At our house, in an attempt to stay within our grocery budget (and nutritional standards), we don’t buy lunchmeat. Often, this admission is met by exclamations of shock: “What do you do for sandwiches?”
Obviously, there are plenty of sandwich options besides lunchmeat, but for a change of pace, sometimes I will make Veggie Wraps! They are a frugal option for using what we have on hand, and a quick choice for a lunch or snack. (These are especially good if we have a couple tortillas leftover from a taco night or some aging green salad in the depths of the refrigerator!)
Wraps are one of our favorite picnic or lunchbox foods. The “spread” part of this recipe is also great on crackers or pita bread, if you don’t have any tortillas. The wraps also keep well in the refrigerator overnight, if you want to make them a day ahead.
For more Frugal Friday ideas, go to Biblical Womanhood. For the Grocery Cart Challenge Recipe Swap, visit Gayle!
Veggie Wraps3 oz cream cheese, softened1/4 cup very finely minced celery (or half celery & half bell pepper)2 Tbl. finely grated carrot2 Tbl. sunflower seeds (preferably sprouted, if desired)1 Tbl. minced green onion or chivesSalt & Pepper, to tasteCelery Seed or Celery Salt, Optional2 Tortillas (thick, homemade whole wheat or sprouted grain are wonderful!)1 cup leafy lettuce or salad greens, torn into bite-sized piecesOptional: Add sliced cheese, tomatoes, cucumber slices, sprouts, etc.Mix together cream cheese, minced/grated veggies, sunflower seeds, chives, salt & pepper, and celery seed, if using. Spread onto two tortillas. Fill each tortilla with an abundant (really!) handful of lettuce. Place any other filling of your choice on top. Roll up, and slice each in half. (If needed, use toothpicks to hold it all together.)