First of all, thank you for all of the thoughtful and uplifting responses to my last post! I was afraid to put it out there, but was comforted to be met by such an open-armed audience. Now, without further ado, back to the food!
It’s time to get personal. Today, I’d like to talk about a subject that often gets lost in the shuffle of everyday work, errands, chores, and even fun. Let’s talk about lunch, ba-by. Let’s talk about you and me, let’s talk about all the good things and the bad things that may be…and so on and so forth. What do you eat for lunch? If your lunch had a name, what would it be? Ethel? Or Lo-la??? Frank? Or Fran-ci-sco? Does your lunch say “meh,” or is it more like ooh la la?
I think all our lives could stand to have a little more ooh la la in them, so why not start with the forgotten land of lunch? My kayaking trip got me thinking about lunches. Each day, our chef and camp moms packed all of us “campers” a wrap, sandwich or pita each day, always with some sort of inventive spread. One day, we had tortilla wraps with crunchy vegetables with red pepper-bean spread. Another day, it was baba ghanoush with grilled vegetables. Simple, but healthy and interesting–a nice change from the usual “leftover” lunches, repeats from the previous night’s dinner.
Here is my version of a smooth and crunchy little lunch wrap inspired by a creation by the chef on my kayaking trip. In my opinion, every good wrap starts with a good spread. I began mine with spiced black bean and chickpea hummus. It really goes without saying that really any kind of fresh vegetables will do here. I used carrot, kohlrabi, and purple cabbage, tossed in a splash of lemon juice and a pinch of salt, to wake up the flavors. Last, I tucked in some roasted red pepper and avocado slices to add a smooth contrast in texture and wrapped it all up in a soft whole wheat tortilla.
Ironically, the mister and I noshed on these wraps for dinner, which I then saved for lunch the next day. Go figure!
- 4 cups julienned or thinly sliced vegetables, such as carrots, kohlrabi, cabbage, or bell pepper
- 2 avocados, pitted and sliced
- 1 roasted red bell pepper, thinly sliced
- 1 to 2 tablespoons freshly squeezed lime juice, to taste
- salt to taste
- black bean hummus (see recipe below)
- large tortillas or pita pockets, gluten-free if desired
- Combine the julienned vegetables in a medium bowl. Add lime juice and salt to taste, and toss until coated. Spread each tortilla with black bean hummus, and layer with julienned vegetables, avocado slices, and roasted red peppers. Fold the side ends of the tortillas over the filling, and roll it up, burrito-style.
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cloves minced garlic
- ½ cup water
- ¼ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons chile powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt, or to taste
- ¼ cup tahini
- Using a food processor, pulse together the chickpeas, black beans, garlic, water, olive oil, lemon juice, chile powder, cumin and kosher salt until blended, scraping down the sides of the bowl if needed. Add the tahini, and blend for an additional 2 minutes until very smooth. Taste, and add salt to taste if needed.