I love to
dance around my kitchen with a glass of wine cook. Sometimes I spend hours in the kitchen, dirtying all the pots and pans, creating a masterpiece of a meal with an interesting and complex favor profile, worthy of judgment by any Chopped chef.
And sometimes I’m so hangry I just want food in my stomach as quickly as possible.
When I’m focused on making a speedy meal, I worry less about putting together a “composed” dish, and more about making sure I’m getting a good balance of carbs, protein and healthy fats. (I’ve been told I over think things once or twice.) Build your own wraps are a great way to do this and a fun way to be creative in the kitchen.
1. Take stock of whatever veggies you have, and chop ’em up.
I had zucchini, carrots, onion and red bell pepper. Turns out a red bell pepper is just a green bell pepper that has had time to fully ripen. Being ripe makes red bell peppers sweeter and a thousand times more delicious, and explains why the green ones cry at night when no one’s looking.
2. Heat olive oil in a pan on medium-high, and saute veggies, five to ten minutes. Season with salt.
I went with two pans to saute in because I had so many veggies and I didn’t want to overcrowd my pan. Overcrowding can mean steamed mushy vegetables instead of lovely sautéed vegetables with a bit of color on them.
This is a great place to add variety. I kept it simple by seasoning with a little salt, but feel free to get jiggy with it. Other ideas: sriracha, red pepper flakes, cumin + nutmeg, herbs de Provence, fresh herbs, etc.
3. While the veggies are sauteing, gather your sides and start building!
Two wraps for me because I like to eat all the things. I used blue corn and flax seed tortillas, and spread one with Sabra Hummus, and one with a quarter of an avocado.
Next, lay down a bed of spinach, or any greens, and top with a protein of your choice. I added half a leftover chicken thigh and half a hard-boiled egg on each. You could also use tofu or tempeh.
4. Check on the veggies, which should be done by now. Combine them in one pan to let the flavors mingle for a minute, especially if you got fancy with the seasoning.
5. Pile on the veggies and you’re done! I like to stuff my wraps so full they can’t actually be wrapped. The tastiness will not be contained!
Don’t want tortillas? Try using quinoa, brown rice, or a baked sweet potato as a substitute.
And that’s a wrap! (Come on…you knew it was coming.)