This time of year, many of us are looking for ways we can be “healthy on-the-go”. Eat better starting tomorrow with these incredible wraps, just roll them up! Your Hy-Vee Registered Dietitian, Jen Haugen, will show three tasty wraps that are simple to prepare throughout the week.
Find more healthy recipes on-the-go in the Hy-Vee Seasons Health 2014 magazine.
Herbed Omelet Wrap
For each wrap, whisk together 2 large eggs, 2 tablespoons water, 1 teaspoon chopped fresh chives, 1 teaspoon chopped fresh parsley, 1/8 teaspoon black pepper, 1/8 teaspoon salt in a small bowl. Add 1 teaspoon canola oil to 10-inch nonstick skillet placed over medium heat. Pour in egg mixture and cook until eggs just begin to set, about 1 minute. Using a heat-proof spatula, gently stir eggs around the skillet, letting any uncooked egg run onto bottom f skillet. When done, place egg mixture on a 10-inch spinach tortilla. Sprinkle with 3 tablespoon shredded cheddar cheese. Roll up tortilla and cut in half to serve. (Serves 2, ½ wrap each).
On a 10-inch spinach tortilla, spread 1 tablespoon lite party vegetable dip. Top with baby spinach leaves, 3 slices pepper jack cheese, ½ cup zucchini or summer squash slices, 1/3 cup shredded carrots, and ¼ cup diced red onion. Roll up tortilla and cut in half to serve. Serves 2 (1/2 wrap each).
Chicken Salad Wraps
For each wrap, combine 1/3 cup finely chopped celery, ¼ cup chopped cooked chicken, 1 tablespoon chopped toasted walnuts, 1 finely chopped green onion, 1 tablespoon dried cranberries, 1 tablespoon plain Greek yogurt, and 1 tablespoon light mayonnaise in a bowl. Season to taste with salt and pepper. To serve, line a 10-inch tortilla with butter lettuce leaves. Spoon salad on top, roll up tortilla and cut in half to serve. Serves 2 (1/2 wrap each).
Jen Haugen represents Hy-Vee as a nutrition expert promoting healthy eating throughout the community. Jen is a member of the Academy of Nutrition and Dietetics and a Greater Minnesota Academy of Nutrition and Dietetics Spokesperson.