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No-Cook Lunch Idea: Chickpea, Avocado, and Egg Wrap

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  • 1cup kale, thinly sliced
  • 1teaspoon olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1pinch cumin
  • Salt
  • Pepper
  • 1/4 cup canned chickpeas, rinsed and drained
  • 2tablespoons plain 2-percent-fat Greek yogurt
  • 1 whole wheat tortilla (10 inches)
  • 1 hard-boiled egg (store-bought or made ahead), thinly slice
  • 1/4 avocado, thinly sliced
  1. In a medium bowl, combine kale, oil, vinegar, and cumin. Season with salt and pepper. Massage vinaigrette into kale until leaves start to soften, about 2 minutes.

  2. In a small bowl, use a fork to mash chickpeas with yogurt. Season with salt and pepper.

  3. To assemble wrap: Spread chickpea-yogurt mixture over tortilla. Top with kale, egg, and avocado.

  4. Transfer to an airtight container or lunchbox. Cover and refrigerate until ready to serve.

Nutrition Per Serving

483 calories

19 g fat (5 g saturated)

55 g carbs

9 g sugar

12 g fiber

23 g protein

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