Can wraps actually be... good? We found out.
from my coworker Anna, I like to make this wrap which includes the double-spread whammy of hummus and plain Greek yogurt. Add in shredded chicken, plenty of fresh parsley, diced tomato, and diced cucumber. I also like to add some za'atar and harissa. Don't forget the salt and a squeeze of lemon.Often when making a casual lunch salad or sandwich, people forget to add the flavor boosters they'd use on a well-thought-out dinner. I like my salads—and my wraps—with a pop of fresh herbs.
cookbook is that you can cook sweet potato with lots seasonings that will make it taste like chorizo. Roast your sweet potatoes with cumin, chili powder, and coriander until they become soft and caramelized. Again, you can eat these for dinner and then use the leftovers for your wrap. Add them to the tortilla with black beans, lots of cilantro, avocado slices, pickled jalapeño, and some nutty brown rice.I'll say it: cold cuts don't belong in a wrap.
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