Easy lunch: Asparagus and goat cheese wrap
A simple easy lunch: asparagus and goat cheese wrap, perfect when asparagus are in season!
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4
asparagus
washed, woody bottoms removed
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4
thick slices of organic zucchini
chopped in strips
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1
garlic clove
minced
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1/2
cup
organic baby spinach
washed
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2-3
Tbsp
creamy goat cheese
-
1/2
tsp
balsamic vinegar
-
1/2
tsp
maple syrup
-
1/8
tsp
sea salt
a pinch
-
1/8
tsp
black pepper
a pinch, to taste
-
1
sprouted organic grain wrap
(I use Food For Life's Ezekiel wrap)
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Warm up your pan over medium heat.
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Cut the asparagus into 2 or 3 chunks.
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Add a bit of olive oil to the pan, and put in the asparagus, and the zucchini pieces. Sauté for about 5 minutes while stirring often.
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Add the garlic and spinach and continue cooking for 2 minutes. You want to make sure not to burn the garlic.
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Add a pinch of sea salt, a drizzle of balsamic vinegar, and a drizzle of maple syrup on top, stir and cook for 1 minute.
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Prepare your wrap: spread the creamy goat cheese in the middle, then put the cooked veggie mixture in the middle with the juices.
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Bon appétit!
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(note: I was out of sweet pepper, but this would make a delicious addition)
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 404kcal | Fat: 12g | Saturated fat: 5g | Cholesterol: 12mg | Sodium: 717mg | Potassium: 3811mg | Carbohydrates: 53g | Fiber: 13g | Sugar: 6g | Protein: 32g | Vitamin A: 6020% | Vitamin C: 276% | Calcium: 316% | Iron: 9.6%