12 July 2011

brown bag challenge: summer veggie wrap with spicy mayo

I've been looking forward to a good summer veggie wrap for months. I'm guilty of occasionally buying out-of-season, non-local, crappy produce at the grocery store during the winter months, hoping to recreate favorite summer meals. It's not worth it, it's not rational and so I cut back this past year. Now that I have farm-fresh cucumbers, tomatoes, summer squash and greens... I had to wrap it all up.

If I had a grill, I would have grilled these vegetables, but alas I do not. I sauteed a handful of sliced mushrooms and summer squash in a splash of olive oil and added them to a wrap with a few quartered cherry tomatoes, sliced cucumber, arugula, a chopped hard-boiled egg, sprinkle of shredded cheddar and a dollop of spicy vegan mayo, the idea for which I totally ripped off from All Good's Bakers incredible Sriracha mayo.

The result is an easily-transportable, protein- & nutrient-packed wrap that will keep you full and alert throughout the rest of your work day. This is one of those "no-recipe" recipes, because you can add anything you'd like to it. A few slices of turkey, bell pepper or sauteed onions, a completely different dressing, swap the egg for a handful of chickpeas... anything you like. Just wrap it up. If you are traveling to work, package it up tightly in plastic, foil or a small reusable container and wait until lunchtime to cut it in half. Bring along a piece of fruit and a bottle of unsweetened home-brewed iced tea with a squeeze of lemon and you've got yourself a satisfying midday lunch break.

This post is part of the Small Kitchen College Brown Bag Challenge. All this week the ladies from Big Girls, Small Kitchen/Small Kitchen College are celebrating the brown bag lunch and all of its nutritious, convenient & money-saving glory. They are partnering with BuiltNY to share recipes, tips & giveaway goodies for brown baggin' your lunch. If you've got a tasty homemade lunch-on-the-go to share, head over there and enter the challenge! I'm always on the prowl for new lunch ideas that travel and will keep well in the refrigerator for a few hours. Which reminds me, I still need to recreate that delectable lunch from Portland's The Whole Bowl food cart :) 

More lunch ideas:

And check out my post up on From Scratch Club today for a kicky Garlic Scape Pesto recipe. It's garlic scape week over there with garlic scape info, recipes and growing tips!


Hi & thanks for joining in! I try to respond to comments directly at the post page, so check back frequently.