Are you looking for quick and easy ideas to pack for lunch? This tasty recipe takes only 20 minutes to prepare and provides plenty of crunchy vegetables - Not to mention, it's packed with fiber and protein!
Ingredients
3 C frozen edamame, thawed
4 Tbsp lemon juice
3 Tbsp olive oil
1 Tbsp tahini.
1 clove garlic.
¾ tsp pepper
2 C green cabbage, thinly sliced
1 bell pepper, sliced
¼ C parsley, chopped
4-5 Mission Carb Balance Spinach Tortillas
How to make it:
Combine edamame, 3 Tbsp lemon juice, 2 Tbsp olive oil, tahini, garlic, and ½ tsp pepper in a food processor. Pulse until smooth or of desired texture.
Whisk together remaining lemon juice, olive oil, and pepper in a large bowl. Add cabbage, bell pepper, and parsley and toss together.
Spread ½ cup of edamame mixture across the tortilla. Add ½ cup of cabbage mixture to the tortilla. Roll and cut in half to serve. If you want to bring it for lunch, pack the edamame spread, vegetable mixture, and tortilla separately to avoid sogginess! The edamame spread should last 3-4 days.
If you're looking to add more greens and crunch, add spinach or thinly sliced cucumbers!