Does anyone else struggle with preparing their own healthy/filling lunch?
For some reason, making myself a good lunch has become such a chore that I almost always resort to a granola bar or some cereal. Not only does this make me incredibly hangry about an hour later, it’s also not nutritionally balanced. Which, I hate! I’m always striving to eat with a purpose, and am seriously failing when it comes to the lunch department.
That’s where this wrap comes in. If you prepare the chicken the night before, this wrap is ready to go in about 10 minutes (if that). And when you’re rushing around in the morning with a mascara wand in one hand and a toothbrush in another, you need a lunch that’s super simple to make but won’t leave you reaching for your candy drawer at 3:00 in the afternoon.
This wrap starts with a spinach tortilla (feel free to sub-in whichever wrap you prefer), and then a layer of tahini, fresh romaine lettuce, tikka masala marinated/grilled chicken, shredded carrots, and a spoonful of tikka masala sauce for an added punch. Oh, and to make this even more delicious, I made a simple tzatziki dipping sauce to really take this wrap over the top. Honestly, I’m not a huge sandwich-everyday kind of person but I’ve had this wrap four times in the past 6 days. Seriously. And what I love most about this wrap is that it is incredibly versatile! Not feeling the tahini? Sub in peanut butter or hummus. Not a chicken fan? Sub in your meat of choice. I mean, really, this is the perfect lunch for on the go.
Also, stay tuned tomorrow for an awesome Valentine’s Day brunch recipe you guys are going to LOVE!
- 2 chicken breasts
- 1 jar of Tikka Masala Marinade (I found mine at my local grocery store)
- 2 tbs. plain greek yogurt
- 2 spinach tortilla wraps
- 2-3 tbs. tahini
- Romaine lettuce
- To a large bowl, add about 1 cup of the marinade with the plain greek yogurt and mix together. Add the chicken and toss until well coated then let sit for about 20 minutes.
- Add the marinated breasts to a hot skillet and sear on each side for about 5-6 minutes. Once the chicken has developed a nice sear, lower the temp to medium-low and cover with a lid (I used tin foil) and let cook for another 15 minutes.
- Once cooked set aside to cool. (If preparing the night before, simply place in a container and refrigerate).
- Lay out the wraps and spread about 1 tbs. of tahini on each (use more/less depending on your taste) then add the lettuce, sliced chicken breasts, shredded carrots and about 1 tbs. of the tikka masala marinade.
- Fold the bottom and the top in towards the middle then roll up the wrap like a burrito.
- If serving immediately, simply cut in half and serve.
- If you are packing the wrap for lunch later, wrap in butcher paper or saran wrap and store in a container.