What would our elementary school lives have been like if the concept of meal prep existed?
I never once bought school lunch. In third grade we ran out of juice boxes and my mom sent me to school with 35 cents to buy milk. Ok, I have officially reached the age of sounding like an adult reminiscing about their childhood. Anyway, my mom sent me to school to buy milk and I had a knot in my chest all day. When it came time for lunch, I pocketed the money, because I was too nervous to get in line, and went dry. My childhood anxiety obviously hasn't manifested itself at all in my adulthood. In high school I dabbled with the al la carte school items of bagels, coffee, and cheez-its. Other than that, my school lunch experience was limited. Yes, I was a privileged suburban kid and my mom made me lunch every day.
Fast forward 15 years and we are dicing our vegetables and precooking our chicken on Sundays like the apocalypse is looming any day now. For me, the best part about meal prepping is the containers. Walk into a Home Goods and there is an entire aisle devoted to glass containers that fit together like Russian dolls. I imagine kids these days unpacking their lunches with the same concentration as conquering an escape room. Here we have a separate container for your ranch dressing to accompany your cubicle of carrots, alongside your peanut butter and jelly sandwiches that are cut into puzzle pieces that together unlock the code to your dessert. Don't believe me? There are YouTube videos to prove it.
I'm going to go out on a limb and say I had really good school lunches packed for me. Sure, I didn't get a thermos of mac and cheese but that's because my mom didn't want to spoil me, and I appreciate that now. I can't wait to send my future kid to school with a pickle wrapped in aluminum foil, just to mess with his container store peers
All jokes aside, I'm no stranger to meal prepping and the containers that go along with it. I often associate a meal prep with chicken and veggies, ground turkey stir fry, or make ahead salads. I would never think of meal prepping wraps. I don't know why I don't make more wraps honestly because I love nothing more than a good sandwich combo. Before you say it, I know what you are thinking. Won't this wrap get soggy overnight in the fridge? The answer most times is yes, but not with this recipe! The ingredients are so flavorful that you don't need wet ingredients like dressing or sauces to amp up these wraps. I have actually found that making wraps ahead of time and letting them sit in the fridge even enhances the overall flavor. If you asked me what my favorite food is...I would say the ingredients to this wrap.
All jokes aside, I'm no stranger to meal prepping and the containers that go along with it. I often associate a meal prep with chicken and veggies, ground turkey stir fry, or make ahead salads. I would never think of meal prepping wraps. I don't know why I don't make more wraps honestly because I love nothing more than a good sandwich combo. Before you say it, I know what you are thinking. Won't this wrap get soggy overnight in the fridge? The answer most times is yes, but not with this recipe! The ingredients are so flavorful that you don't need wet ingredients like dressing or sauces to amp up these wraps. I have actually found that making wraps ahead of time and letting them sit in the fridge even enhances the overall flavor. If you asked me what my favorite food is...I would say the ingredients to this wrap.
Ingredients:
1 extra large tortilla
4 oz cooked chicken breast
1 handfull arugula
1/2 cup sliced roasted red pepper
1 tomato sliced thinly
10 kalamata olives finely chopped
1/4 cup red onion diced
2 tbsp hot chili spread (optional)
Layer ingredients over tortilla starting on the edge closest to you. Fold the outer edges into themselves and then fold over the edges closet to you. Continue to tightly roll and wrap the sandwich together. Eat as is, or slice the wraps in half and serve as pinwheels. For best results, wrap in saran and store in fridge for 2 - 4 hours before serving. Can make head 3 - 4 days.
1 extra large tortilla
4 oz cooked chicken breast
1 handfull arugula
1/2 cup sliced roasted red pepper
1 tomato sliced thinly
10 kalamata olives finely chopped
1/4 cup red onion diced
2 tbsp hot chili spread (optional)
Layer ingredients over tortilla starting on the edge closest to you. Fold the outer edges into themselves and then fold over the edges closet to you. Continue to tightly roll and wrap the sandwich together. Eat as is, or slice the wraps in half and serve as pinwheels. For best results, wrap in saran and store in fridge for 2 - 4 hours before serving. Can make head 3 - 4 days.
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