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.