#spinachwrap

Draco is there with Harry when his godfather delivers a potion to Remus Lupin during the first few weeks of the semester. He recognizes that potion. His mouth drops open and he yells, “You’re a werewolf?” 

Yeah keep anon off at minimum. Too many asshats with no manners.

Because they are high in protein, fiber, and flavor, these Crispy Southwest Chicken Wraps are a healthy that will fill you up. Seasoned chicken, black beans, corn, avocado, and fresh toppings wrapped in a spinach or whole wheat wrap make a filling meal that's great for lunch or dinner.

Ingredients: 2 large chicken breasts, thinly sliced. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 4 whole wheat or spinach wraps. 1 cup black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 avocado, sliced. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup Greek yogurt or sour cream. Lime wedges, for serving.

Instructions: In a bowl, toss chicken slices with olive oil, cumin, chili powder, paprika, salt, and pepper until evenly coated. Heat a skillet over medium-high heat and cook the seasoned chicken for 5-7 minutes, or until fully cooked and crispy on the edges. Warm the wraps according to package instructions. Assemble the wraps by placing cooked chicken, black beans, corn, avocado slices, diced tomatoes, and cilantro in the center of each wrap. Top with a dollop of Greek yogurt or sour cream. Squeeze fresh lime juice over the filling. Fold in the sides of the wraps and roll tightly. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Peri Peri Beef Spinach Wrap recipe.

A light and tasty meal is these homemade spinach wraps filled with a cool chopped Greek salad. These wraps are great for a quick lunch or dinner because they are full of fresh flavors from the cucumbers, tomatoes, olives, and feta cheese.

Ingredients: 4 large spinach wraps. 2 cups diced cucumbers. 2 cups diced tomatoes. 1 cup diced red onions. 1 cup crumbled feta cheese. 1 cup chopped Kalamata olives. 1 cup chopped fresh parsley. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Dice the cucumbers, tomatoes, red onions, feta cheese, Kalamata olives, and fresh parsley. Put them all in a large bowl and mix them together. Add the extra-virgin olive oil and red wine vinegar to the salad and mix them together. Add salt and pepper to taste, and then toss everything together well. Place the spinach wraps on the table and put an equal amount of the chopped Greek salad mixture in the middle of each one. Fold the sides of the wraps over the filling, then roll them up tightly. If needed, use toothpicks to keep them together. Before serving, cut each wrap in half across the middle.

Prep Time: 15 minutes

Cook Time: 0 minutes

Baby carrots roasted in balsamic vinegar, fresh spinach, feta cheese, basil, and pine nuts make up this tasty and healthy wrap. These wraps are full of flavor and would be great for lunch or a light dinner.

Ingredients: 1 lb baby carrots. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup baby spinach leaves. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh basil leaves. 1/4 cup toasted pine nuts.

Instructions: Start by heating the oven to 400F 200C. Put olive oil, balsamic vinegar, garlic mince, salt, and pepper in a bowl and mix them together. Add the baby carrots to the balsamic mixture and toss them around until they are well covered. Place the carrots on a baking sheet in a single layer. Roast them in a preheated oven for 20 to 25 minutes, stirring them once halfway through, until they are soft and caramelized. Take the roasted carrots out of the oven and let them cool down a bit. Lay out a whole wheat tortilla on a clean surface. Put baby spinach leaves, roasted baby carrots, crumbled feta cheese, chopped basil leaves, and toasted pine nuts on top of each tortilla. Make wraps by rolling the tortillas up tight. Cut the wraps in half across the middle and serve. Have fun with your tasty Balsamic Roasted Baby Carrots Wrap!

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty and healthy wrap made with fresh ingredients like baby spinach, feta cheese, red onions, and chopped walnuts, along with crispy sea salt-seasoned beet and sweet potato chips drizzled with maple syrup. A whole wheat tortilla holds the creamy Greek yogurt that gives it a tangy twist.

Ingredients: 1 cup beet chips. 1 cup sweet potato chips. 2 tablespoons maple syrup. 1/2 teaspoon sea salt. 4 large whole wheat tortillas. 1 cup baby spinach leaves. 1/2 cup crumbled feta cheese. 1/4 cup sliced red onions. 1/4 cup chopped walnuts. 1/4 cup Greek yogurt. 1 tablespoon olive oil.

Instructions: Start by heating the oven to 350F 175C. Add the sweet potato chips and beet chips to a bowl. Add the olive oil and sea salt. Place the chips on a baking sheet in a single layer. Bake for 10 to 12 minutes, or until they are golden and crisp. Heat the maple syrup slowly in a small saucepan until it thins out and runs. Take the chips out of the oven and pour the warm maple syrup over them. Add toss to cover evenly. Lay out each tortilla on a flat surface. Spread the feta cheese, red onions, chopped walnuts, and baby spinach leaves out evenly on each tortilla. Add the sweet potato chips and glazed beet on top. Spread Greek yogurt on top of the chips. Fold the tortilla's sides in and roll it up tightly. If you need to, use a toothpick to keep it together. Enjoy your Sea Salted Maple Glazed Beet and Sweet Potato Chips Wrap right away!

Prep Time: 15 minutes

Cook Time: 10-12