Hi everyone! I haven’t posted in a while because…college. Need I say more?
But don’t worry, I haven’t forgotten about creating new recipes, healthy tips and tricks, or meal ideas–actually the opposite! During this huge transition, I’ve been forced to budget my time, space, and money, all without sacrificing any flavor, quality, nutrition, or satisfaction. Is it possible? I wasn’t sure at first, but after 3 solid weeks I’ve found a routine and discovered that it absolutely is! Granted, not everyone in a dorm is steps away from a kitchen, or able to store 5 cubic feet of refrigerated/frozen food, a pantry-sized cart of dry foods, plus drawers of cooking supplies. But if you can manage the hard part (getting organized), the rest falls into place. After hours searching for the perfect organizational items, utensils and gadgets, I’d say our hard work has paid off. No university meal plan for me!
As an added assurance that every recipe on this site is easy, time-efficient, and manageable for the busy home cook, you know that it can be made out of a dorm (plus the kitchen in the hall 😉
This wrap is a perfect example. It’s easy, customizable, DELICIOUS, and a perfect part of a wholesome lunch.
Turkey {or Chicken} Basil Peach Wrap
Serves 1
Ingredients:
- 1 whole grain tortilla or wrap
- 2 oz sliced deli turkey (Or 2 oz chicken breast–cooked, cooled, and torn)
- sliced fresh peach (about 1/2)
- 2 Tbsp crumbled gorgonzola, blue cheese, or feta (Or 1 Tbsp chevre creamy goat cheese)
- sliced red onion
- sliced fresh basil
- couple walnut halves, chopped
- 1 tsp balsamic vinegar
- sliced avocado (opt.)
- baby spinach
Optional: For walnuts at their best, toast in a toaster oven at 400º or in a skillet over medium heat until fragrant, then chop.
In the front third of the tortilla, spread creamy goat cheese (if using), then layer turkey or chicken, sliced peach, crumbled cheese (if using), sliced red onion, fresh basil, walnuts, balsamic vinegar, avocado, and spinach. Fold in the sides and roll. Slice in half and enjoy!
Pictured with the wrap are sea salt roasted chickpeas from The Good Bean (in love!), but this is also wonderful with a side of carrot sticks and bean dip.