It’s a Wrap! Healthy and Easy Lunch Recipes

Planning ahead is a key component to successful weight loss and long term weight management, especially when it comes to planning your meals. It’s also a great way to ensure your kids are eating a well-balanced meal in the middle of their day! At the beginning of the week, do you know what you and your family will be eating for lunch? If not, chances are you’ll end up recycling the same quick and easy lunch recipes, which can become boring. Add some excitement to your lunchtime with these healthy back to school lunch recipes that will make meal planning a breeze.

Homemade Breakfast Burritos

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 cup low-sodium black beans, rinsed and drained
  • ¼ teaspoon red pepper flakes (or to taste)
  • Black pepper to taste
  • 1 teaspoon Morton® Lite Salt, divided
  • 8 large eggs
  • 1 tomato, seeded and diced
  • 1 avocado, quartered and diced
  • 4 tortillas

Heat olive oil in a large nonstick pan over medium-high heat. Add diced onion and pepper, cooking until onions are soft and slightly transparent, and peppers begin to char. Add black beans and red pepper flakes, cooking until beans are warmed through. Season with half of salt and pepper, and transfer to dish.

In the same pan, scramble the eggs until fully cooked through. Season with remaining salt and pepper.

In the middle of each tortilla, spread ¼ of the black bean mixture followed by ¼ of the scrambled eggs, ¼ diced tomato, and ¼ avocado.

Make 1 fold over the egg and bean mixture. Fold in both sides of the tortilla, and roll to create the burrito. Serve warm, or wrap and parchment paper and reheat later.

Makes 4 servings.

Guacamole Chicken Wraps

  • 4 chicken breasts, 5 ounces each
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 avocado, halved and pitted
  • ¼ cup onion, finely chopped
  • ½ lime, juiced
  • 1 tablespoon cilantro, finely chopped
  • ½ teaspoon Morton® Lite Salt, divided
  • 1 teaspoon ground black pepper (or to taste), divided
  • ½ cup tomato, seeded and diced
  • 3 cups lettuce, shredded
  • 4 tortillas

Combine lemon juice and olive oil in a large zip-top bag, and add chicken. Place in refrigerator and marinate for an hour.

While the chicken marinates, use a spoon to scoop the avocado flesh out of the skins and place into a medium bowl with the onion. Gently mash with a fork to combine. Add lime juice, cilantro, salt and pepper, continuing to mash with fork until guacamole reaches the desired consistency. Set aside.

Preheat grill to medium-high heat. Remove chicken from the bag and discard the marinade. Sprinkle with remaining salt and pepper, and place on grill cooking 3-5 minutes on each side, or until the chicken is no longer pink in the middle.

Place ¼ of the shredded lettuce along the middle of each tortilla, followed by ¼ of the guacamole mixture and 1 chicken breast, diced.

Roll up, wrap in foil and chill until ready to serve.

Makes 4 servings