Plants never tasted so good.


Light Little Wrap Lunch

Posted by Sinfully Nutritious


Oh how I love these little wraps.  I buy two packs every time I am at Trader Joe’s.  They are called Reduced Carb Whole Wheat Flour Tortillas.  They are only 45 calories each with a whopping 7 grams of fiber, 4 grams protein, 1.5 grams fat, and no sugar!  They are the perfect size to eat two, or for Andy 3.  You can used them as a wrap, soft taco, quesadilla, or even in the oven as a super thin pizza crust.  They have a very tender texture, unlike a lot of wraps that you have to warm to fold.  Today, I made these with a good smear of hummus, then sliced tomatoes, thin sliced purple onions, thin sliced orange bell peppers, a few sliced green olives and then shredded spring mix. A rainbow on my wrap.  They were awesome.  I was totally full from the two I made myself.  This was a great guilt free lunch.

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I am also including my breakfast scramble in this post.  I have a version of this at least 4 times per week.  This served Andy and myself and kept us full until lunch. 

This scramble was: 1 small sweet potato, 1/2 cup frozen mixed peppers, 1/2 red onion, 1/2 small russet potato, 1 cup frozen spinach, and 1/2 block tofu poached. We both had 1 slice seeded rye on the side.  What????  I know, I said I am laying off bread, I caved, again. It was fresh from the bakery and smelled divine.  I had a lot of shopping running around to do today so I needed the energy. Winking smile




  1. OMG YUM! I need it to be spring/summer STAT so I can grow bell peppers and eat them on everything (like this!) <3


  2. It is a rare treat to have bell peppers in winter, usually I have frozen or jarred roasted. Luckily, there was a tri-color pack on sale, and I took advantage.

    I cannot wait till gardening season. I love when my hands smell like basil and tomato leaves.

  3. Hello,

    I have just found your blog, and I am excited to read more. In the meantime, I would love to know how to do a tofu scramble! This looks absolutely delicious!


    1. Thanks Emily!
      For my tofu scramble, I make it different from most cookbooks. It was a few years of trying different methods, until I discovered my own method, poached tofu.
      Here is a basic recipe:

      1 block tofu, drained and broken into 1/2" to 1" pieces
      1tbsp. olive or coconut oil
      1 small red or sweet potato, sliced thin and cut into quarters.
      1 cup mixed peppers, sliced
      1/2 onion, sliced
      1 tbsp. nutritional yeast
      1/4 tsp. turmeric
      salt and pepper to taste

      In a small pot, bring two cups of water to a boil, add 1 tsp. salt to water.
      Add broken tofu into boiling water. Cook three minutes and then turn heat down to simmer.
      At the same time, in a preheated pan, add oil to coat pan.
      Add potatoes, cook until browned, then turn potatoes.
      Add sliced onions, cook about 3 minutes. Add peppers, cook until soft.

      Drain tofu and place into a bowl. Add nutritional yeast, turmeric, salt and pepper.
      Mix until all tofu is yellow. Add tofu into the cooked vegetables. Mix around, add vegan cheese if you wish, just cover and let melt.


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