#lunchforwork

I’ve been looking at my expenses lately and, even though nothing beats going out for a midday-getaway-from-work-lunch, I’ve been spending sorta too much on food. I think it’s mainly because I don’t like having to ask for permission to use the fridge or wait in line for the microwave, so I started thinking... and typing...”easy no fridge no microwave lunches for work”...and google had the answer! 

I found this cool spicy tuna wrap recipe on ambitiouskitchen.com that helped me make a great ranch dressing and pushed me to add some color to my food...which I’m certain psychologically motivates me to eat. 

I left out some things on the ranch recipe, exchanged some veggies for the ones I had on my fridge and it went great, so just know you can always tweak it!

PROS!

Yields two servings = two days of the week down! Of course, you can always double the amounts if you want to make more; way easier to multiply than divide ;) 

 Does not require to be kept in a fridge once you take it to work, nor does it need to be heated before eating.

Involves budget friendly ingredients you might already have on your fridge and can use for many other recipes!

HERE WE GO!

Ingredients:

whole wheat tortillas... or regular ones

shredded red cabbage

tomato slices 

shredded carrots

canned corn

drained tuna can (if it was in water, add a bit of olive oil)

For the spicy ranch dressing:

1/4 cup plain yogurt

1/2 tsp Adobo Goya all purpose seasoning (which substitutes the separate measurements of salt and garlic and onion powder)

a squeeze of lemon

cayenne pepper to taste

sugar to taste to cut the tartness of the yogurt (I just use a packet of Splenda)

DIRECTIONS:

   1.  Mix all the ingredients for the dressing in a small bowl.

   2.  Place a tortilla and add the red cabbage, carrots, tomatoes, corn and tuna.

   3.  Drizzle about half the portion of the dressing (it’s all about personal taste really) over the loaded tortilla and roll it up.

NOTES:

It’s really just the dressing what makes two portions so if you’re not going to use it all right away you can store it in the fridge for up to a week which I absolutely loved. I make these around 11:00 p.m. while watching TV so I can’t really say how long it takes me to prepare them but I’m sure that if you’d want to make them real fast, it wouldn’t take you more than 15 minutes. I usually cut the roll in two, individually wrap them in foil paper and store them in an insulated bowl I bought at an economy store that proved to be great for keeping the food fresh! If you do this, you will notice the tortilla will soften up as it absorbs the humidity of the veggies and tuna but it does not affect the taste and the texture actually works well altogether.