Yesterday lunch was inspired by all the the Mexican style Super Bowl snacks that were featured in everyone’s blogs. I love tacos, nachos, layer dip and basically anything Mexican style.
I was very hungry when I made these two wraps for lunch, but after eating just one, I was complete full and saved the other for today. I used Traders Joe’s reduced carb wheat wraps again, they are now my personal favorite if I was to use “bread”. For the calories, protein and fiber, they cannot be beat!
This recipe is for 4 wraps, I only ate one, Andy ate two, and there is one left for today! Into the wrap I placed some spring mix and romaine chopped, then, I made a little dressing in a bowl. I mixed 1 tbsp. Tofutti better than sour cream, 2 tsp. red wine vinegar, juice of 1 clementine and unmeasured amount of Mrs. Dash Lime Fiesta seasoning. I mixed it together until it had a perfectly balance spicy and creamy taste. I drizzled a little bit on the greens. I topped the greens with 3/4 piece of Gardein Chipotle Lime Chick’n fingers chopped up in each wrap. In a separate bowl, I combined, 1/4 cup defrosted corn kernels, 1/2 small red onion diced very small, 1/2 cup mango diced small, and 1/4 cup defrosted diced red & publano peppers with 1/2 pint small grape tomatoes halved, to make a sort of salsa. I topped each wrap with an equal amount of the salsa, and I put some cilantro on mine. Andy hates cilantro…so does Mya. I adore it. The only thing that this wrap was missing was some avocado, I cut one open and it was a mushy brown mess inside. Yuk!
The totals for one of these wraps are: 265 calories, 8 grams fat, 18 grams protein and 11 grams of fiber. I finished it off with a nice cup of coffee and a small piece of one my “Chunky” bars.
I made such a mess making these, I was so excited, I just kept taking ingredients out and not putting them back. It took until after dinner to see the whole counter again.