Leftover Lunch Wrap
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 192.0
- Total Fat: 2.3 g
- Cholesterol: 26.3 mg
- Sodium: 266.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 5.9 g
- Protein: 15.5 g
IntroductionReally easy recipe you can make out of some leftovers, or on the fly, that can easily be doubled and varied to last you the week. Really easy recipe you can make out of some leftovers, or on the fly, that can easily be doubled and varied to last you the week.
Celery (2-3 stalks, chopped)
Onion (2-3 tablespoons diced, add more or less if you'd like)
Bell Pepper (about 1/2 the pepper, chopped or sliced thinly)
Garlic ( I used 1/2 a tablespoon of the jarred stuff but you could use a few cloves or teaspoons of the powder, all to your taste)
Leftover Lentils (approximately 2 tablespoons, see tip 1)
Cooked Chicken Breast (3 ounces)
Large Whole Wheat Pita
Iceberg Lettuce (1 cup chopped or four leaves, see Tip 2)
Any preferred condiments such as mustard, mayo, sour cream etc... (Not included in nutritional breakdown)
1) I threw lentils in this recipe because I have a bag that needs to get used but if you don't like them, don't feel obligated to use them. And if you don't have any precooked, then throw them in when your cooking the vegetables then cover them with water and let it boil, until their softened, between 10-20 minutes.
2. I try and get the lettuce in whole leaves because then you can put it down as a base on top of the pita so that if there are any holes or rips n the bread, the lettuce will hold in the filling. But any way will work.
Once everything is nice and warm, take your pita and cut it in half, however you can manage it, and pile lettuce into or onto both pieces.
Add half of your filling to each "wrap" and add whatever toppings you would like.
Serving Size: 1 wrap
Number of Servings: 2
Recipe submitted by SparkPeople user CATARCY.