Lunch wraps are nutritious, hearty, and completely adaptable to whatever your family might like in them! Make a batch and freeze them for a delicious lunch!
6 8-inch whole wheat or multigrain tortillas
1 cup brown rice, cooked
1 cup black or kidney beans, cooked or canned (drained and rinsed)
1 cup corn, frozen or canned (drained)
1/2 cup salsa (your favorite kind)
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Lay out the tortillas. Evenly distribute the rice, beans, corn, salsa, and cheese among each one. Roll up neatly and wrap each one in foil.
Bake for about 15-20 minutes, until hot.
Freezer Meal Instructions: To Freeze:
Assemble lunch wraps as recipe states. After tortillas are wrapped in foil and before baking (Step #2), place in a freezer bag and freeze for up to 3 months. To Prepare:
To heat from frozen, add about 10-15 minutes on to baking time (so total baking time is about 25-35 minutes). Or remove foil, wrap in a moist paper towel, and microwave in 30-60 second increments until heated through.