Make Ahead Lunch Wraps Food

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MAKE AHEAD LUNCH WRAPS



Make Ahead Lunch Wraps image

These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.

Provided by Melissa Pietrosanti

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 16

Number Of Ingredients 8

2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese

Steps:

  • Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
  • Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
  • Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 80.8 g, Cholesterol 30.4 mg, Fat 16 g, Fiber 13.6 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 1312.1 mg, Sugar 2 g

MAKE AHEAD WRAPS - OAMC



Make Ahead Wraps - OAMC image

I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!

Provided by TishT

Categories     Lunch/Snacks

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup uncooked brown rice
4 cups water
1 (4 ounce) package southwest seasoning
4 (15 ounce) cans black beans
2 (15 1/2 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) jar salsa
16 10-inch flour tortillas
1 teaspoon cumin
salt and pepper
1 teaspoon garlic powder
1 teaspoon oregano
1 onion, chopped
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded

Steps:

  • Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
  • Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
  • Remove from heat, and cool.
  • Place black beans and pinto beans into a colander or strainer, and rinse.
  • Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
  • Mix in rice and cheese.
  • Divide the mixture evenly among the tortillas, and roll up.
  • Freeze wraps in single layer on lightly greased cookie sheet.
  • When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
  • TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
  • Wrap in a paper towel.
  • Cook in microwave until heated through (about 2 minutes).
  • Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.

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