Print

Easy lunch: Asparagus and goat cheese wrap

Course: Main Course
Cuisine: European
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 1 serving

A simple easy lunch: asparagus and goat cheese wrap, perfect when asparagus are in season!

Ingredients

  • 4 asparagus washed, woody bottoms removed
  • 4 thick slices of organic zucchini chopped in strips
  • 1 garlic clove minced
  • 1/2 cup organic baby spinach washed
  • 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)

Instructions

  1. Warm up your pan over medium heat.
  2. Cut the asparagus into 2 or 3 chunks.
  3. 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.
  4. Add the garlic and spinach and continue cooking for 2 minutes. You want to make sure not to burn the garlic.
  5. 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.
  6. Prepare your wrap: spread the creamy goat cheese in the middle, then put the cooked veggie mixture in the middle with the juices.
  7. Bon appétit!
  8. (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%