this easy vegetarian harvest wrap is loaded with fiber, protein and heart-healthy fat. it comes together in a matter of minutes and makes for a great packed lunch!
I recently found myself with some leftover roasted sweet potatoes, half an apple that I had used for Owen’s lunch and a pear that needed to be used up. And thanks to that, this harvest wrap was created!
I love easy lunches that use up random leftovers. It’s why I’m such a big fan of big salads & grain bowls! You can pretty much toss anything in and it works! (Speaking of which, if you’re interested in this wrap, then you’ll love this fall harvest barley bowl, this autumn kale & quinoa salad and this transitional harvest bounty bowl – all offer similar flavors and are also great packed lunches!)
If you subscribe to my newsletter, then you got this week’s email that was all about keeping your mid-day meal inspired & satisfying. All too often if we fall into a rut of packing the same exact thing every day because we’re just plum out of ideas. And while it definitely makes things easier, it can decrease the amount of satisfaction we’re drawing from that food significantly. When we’re less satisfied, we’re much more likely to seek out more. And sometimes that can lead to a whole afternoon of grazing as we attempt to find that thing.
Mixing up your routine is a great way to ensure that doesn’t happen (which is why I try to bring you at least one new lunch idea each week!). So hopefully this can make it into your lunch rotation schedule.
A few tips when it comes to putting together a wrap like this:
- Don’t Overstuff. It can be tempting to get all the goods inside, but overstuffing a wrap can cause it to break and then you just end up eating a salad with shredded wrap in it! I find about 1/2 – 2/3 cup of filling works well with my favorite Joseph’s lavash bread.
- Make all the Elements a Uniform Size. Another thing that’s so important to to try to make everything about the same size. This ensures you get a little bit of everything in each bite and aren’t stuck with big chunks of just one thing.
- Hold the Dressing if You’re Packing It. If you plan to pack this for lunch, keep the dressing separate. You can dip the wrap in it or just pour a little right onto it with each bite! This helps ensure your lettuce doesn’t get super soggy. On that note, if you want to use a heartier lettuce like kale or romaine to ensure maximum chance of no-sog, definitely feel free!
Other than that, mix this up in whatever way feels best to you! Prefer tofu or chicken? Use those instead of chickpeas. Like butternut squash better than sweet potato? That would be an awesome swap. Hate walnuts but love pumpkin seeds? Use those instead. You get my point 🙂
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this easy vegetarian harvest wrap is loaded with fiber, protein and heart-healthy fat. it comes together in a matter of minutes and makes for a great packed lunch!
Ingredients
- 2 large handfuls mixed greens, roughly chopped
- 2–3 tablespoons cubed roasted sweet potatoes (I put these in cold, but if you prefer them warm, you can definitely do that, just note that it might wilt the lettuce a little)
- 2–3 tablespoons diced apple
- 2–3 tablespoons diced pear
- 2–3 tablespoons canned chickpeas, drained & rinsed
- 1 tablespoon diced red onion
- 1–2 tablespoons dried cranberries
- 1–2 tablespoons crushed walnuts
- 1–2 tablespoons goat cheese
- Salt & pepper, to taste
- Dressing of choice (I love olive oil & balsamic glaze)
Instructions
- Add everything to a large bowl, toss to combine.
- Fill one end of the wrap with 1/2 – 2/3 cup filling then wrap up and enjoy!
Notes
- No wrap? No problem! You can eat this as a salad as well!
- See this post my simple roasted sweet potato recipe
- If packing this lunch ahead of time, omit the dressing and pack on the side.
Keywords: lunch, salad, wrap, fall, vegetarian
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