Okay, the real name of this recipe is Happy Wraps, which, as you can tell, I wasn’t a fan of. I mean, how less descriptive can you be? And it’s such a disservice to such a yummy, clean-eating fueled lunch. I mean, really, look at how awesome that looks! I’ve got to say, I was pretty impressed with myself on how pretty I got the wrap to look, because when it comes right down to it, delis have the market cornered on making subs and wraps look amazing. And perfect. They just never look the same at home.
I found this little gem in an August issue of First magazine, and you could not ask for a better guilt-free, colorful, vitamin-boosted lunch. With the carrots and tomatoes, you’re getting vitamins A, C and K, which is perfect for boosting your immune system this time of year, you’re getting dietary fiber in the whole grain wrap and protein from the lean turkey or ham. All that and it’s delicious too? Are you surprised I had this for lunch more than once last week?
Whether you are on the clean eating bandwagon with me or not, make this. It’s healthy, filling, tasty, portable and even kid-friendly, and with the ingredients, you can certainly swap out one thing for another to load up on ingredients that are more up your alley. For example, instead of using lettuce, I used fresh spinach leaves to boost the veggie quotient even more. I also used light veggie cream cheese, instead of regular. And that horseradish? Love that little bite it gives the wrap.
And while I’m on the subject of clean eating, Sarah interviewed me recently for Tablespoon.com (a site owned by the fine folks at General Mills) … you can read it right here, and pick up some tasty new recipes on their site while you’re there!
Madeline’s school is studying the letter F this week, and I promised her we would make fudge for her class to enjoy. After dinner, the kids helped me make one of our favorites, Butter Pecan. A seriously simple and seriously OMG recipe. I will need to make sure that every last piece leaves the house tomorrow because as addicted to clean eating and rigorous workouts as I am, I don’t have enough willpower to resist this one.
Ham Veggie Wraps with Horseradish Cream
Recipe from First for Women magazine
8 oz light cream cheese (I used vegetable cream cheese)
3 tablespoons mild horseradish cream
2 teaspoons milk
16 slices of lean turkey and/or ham
8 whole grain tortillas
1 large carrot, julienned (I just used a vegetable peeler)
4 tomatoes, diced and drained
1 cup lettuce, chopped (I used fresh spinach leaves)
In a bowl, blend cream cheese, horseradish cream and milk until smooth. Spread mixture evenly on each whole-grain tortilla.
Add 2 slices turkey or ham to each tortilla. Divide carrots, tomatoes and lettuce evenly among tortillas.
Fold in top and bottom ends of wraps. Starting from either side, roll wraps.
Slice each wrap in half; secure with toothpicks or tie with kitchen string and serve.
This recipe is for 8 wraps. When I made it, I scaled it down for just one at a time, but used one whole carrot and one tomato for mine. Enjoy!Clean Eating, First magazine, Ham Veggie Wraps with Horseradish Cream, Tablespoon.com