#tastywraps

The chicken and black bean wraps taste great and are easy to make. The whole family will love them. It's easy to use on busy days because the slow cooker does most of the work. These wraps are tasty and filling because they are full of soft shredded chicken, black beans, and fresh vegetables.

Ingredients: 2 boneless, skinless chicken breasts. 1 can 15 oz black beans, drained and rinsed. 1 cup diced tomatoes. 1 cup shredded lettuce. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 2 tablespoons taco seasoning. 4 large flour tortillas. Salt and pepper to taste.

Instructions: Add salt and pepper to the chicken breasts and season them with taco seasoning. Season the chicken breasts and put them in a slow cooker. Place the black beans and tomato dices on top of the chicken. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the chicken is soft and shreds easily. Take the cooked chicken out of the crock pot and use two forks to shred it. Put the chicken shreds back into the slow cooker and mix them with the tomatoes and beans. You can warm the flour tortillas up in a dry pan or the microwave for 15 seconds at a time. Put some of the chicken and bean mix in the middle of each tortilla to make the wraps. Shred lettuce, diced red onion, cheddar cheese, and sour cream and put them on top. Fold the tortilla's sides in, and then roll it up tightly. If you need to, use a toothpick to keep it together. Enjoy your tasty chicken and black bean wraps while they're still hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

These Thai Peanut Chicken Wraps are a great mix of flavors. They have soft shredded chicken covered in a creamy peanut sauce, along with crunchy vegetables and fresh cilantro. The whole thing is wrapped up in a soft tortilla.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 1/2 cup creamy peanut butter. 2 tablespoons soy sauce. 2 tablespoons lime juice. 2 teaspoons brown sugar. 1 teaspoon grated ginger. 1 clove garlic, minced. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. 4 large tortillas. 1 cup shredded carrots. 1 cup shredded red cabbage.

Instructions: In a small saucepan, combine peanut butter, soy sauce, lime juice, brown sugar, ginger, and garlic over low heat. Stir until smooth and heated through. Remove from heat and stir in shredded chicken until well coated. Lay out tortillas and divide the chicken mixture evenly among them. Top each tortilla with shredded carrots, red cabbage, chopped cilantro, and chopped peanuts. Roll up the tortillas, tucking in the sides as you go, to form wraps. Slice each wrap in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Greek-style dish, Lamb Souvlaki Wraps, is tasty and filling. A tasty meal is made with soft lamb that has been marinated, fresh vegetables, and creamy Tzatziki sauce all wrapped up in warm pita bread.

Ingredients: 1 lb lamb shoulder, cut into cubes. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, juiced. 1 teaspoon dried oregano. Salt and pepper to taste. 4 pita bread or flatbreads. 1 cup Tzatziki sauce. 1 cucumber, thinly sliced. 1 tomato, diced. 1 red onion, thinly sliced. Fresh lettuce leaves.

Instructions: Chop the garlic and put it in a bowl. Add the olive oil, lemon juice, dried oregano, salt, and pepper. To make a marinade, mix it well. Put the cut lamb shoulder into the marinade and coat it all over. Put the bowl in the fridge with the lid on for at least an hour to let the flavors blend. Set your grill or griddle on the stove to medium-high heat to get it ready. Put the lamb cubes that have been marinated on skewers and grill for 5 to 7 minutes on each side, or until they are done the way you like them. Warm the pita bread or flatbreads for one minute on each side in a dry pan or on the grill while the lamb is cooking. Take the lamb off the skewers when it's done. Spread a lot of Tzatziki sauce on each pita or flatbread before putting the wraps together. On top of the Tzatziki sauce, put slices of grilled lamb, cucumber, tomato, red onion, and fresh lettuce leaves. To make a wrap, fold the sides of the bread over the filling and roll it up tight. Right away, serve your tasty Lamb Souvlaki Wraps. Enjoy your Greek-style wrap that you made at home with family and friends!

Prep Time: 20 minutes

Cook Time: 15 minutes

For a filling meal, these Spicy Lentil Wraps with Tahini Sauce are both tasty and good for you. The creamy tahini sauce goes well with the spicy lentil filling to make a tasty wrap that's great for lunch or dinner.

Ingredients: 1 cup dried green or brown lentils. 2 cups water. 1 tsp olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper adjust to taste. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced cucumber. 1/4 cup chopped fresh cilantro. 1/4 cup tahini sauce. Juice of 1 lemon. Hot sauce optional.

Instructions: Run cold water over the lentils and drain them. Put the lentils and 2 cups of water in a medium saucepan. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Take out any extra water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the chopped onion and cook for about three to four minutes, until the onion turns clear. Spice up the pan with ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Saut for two more minutes, until the food smells good. Put the cooked lentils in the pan and mix them in. Let the flavors blend for five more minutes while you cook. Take it off the heat and set it aside. To make the sauce, mix tahini sauce and lemon juice in a small bowl. Warm the whole wheat tortillas up in a dry skillet or the microwave for a few seconds before putting the wraps together. Put some tahini sauce on each tortilla and then add some of the lentil mixture on top of each one. On top of the lentil mix, put chopped fresh cilantro, diced tomatoes, diced cucumber, and shreds of lettuce. If you want, you can add more tahini sauce and hot sauce. It's time to make a wrap! Fold the sides of the tortilla over the filling and roll it up tight. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

You can feel good about eating these avocado sprout wraps because they are full of healthy ingredients and taste great. No matter what time of day it is, they're a great, healthy meal or snack.

Ingredients: 2 ripe avocados, mashed. 1 cup alfalfa sprouts. 1/2 cup shredded carrots. 1/4 cup diced red bell pepper. 1/4 cup diced cucumber. 4 large collard green leaves, washed and dried. Salt and pepper to taste. Juice of 1 lime.

Instructions: Place the collard green leaves on a flat surface. Cover every collard green leaf with a thin layer of mashed avocado. For the avocado, put alfalfa sprouts, shredded carrots, diced red bell pepper, and diced cucumber on top of it. Add lime juice, salt, and pepper to taste. Tuck the sides of the collard green leaves in as you roll them up tightly, like a burrito. You can serve the wraps right away or put them in the fridge to eat later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Flavorful and satisfying wraps filled with protein-packed black beans and fresh veggies, perfect for a portable lunch option.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels. 1 cup red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 avocado, diced. 4 whole wheat tortillas. 1/4 cup vegan sour cream. 1/4 cup salsa. Salt and pepper to taste.

Instructions: In a bowl, mash black beans with a fork until slightly chunky. Add corn, red bell pepper, red onion, cilantro, and avocado to the bowl. Mix well. Warm tortillas in a skillet or microwave. Divide the bean mixture evenly among the tortillas. Top each with vegan sour cream and salsa. Season with salt and pepper, if desired. Roll up the tortillas tightly, cut in half, and pack for lunch.

Prep Time: 15 minutes

Cook Time: 5 minutes