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The wraps are always a rich option and easy to prepare for lunch of the week, besides they are very complete based on the dish of good eating, prepare any of these 4 options of wraps for breakfast lunch or dinner. You will love it!
Ingredients
1 tablespoon of olive oil egg wrap
3 spoonfuls of White onion finely chopped, egg wrap
1/2 Cup of mushroom filleted, egg wrap
1/2 tablespoon of epazote finely chopped, egg wrap
1 tablespoon of olive oil egg wrap
2 pieces of egg smoothie, egg wrap
1 slice of Panela cheese egg wrap
1 pinch of salt and pepper egg wrap
1 piece of Tortilla for Wrap egg wrap
1/2 piece of avocado egg wrap
1/2 Cup of spinach egg wrap
1 piece of chicken breast salad wrap caprese
1/4 of Cup of cherry tomato salad wrap caprese
1/4 of Cup of mozzarella cheese cubed, caprese salad wrap
2 spoonfuls of olive oil salad wrap caprese
2 spoonfuls of balsamic vinegar salad wrap caprese
1 tablespoon of oregano salad wrap caprese
1 pinch of salt and pepper salad wrap caprese
1 piece of Tortilla for Wrap salad wrap caprese
1/4 of Cup of basil salad wrap caprese
1/2 Cup of tuna canned in water for tuna wrap
1/4 of Cup of cucumber diced, tuna wrap
1/4 of Cup of Greek yoghurt tuna wrap
1 tablespoon of lemon juice tuna wrap
1 tablespoon of Garlic finely chopped, tuna wrap
1 tablespoon of olive oil tuna wrap
to taste of lettuce tuna wrap
2 spoonfuls of olive oil vegetarian chilli wrap
1/4 of Cup of purple Onion finely chopped, vegetarian chilli wrap
1 tablespoon of Garlic finely chopped, vegetarian chilli wrap
For the egg wrap, heat a skillet over medium heat with the oil and fry the onion with the mushrooms, add the epazote and season to taste with salt and pepper. Reserve the fill.
Heat a small pan with olive oil over medium heat and pour in the beaten eggs, form the omellete and turn to cook on both sides. Fill with the previous preparation and the panela cheese, close in half and reserve.
Heat the tortilla to wrap and fill with the omelet, add a little avocado and spinach. Close the short wrap in half, wrap and is ready to go.
For the salad wrap caprese with chicken, heat a grill over medium heat, place the breast, season with salt and pepper. When fully cooked remove the cooking and on a short board in strips. Reserve.
In a bowl mix the cherry tomatoes, the mozzarella cheese, the olive oil, the balsamic vinegar and season with oregano salt and pepper to your liking.
Heat the tortilla and add a bed of fresh basil, add the tomato mixture, place the chicken strips wrap the wrap and cut in half. Serve and enjoy.
For the tuna wrap, in a bowl mix the tuna with the cucumber, the Greek yogurt, the lemon juice, the garlic, the olive oil, season to your liking with salt and pepper.
Heat the tortilla and form a layer of lettuce, stuffed with the previous preparation of tuna, wrap, cut in half, serve and enjoy.
For the vegetarian chilli wrap, heat a pan over medium heat with the olive oil, cook the onion, garlic, dried chipotle chili, red chili, paprika, cumin, cilantro, peppers, beans, lentils, season with salt and pepper to your liking. Cook until all ingredients are incorporated, remove from cooking and reserve.
Heat the tortilla, add hummus, fill with the previous preparation, avocado, coriander leaves, slices of chili to your liking, wrap the wrap, cut in half, serve and enjoy.
PRESENTATION
Serve in a container with salad and something to drink.
TIPS
You can substitute tortillas for whole wheat pita or whole wheat tortillas.
