Sometimes lunch is the most challenging meal of the day. When you wake up before heading to work or accomplishing the morning’s tasks, you might ask yourself, “What should I pack for lunch today?”
Lunch is a meal that everyone has different views on. Some enjoy a huge, filling lunch, some skip it altogether and others look for a light, nutritious option.
The possibilities are nearly endless when it comes to midday food choices. If you desire crunch and texture, but also something light, you’re likely seeking food that is filling and going to give you enough energy to make it until dinner time.
This BLT Wrap with Avocado Spread is a perfect lunchtime pick-me-up that can leave you feeling full and ready to conquer the rest of the day’s work.
This recipe is simple and can be whipped together in minutes. Plus, it has fresh ingredients like lettuce, tomatoes and avocados.
Start by cooking eight strips of bacon in a hot skillet. While that’s cooking, slice the tomatoes and cut the lettuce leaves.
In a bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with a fork until combined.
On a flour tortilla, add avocado spread, one lettuce leaf, tomato slices and bacon. Roll everything up for an on-the-go meal.
This recipe is best served with banana peppers and Spanish rice for a nutrient-filled lunch.
It’s always nice to have a little break in the middle of the day, especially with a delicious meal that’ll have you ready to finish the day strong.
Find more lunch recipes at Culinary.net.
Watch video to see how to make this recipe!
BLT Wrap with Avocado Spread
- 8 slices cooked bacon
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1 lime, juice only
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 4 flour tortillas
- 4 large red leaf lettuce leaves
- 2 large tomatoes, cut into 1/4-inch slices
- Spanish rice (optional)
- banana peppers (optional)
- In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
- In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
- Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
- Serve with Spanish rice and banana peppers, if desired.
(Family Features) The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.
Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.
The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.
How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.
Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.
For other great recipes made with READ salads, visit www.readsalads.com.
Salsa Verde Bean Enchiladas
Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes
- 2 cans (15 ounces each) READ Southwestern Bean Salad
- 1 teaspoon ground cumin
- 12 soft corn or flour tortillas (6 to 8 inch diameter)
- 2 cups prepared salsa verde
- 1-1/2 cups shredded Mexican cheese blend
Sour cream, chopped avocado, fresh chopped cilantro, lime wedges
- 1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
- 2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
- 3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.
Makes 6 servings.
Nutrition information per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber; 15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.
- 2 Mission Small / Fajita Flour Tortillas
- 4 tablespoons Jif Creamy Peanut Butter
- 2 tablespoons Smucker's Strawberry Jam, Jelly, or Preserves
- 2 bananas, peeled
- Place tortillas on a paper towel and microwave for 10 seconds.
- Spread 2 tablespoons peanut butter on each tortilla. Add 1 tablespoon jelly to each tortilla.
- Place the banana near the edge of the tortilla and fold up the ends of the tortilla. Roll-up and enjoy!
SOURCE: Mission Foods
1/2 cup canned black beans, rinsed and drained
2 tablespoons Old El Paso salsa
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 1/2 cups shredded Pepper Jack cheese (6 ounces)
8 Old El Paso flour tortillas (8 inches in diameter)
4 teaspoons butter or margarine
Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.
Makes 8 servings