Wrap + Salad For Lunch

Here are some reasons to love spinach: it is an excellent source of calcium, iron, fibre, vitamin K + C + A, amino acids (protein), antioxidants such as zinc + vitamin E, and phytonutrients .... just to name a few!

There are so many reasons to eat your greens making it a truly versatile food. It is a great addition to smoothies, pastas, pizzas, wraps, stir-frys, or as a side to any meal. Eating it raw is not bad by any means, but if you think about it or have a few extra minutes, consider lightly steaming it.

Spinach also made it's way into lunch today as well.

The hubby and I enjoyed these mushroom and chicken wraps with a side salad.


For the wraps you will need....

  • Sprouted grain tortilla OR gluten free option OR any other tortilla/wrap of your choice
  • 1 handful of spinach per wrap (I used it raw, but you could add it to the mushrooms for a couple of minutes to lightly steam it)
  • 1 organic chicken breast
  • 2 cups of mushrooms
  • 1 Tbsp butter
  • 1 clove garlic
  • Goat cheese (desired amount)
  • Balsamic glaze (optional)

For this super simple and quick-to-assemble salad you will need.... 

  • A couple large handfuls of greens
  • 1/2 cucumber
  • 1/2 cup red cabbage


  1. Preheat oven to 375 degrees. Add chicken and cook for about 15-20 minutes, or until cooked. Allow the meat to rest a few minutes before slicing into bit size pieces for your wraps. 
  2. On medium heat add mushrooms and butter to a pan. Cook for about 15 minutes or until mushrooms are cooked. Add minced garlic and combine mixture. 
  3. In the meantime you can start to assemble your salad by chopping your cucumber and red cabbage on top of your greens.
  4. Now assemble your wrap. Place a handful of spinach on the wrap followed by the chicken and mushroom mixture.
  5. Add a couple dollops of goat cheese on top of the spinach, chicken and mushrooms and you can then drizzle a bit of balsamic vinegar or a balsamic glaze if you want. 
  6. Roll up your wraps and serve.