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  • - You've been looking for some new lunch inspiration,

  • so today I'm excited to share three

  • protein-packed wrap recipes

  • that I think you're going to love.

  • I'm going to show you my crunchy protein power wrap,

  • a tangy, Thai tofu wrap, and finally

  • a Philly cheese wrap that is to die for.

  • What I love about these wraps is,

  • not only are they super-nutritious,

  • they're also extra-portable,

  • so they're great for busy people on the go.

  • Let's get started with our crunchy protein power wrap.

  • So, this wrap starts with some canned salmon.

  • You could also use canned tuna in this recipe,

  • or even some cooked shredded chicken

  • would work just as well.

  • To that I am adding one egg

  • that I've hard-boiled, and given a chop to.

  • And then I'm going to combine it

  • with a couple tablespoons of tasty hummus.

  • This is a great replacement for mayonnaise

  • in things like chicken salad or tuna salad.

  • We're gonna spread this mixture on our tortilla

  • and then we are going to top it with some crunch.

  • In this case I am using some red bell pepper,

  • some cucumber and some shredded carrot.

  • I'm using whole wheat tortilla.

  • You can definitely use gluten-free tortillas

  • if you wanted to, or if you're going completely grain-free,

  • you could also use a lettuce wrap.

  • That would work just as well.

  • We're going to wrap this up, cut it in half,

  • and it is ready to eat.

  • How great does that look?

  • Next up is our tangy Thai tofu wrap.

  • Though if you are not into tofu, do not fret,

  • you can do this very same recipe

  • with some chicken or some salmon.

  • Both would work just as well.

  • We're going to start by mixing up

  • a really simple tangy Thai sauce.

  • All I'm going to do is combine some peanut butter,

  • some lime juice, some soy sauce, some honey,

  • a little bit of fresh ginger,

  • and some red chili flakes in a bowl.

  • I'm going to dilute it with a little bit of water

  • and give it a good whisk.

  • And you can almost immediately recognize

  • the wonderful smell of Thai cuisine,

  • it's that beautiful peanut mixed with that ginger.

  • All we're going to do is use this gorgeous mixture

  • to marinate our tofu.

  • I am using organic pressed tofu

  • because I find it has the best texture.

  • But you could really use any kind of tofu you like.

  • I've also left a little bit of my dressing

  • set aside so I can toss in some of my veggies.

  • I am using some shredded red cabbage, some shredded carrot,

  • and some finely chopped red bell pepper.

  • Now you want to marinate your tofu for at least 30 minutes,

  • but overnight is ideal.

  • Once it's been marinated, you can just lay it

  • on a parchment lined baking sheet and bake it

  • at 375 for about 20 minutes.

  • Once your tofu is finished baking,

  • you want to let it cool completely,

  • and then you can place it on your tortilla.

  • You're going to top this with your tangy Thai slaw,

  • and then you're just going to wrap this baby up.

  • Tofu is fantastic in a recipe like this,

  • 'cause it really just absorbs

  • whatever flavors you put it in.

  • Finally I want to share with you my recipe

  • for my Philly cheese wrap.

  • The best part about this recipe is that it can be made

  • with some cooked chicken or some roast beef.

  • Whatever you prefer.

  • So, to get started, I've got some oil

  • heating up in my frying pan on the stove.

  • To that, I'm going to add some red onion,

  • some green bell pepper, and some chopped mushrooms.

  • I'm going to sautee these for between

  • five and seven minutes, until they've completely softened

  • and the mushrooms are starting to brown.

  • To this I'm going to add my cooked chicken,

  • some garlic power, some salt and pepper,

  • and finally some hot sauce if you love the heat.

  • I'm going to stir this all together really well,

  • cook it for another minute,

  • and then it's time to build my wrap.

  • So, on my whole wheat tortilla I've got

  • two pieces of Provolone cheese.

  • You can really use any kind of cheese you want,

  • but if you want to be a Philly cheese purist,

  • Provolone is the way to go.

  • We're going to top our Provolone

  • with our yummy chicken mixture, wrap it up,

  • and it is ready to serve.

  • How good does that look?

  • The best part about all three of these wraps

  • is that they could be put together

  • two to three days in advance,

  • and live in your fridge until you're ready to eat them.

  • I hope you'll give these tasty recipes a try,

  • and if you do be sure to Tweet or Instagram me a photo,

  • because you know I love seeing

  • what you're coming up with in your very own kitchens.

  • And if you haven't already,

  • be sure to subscribe to The Domestic Geek.

  • Because there is lots more deliciousness

  • where this came from.

- You've been looking for some new lunch inspiration,

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B2 UK wrap tofu thai tangy tortilla chicken

Lunch Wraps | 3 Delicious Ways

  • 221 14
    Lingfei Chen posted on 2015/12/04
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