I rarely post ‘regular’ food recipes here. Baked goods, absolutely. I love to bake. And I love to eat what I bake. But as for normal food? Regular cooking or food prep? That I do out of necessity, not out of any love for it. However, the recipe I’m sharing today is one of my all time favorites for lunch or dinner. Inspired by a salad I had back when I was waiting tables in college, it is incredibly easy, incredibly delicious yet healthy, and not wildly expensive. All good things in my book!
Start with one wrap. I use Joseph’s Flax, Oat Bran, and Whole Wheat Flour Tortillas for the health boost, but you can use any wrap you like. Gluten free or just avoiding carbs? Skip the wrap and eat this as a salad – I do that when I forget to buy wraps! It’s just as delicious.
Lay down a bed of greens (at least 1 cups worth). I prefer this with baby spinach, but my three year old miss has gone on an anti-spinach phase lately, so we do green leafy lettuce which she will devour.
Then slice up some strawberries on top. Generally, I only use two. Three if they’re small, but two usually covers it.
Next up is chicken. I keep grilled chicken breast in my fridge as a household staple, so I just cut up some chunks of that and add it in.
A smattering of dried cranberries is up next – very few; probably only a 1/2 tablespoon at most.
Then a sprinkling of fresh grated Parmesan cheese. Again, no more than a 1/2 tablespoon; I definitely think I use less.
Top it off with a very small drizzling of balsamic vinaigrette dressing. I use very little; it adds a delicious tang to the sweet strawberries and cranberries, but I don’t like a lot of it.
Wrap it up, and devour! This has been my go-to lunch for months. It throws together in five minutes, and is absolutely scrumptious. Enjoy!