With four different vegetables, this handheld lunch from Nutrition Babes Lauren Harris-Pincus and Kathy Siegel (both are registered dietitians) is a feast for your eyes and your stomach—which will stay content until dinner thanks to the protein and fiber.
Tote-it tip: Use up leftover grilled chicken from dinner to pack lunches for the whole house the night before.
1 tablespoon extra-virgin olive oil
1 tablespoon nonfat Greek yogurt
2 tablespoons balsamic vinegar
3/4 teaspoon honey
4 100-calorie whole-wheat flour tortillas
8 ounces grilled chicken breast
12 sundried tomatoes (not packed in oil), sliced
2 roasted red peppers (fresh or jarred), sliced
12 baby bella mushrooms, grilled and sliced
1/2 cup shredded 2% mozzarella cheese
1 large handful field greens (or spring mix)
To make dressing, combine first four ingredients in a small bowl. Add salt and pepper to taste and whisk until well combined. To assemble wraps, divide and layer all ingredients and dressing evenly onto each wrap. Roll and wrap up in foil or plastic wrap and refrigerate until ready to serve.
Nutrition score per serving: 311 calories, 10g fat (2g saturated), 34g carbs, 29g protein, 10g fiber