During summer we don't want to feel stuffy. We want to be on our feet ready for any adventure that might present itself...

And we want to look good in our bathing suits.

That's why we generally try eating lighter and healthier than usual perhaps. But eating the same healthy food over and over again can get boring and we also don't want to spend half a morning or afternoon in the kitchen when we could be tanning by the swimming pool or having a cocktail with our friends in a nice terrace.

We want it all.

And we should have it.

The answer? You should wrap it! Make a wrap full of nutrient dense food rich in flavour and off you go! It's easy, it doesn't take long to cook, it won't leave you feeling stuffy but you will feel satisfied!

There are many different types of wraps for you to choose from: regular wheat ones, whole grained, corn ones, rice paper ones, some people use cabbage leaves! Choose what works for you.

Here are three different recipes on how to nail The Wrap trend this summer recommended by a friend of mine:

For the fish lovers out there:

Ingredients:


1 salmon fillet
Half a medium avocado
A handful of raw spinach
A handful of rocket
4 green asparagus
1 wrap of your liking
A pinch of salt
A pinch of black pepper
A pinch of chilly powder
A quick lemon squeeze

How to:

First set up your oven to 180 degrees, put the salmon fillet and the asparagus in an oven friendly tray, throw in some salt and pepper (to taste) and put it in. Everything should be cooked in 15 minutes. If you don't feel like heating up an oven when it already feels you are in an oven, use a big pan and cover it up. 

While the salmon and asparagus are being cooked, wash the spinach and rocket and cut open the avocado. Remember to put the other half away (if you are only cooking for yourself) in the fridge, wrapped in foil and next to a garlic dent if you don't want it to go brown (little trick there!)

Spread the wrap you chose on a plate and make a bed with all the spinach and rocket leaves. Cut the avocado and spread it evenly over it. Put a bit of salt and pepper over all of it.

Once the salmon and asparagus are cooked, take them out of the oven/pan, cut the each asparagus in four pieces and add them to the wrap. Season the salmon with a tiny bit of chilli powder, cut it in a few pieces and add it to the mix. Finish it all with a bit of a lemon squeeze, wrap it and there you go!

Special tip: If you pair it with a glass of white wine it will taste even more amazing.

For the meat lovers out there:

Ingredients:

A few strips of chicken breast
2 dents of garlic
¼ of a red pepper
¼ of a green pepper
A little bit of lettuce
A tiny bit of shredded mozzarella cheese (this is optional)
3 cherry tomatoes
¼ of an avocado
Mexican spices mix
Olive oil
A pinch of salt
A squeeze of lime
1 wrap of your liking

How to:

Smash the two garlic dents a little and put them in a pan with a tiny bit of olive oil. While they are getting nice and golden, season the chicken breast strips with salt, and then add them to the pan. While they are getting cooked, cut the peppers into thin stripes, and the cherry tomatoes in four pieces each.
Spread the wrap on a plate, and make a bed with a little bit of shredded lettuce and the peppers.
Before the chicken is completely cooked, throw in a pinch of Mexican spices mix and a bit a tea spoon of mozzarella cheese. Once everything is melted together, add the chicken strips to the wrap. Now put the chopped cherry tomatoes on top, smash the little piece of avocado and add it to the mix too, sprinkle a bit of salt, olive oil and a squeeze of line.
You won't regret it!

Special tip: Pair it up with a nice cold Corona. It's the only way!

For the vegan crowd:

Ingredients:

½ a can of cooked chickpeas
¼ of a cucumber
A handful of spinach
A handful of raw kale
3 chunky bits of mango
2 tea spoons of coconut yogurt
A pinch of salt
1 wrap of your liking

How to:

Drain the chickpeas and rinse them under cold water for a minute. Put half of it aside for storage and leave the rest for the wrap. Wash the spinach and the kale (I recommend more spinach than kale for this dish) and make a bed with it on the wrap. Peal the cucumber and cut it in small chunky bits, then add them to the mix and put the chickpeas on top. Sprinkle the pinch of salt and mix. Put 2 table spoons of yogurt in the mix. And lastly, cut the 3 chunky mango bits in smaller pieces and add them in the centre. Wrap it and taste it!

Special tip: A good glass of red wine or rosé will compliment the mix of flavours really well.

Let me know if you try any of these recipes and if you've enjoyed them!

Paola

 

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