Summer Lunch Salad Wraps

Ingredients

• 2 cups mixed salad greens (arugula, spinach, or romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, chopped
• 1 avocado, sliced
• 1 cup seasonal fruit (berries, melons, etc.)
• 1 can chickpeas, rinsed and drained
• 1 cup grilled chicken, diced (or tofu for vegetarian option)
• 1 cup feta cheese, crumbled
• 1 cup quinoa or couscous, cooked
• 4 whole-grain wraps or sandwich bread
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Begin by preparing your grains. Cook quinoa or couscous according to package instructions, usually about 15 minutes for quinoa and 10 minutes for couscous. Once cooked, let it cool completely to prevent wilting the greens.
2. While the grains are cooking, chop all your fresh produce: halve the cherry tomatoes, dice the cucumber into bite-sized pieces, chop the bell pepper, and slice the avocado thinly.
3. In a large bowl, combine the greens, cherry tomatoes, cucumber, bell pepper, and chickpeas. Toss gently to mix.
4. Once the grains have cooled, add them to the vegetable mixture along with the feta cheese. Mix well until everything is evenly combined.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
6. Pour the dressing over the salad and toss until everything is evenly coated.
7. If preparing wraps, lay out the whole-grain wraps and fill them generously with the salad mix. Roll tightly and slice in half.
8. For sandwiches, pile the salad mixture on slices of bread, adding another slice on top, then cut into halves or quarters.
9. Serve immediately or chill for an hour.

Nutrition