10 Quick Hearty Wrap Ideas Under 350 Calories

 

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Video taken from the channel: Jamie Oliver


 

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Video taken from the channel: Stephanie Macedo


 

Ask the Test Kitchen with Andrea Geary and Christie Morrison

Video taken from the channel: America’s Test Kitchen


 

3 Healthy Breakfast Wraps | Back To School Recipes

Video taken from the channel: TheSeriousfitness


 

Low Carb/Diet Saving XL Breakfast Wrap | Only 350 Calories

Video taken from the channel: Flexible Dieting Lifestyle


 

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Video taken from the channel: Twisted


10 Quick & Hearty Wrap Ideas Under 350 Calories. 1. Tuna Salad Pita Wrap | Pickled Plum. There’s nothing quite like a tuna salad sandwich! In this tasty version, homemade tuna salad is wrapped 2. Curried Chickpea Salad Lettuce Wraps | Naturally Ella. This chickpea salad calls for Greek yogurt.

10 Quick & Hearty Wrap Ideas Under 350 Calories | MyFitnessPal. Let’s face it—pretty much everything tastes better wrapped in bread (not to mention the fact that it converts any meal into one that’s portable!). Sweet, savory, meaty and veggie-friendly, we’ve got all the wrap bases covered with these 10 simple ways to satisfy your wrap. 10 Quick Hearty Wrap Ideas Under 350 Calories Weight. 8 Low Calorie Foods For Weight Loss To Help You Slim Down. Yellow Dal. Pin On Recipes. 1400 Calorie Low Carb Filling Meal Plan With Pecans Blue. 50 Amazing Vegan Meals For Weight Loss Gluten Free Low. Healthy wraps under 200 calories; Slow cooker wraps; Clean eating wraps; Chicken salad wraps; Wraps with peppers; Turkey and avocado wraps; Low calorie wraps; Meal prep wraps; Wrap ideas for school lunches; Vegetarian wrap recipes; Spicy chipotle chicken wrap; Indian wrap recipes; Low calorie vegan wraps; Salmon hummus wrap; Turkey ranch wrap. We’ve gathered a list of seven delicious and easy-to-make wraps that are all under 400 calories.

1. Parmesan Chicken Wrap. This warm wrap is only 319 calories per serving, and it can be whipped. 12 Healthy Meal Prep Ideas Under 350 Calories that Can Be Batch-Cooked.

1. HEARTY BLACK BEAN QUESADILLAS | BUDGET BYTES. These freezable quesadillas are great for busy days. Bursting with colorful veggies, taco spices and, of course, plenty of cheese, they’re super filling. Choose no salt added beans to control sodium levels. Recipe makes 10.

These 350-calorie (or less) dinners are ready in only 30 minutes. which means dinners need to be healthy but flavor-packed. These low-carb wraps are quick and easy. He loves the health aspect, I love the taste! —Melissa Pelkey Hass, Waleska, Georgia Now this hearty.

12 Tasty Wrap Recipes for a Quick and Easy Dinner Justina Huddleston. May 07, 2017. Spiced cauliflower and chickpeas make a hearty filling for these wraps. They’re topped with a cooling, creamy garlic and yogurt sauce for a final flourish.

35+ Easy Wrap Recipes Ideas for Sandwich Wraps. We know you’re super-busy and rushing out the door in the morning, but don’t forget to pack a healthy lunch! It’s your #1 secret weapon against fast-food and vending machine temptations. These low-calorie packable lunch recipes are easy to prepare and have 350 calories. Fitness Bread is amazingly hearty, dense, and chewy—and absolutely chock full of whole grains.

Each 120-calorie slice is loaded with fiber, too (6 grams) and is a good source of protein (4 grams). We were able to find it in Fresh Market and World Market stores, but you can also use any other whole-grain bread with comparable numbers.

List of related literature:

Wrap the pita, tortillas, or other bread in aluminum foil to heat at 350°F. Sauté chicken, onions, and peppers together in the olive oil.

“The Lifegiving Table: Nurturing Faith through Feasting, One Meal at a Time” by Sally Clarkson
from The Lifegiving Table: Nurturing Faith through Feasting, One Meal at a Time
by Sally Clarkson
Tyndale House Publishers, Incorporated, 2017

Mini wraps: Put together a mini wrap sandwich, using foods that you don’t have to refrigerate.

“Eating Clean For Dummies” by Jonathan Wright, Linda Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Larsen
Wiley, 2011

Assemble wraps by arranging a cup of salad on each tortilla, top with chicken mixture.

“The Healing Powers of Vinegar (3rd edition)” by Cal Orey
from The Healing Powers of Vinegar (3rd edition)
by Cal Orey
Kensington Books, 2008

In this flavorful version of deviled eggs, I’ve slashed the calories by replacing the mayonnaise-yolk center with heart-healthy hummus.

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

Cover dish with: oil and lemon juice, /2 teaspoon salt, Each serving: About 420 calories, plastic wrap and refrigerate, turning and /4 teaspoon pepper.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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61 comments

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  • Great program with a lot of good information. When you talk about recipes on CI or ATK do you need to have a subscription to access those recipes?

  • All recipes are too good and creative too. I’ll definitely give a try for these amazing recipes. Thanks for sharing such an amazing and innovative ideas of cooking. ������

  • I couldnt get fresh herbs so i bought seed and did the window pot. Grew parsley and basil the two herbs i had success with. Just keep growing them.
    I also replayed my green onion bottoms and celery. They GREW!

  • Qué buenas las recetas rápidas, sin voz, sin protagonistas!! Te da un montón de ideas sin que te distraiga nadie contándote cosas colaterales que se hacen muy pesadas

  • As I watch this video laying in bed hungry.. I’m visually scanning my panty in my mind lol… to see which one of these recipes I can make �� lol

  • I’ve actually made sourdough banana bread! The sourdough just replaces some of the flour and liquid and is just used as a flavoring instead of a rising agent. It’s not any better or worse than normal banana bread but it is a good use of discard.

  • Hola Amigos LES INFORMO que compartire su vídeo en mi pagina de Facebook para lograr hacer sinergia ustedes ganas mas seguidores y nosotros impulsamos nuestro producto.

  • I keep most of my butter in the fridge, but like to have soft, spreadable butter always available so I use a butter bell. They work beautifully! https://www.butterbell.com/

  • Oh my gosh…. i’m not sure if i admire your shirt or this lovely wrap. Keep going bro! Where did you get the Shirt? From Superfreshclothes?

  • Don’t get me wrong meat tastes good but make a vegetable based meal to impress the biggest meat eaters is a real challenge, give it a try.

  • Hey Jamie I have not seen those carton-style black beans here, but we got ’em in cans. Just add the whole can in for that soup? (ie, don’t drain?)

  • Jamie wath you doing about this https://www.tagesanzeiger.ch/wirtschaft/unternehmen-und-konjunktur/Jamie-Oliver-steht-vor-einer-Pleite/story/22720324https://www.tagesanzeiger.ch/wirtschaft/unternehmen-und-konjunktur/Jamie-Oliver-steht-vor-einer-Pleite/story/22720324

  • I’m that lady using her sourdough discard to make banana bread. And waffles. And blueberry muffins. The sourdough gives it a little boost in the lift so it’s not so dense. I will never go back.

  • Someone tell me that i should eat carb, protein and fiber in the morning. If i want to make that 1st option, is it include protein? I mean if i dont have peanut butter at home as my protein meal. And i quite confuse about what kind of protein food for breakfast.

  • Hi,the small camping stove in a lot of these videos that u see are for OUTDOOR USE ONLY they need cold air to vent them at all times,be aware…..the canister of gas can explode if it gets too hot,check it out on google, especialy if u have little ones in the area you are cooking.

  • Me encanta todo lo que hace pero es una lástima que no entiendo su ingles…aunque é hecho algunos de sus guisos que son excelentes….algunos ingredientes no se como se llama sobre todo los condimentos que usa….x favor usen subtítulos en español latino

  • The sourdough crackers idea sounds incredible! I’m gonna have to try that out. ��
    There were a lot of good questions and answers in this. Andrea and Christie were very entertaining too. ��
    Later!
    ����

  • All of my refrigerated produce including herbs go in fridgesmart containers from tupperware. They were designed by tupperware and the university of florida based on how produce breathes or off gasses in the fridge. These containers when used correctly extend the usable life of produce by 2-3 times. Rubbermaid makes a similar product as well.

  • I really enjoyed this video and learned a lot. Thank you both for loving what you do and being willing to help the rest of us to get better. The chemistry of foodie friends is the best chemistry except for the foods themselves. More from you two, please?

  • Store had buy 1 get 1 small tortilla packs. All I was doing with them was making these tiny ass tacos……now I will turn them into “OMG, these are really really really good”.

  • Set your fridge to 2 degrees Centigrade or 34/35 degrees Fahrenheit.

    You will be surprised at how long stuff lasts in the fridge.

    Double cream last a very long time in large containers and at low temperature.

  • No flat bread where I live but since you’re a good baker Zach, why don’t you post a video with a flat bread recipe for all us who can’t buy the stuff?:)

  • The silver lining of the quarantine is getting this dynamic team to impart their wisdom. So much useful information and humour along the way. Thank you, ladies!

  • Great that you cook without meat! But so sorry to know that for cheese, milk, the male calves have to die, or right away or after some years as a ‘meat production unit’, so in that way not vegetarian, a new way of looking at vegetarian I am afraid and sad myself (the rennet not being from calves is, in fact, a minor detail)

  • I just watched Jack Bishop’s video on spices and seasoning, and he mentioned taking the rubber bands and tags off of cilantro, rinsing it off in a salad spinner and drying it off, and then storing rolled up in a paper towel I side of a ziplock bag.

  • i do something that is far from fine dinning but a great budget/ pantry stretcher. have a little bit of veggies left after a meal pop them into your freezer. i use a 2 quart size freezer safe container. when it gets full. i make a broth or use a commercial stock toss in some potatoes when the potatoes are tender. remove the veggies from the container add to the stock and in a few minutes you have soup. i must say it never turns out the same way twice, but always a tasty surprise

  • Me too about peas, my saddest memory about was fighting with my mother about pea soup for lunch when I was about 8, I stuck my tongue out at it and got punished.

  • Most of the veg that I buy can be eaten raw or cooked. Spinach,arugula, carrots,pickle cukes or radishes,roast tomatoes if they are reaching the almost not ok stage. Everything I get can be preserved or reused because I live alone. Even fresh herbs can be frozen in butter, basil mashed in evoo SO much can be saved!!

  • I appreciate so much about this video, including that your kitchen looks so modest and like an every-cook kitchen, though I’m sure you make magic in it! Also, that Andrea is wearing the same purple shirt on day two, but with a sweater over it. It’s what we are all going through! Thanks for sharing your knowledge.

  • Whaaaat!?? Can you ladies do whole episode on cooking on an electric vs gas stove. It seems to me that most cooking shows on the net use gas stoves and I find I struggle with things like frying and other types of cooking because I am trying to adapt to electric. Nobody ever mentions this. Am I crazy?

  • Thank you for doing these I’ve found them very interesting. In a lot of recipes you use either a stand mixer or a food processor. Which is more important to get first, and how do I work around not currently having either?

  • In light of the pandemic, maybe cooks country and ATK should do pandemic cook book edition and offer recipes that can be adapted to keto, since after the first 2 weeks of leaving no carb left behind and discovered my A1C was slightly elevated, I’ve gone back to low carb high fat. Thanks for the quarantine content.

  • I read a fellows journal about living in Costa Rica. He had a 101 year old lady make him lunch one day. She made black beans similar to these and patted out homemade tortillas…after grinding the nixtamal fresh, and sliced a block of cheese so incredibly thin you could see through it lol. He said her house had a dirt floor but it was spotless. He said her son was 84 and could run and ride a bicycle faster than he could…he was 33 at the time. He said she did not put on any aeirs and graciously called him “son”. He said the whole experience was very humbling and he could not help feeling shabby in her presence. These people are good examples of what a clean heathy diet will do. Everytime black beans are mentioned or I eat them, I think of this mans journal, the gracefull old woman and her son.

  • Thank you! Good ideas, love some of your riffs on classics plus a gentle reminder that comfort food is simply what makes you happy that day, at that moment. I love rice. Love pasta. Love cheese. Love Japanese and Indian. Yesterday my ultimate comfort food was a massive spinach/arugula salad with sunflower seeds, tossed with a simple homemade vinaigrette and topped with a slight flurry of green-jar-in-the-pantry Parmesan and lots of cracked pepper. This was a salad so big that it kept going back into the fridge and getting slightly wilted. Still: comfort food.

  • I really appreciate your tips on storing oil. I have a bottle of sesame oil that is so old that I have no recollection of when I bought it. Sounds like it is time to replace, and to store it in the fridge once I open it.

  • Veggie Bolognese….. Classic! I use this recipe nearly every week, when home.�� So easy to cook, tastes amazing and my kids love it.

  • Jamie, my hubby makes a vegan ragu using lentils that I adore, but he didn’t use porcini mushrooms. I will let him know so we can make this delicious dish even better. Thanks for your great tips.

  • Tip: create a treasure map from the food. E.g in mashed potatoes. Use vegetables, hot dogs, etc to be items of the map. Should also work with clues for a treasure hunt.

    If there is treasure, photograph the map. Else eat the map bweore the pirate king shows up.

  • Mmmmmm yummy Steph ��I love these mini cooking videos!! Next time I go grocery shopping I’ll def buy the pita breads,they’re always on sale for 1$ for about 6 pitas.
    Did the tomato sauce fully cook in the oven? I know you only put a thin layer but I’m scared it would taste raw ��
    ❤️❤️

  • Honestly Stephanie, you are so FAB with the fact that you respond to your followers and so quick. Hands down your not only my favorite Youtuber now but one of the best out here (SERIOUSLLLYY).

  • Alsoooo I made a pizza, that I think u would like… it was just cheese, sauce, baby spinach, turkey pepperoni, and red roasted bell peppers… mmmm sooo Bomb ❤️❤️❤️❤️❤️

  • I remove the rubber bands, etc, slice all at once at the bottom, put in
    Wide mouth jar..Mason, etc, fill with water, place in plastic bag, sit in frig with the bag open,

  • Thanks for all this recipe I been going them and my kids love it. I will be doing this on Sunday to see the walking dead. Thanks

  • WHY OH WHY would you discard ANY of the starter??
    I use the “extra” that you say discard to make another loaf, cake, batch of pancakes etc to either freeze or give away the senior centers or hospital nursing staff

  • On the corn chowder recipe, he puts the milk in early on. Now, I was told that bringing milk to a boil curds it. How much can you boil milk before it goes bad?

  • Entertaining music with fast forward video of so much fat, too much butter, glugs of oil, deliciously dangerous for your heart and arteries. Bypass for desserts, anyone?

    You will wear the fat you eat.

  • I totally agree that the sound design in “Chef” was the best homage to food in the history of movies. I know that I’ve made a Cuban sandwich correctly if it sounds like the one in the film.

  • The most all of food, at first looks, and tastes, as well as nutritional meals…. Reason it is what it that, without looking s of food, not much in desire to get near to the foods…. Yes. Processing to cooking food much more important than and other t8me necessary….. And now, remember, are you all ready to cooking in your kitchens?

  • Okay. Now, let me participate on these cooking journey…. First of all, it is not about food material at this point forward…. Better yet, it is about cooking processes of foods…. And depending upon how and when what materials of food enters in the pots, will be changes with such tastes…. Of corse with heating temperature really matters….

  • Dj bbq you are disgusting cooking with all your rings on your fingers. Most dirty filthy cooking I have seen until now on British.
    Learn your skills in the kitchen unless you are meant to play the clown without the small smile.

  • I think I’ve got the very same skillet Jamie’s using! Sadly, I lack his talent with what it put in it. I love his videos; they give me lots of ideas for new meal combinations.

  • “Perfect to watch while pounding the miles on the treadmill to work up an appetite!”
    Isnt that counterproductive?
    You want to loose weight and then watch this to get those calories back on again?`haha

  • 0:00 Veggie bolognese
    4:55 Black bean soup
    9:50 Steamed mushroom buns
    15:09 BBQ baked beans
    21:04 Bircher muesli
    24:54 Pork leg escalope
    29:45 Corn chowder
    32:53 Sweet potato white bean chili
    34:22 -Chinese noodle salad
    38:45 Jam jar salads
    42:00 100 calorie popcorn snack
    44:10 Healthy pasta w/ tuna & veg
    48:55 Healthy baked beans
    55:10 Pan-friend salmon with pesto
    59:19 Seven veg tagine

  • Lol you can use chicken tenders if you don’t have like normal chicken laying around lol. I used Those precooked chicken tenders from those bags. Shit tasted Exquisite!

  • Jamie you are my favorite chef. Your also an amazing person for taking on the food industry. Love watching all the delicious food you make.

  • Loved your Q and A ladies, such well thought out answers. Would you recommend storing nuts in the refrigerator so they don’t go sour? Also is it a good idea to store ground nuts or nut flour in the freezer? Thank you

  • DJ Barbecue, OMG I’m at home watching you for the first time in Woodbridge, VA on ROKU and I am now a true fan #Subscriber! I was nodding while in bed, ready to go to go sleep and when I saw you pop lock it, I lost it! The BBQ Bean recipe is now on my family dinner menu along with this video. Lol Please come back with more. This is what makes American Great Again! We are ONE!

  • Another great recipe! I’m really enjoying the dessert videos but breakfast is by far my FAVORITE meal of the day. I’d love to see more breakfast recipe videos!!

  • The baked-beans guy has a really sexy neck! WHY the mullet? WHY? I’ve seen enough adult entertainment (and had enough personal experience) to notice a curious correlation between flat-tipped noses and giant wangs. Sorry, folks. For once, I’m not watching for the food.

  • You dont need that much beef. Other than that there were some great ideas how to not eat them the Same every day. I will just cook a vegetable Sauce instead��

  • Bro, you seem like you lost the plot a little. You put WAY to much things (ingredients) in one dish/pot. I have bloating only by watching this. Also you use to much water in this cooking, tin tomatoes have plenty of water already, and you ad more water! Jeez. Learn how to make good sauce with out this amount of water should not be a big deal. Look up for e.g chinese, they have a rule, use 3 or 5 ingredients only. Food should be clean and transparent, not mad mishmashI trow everything i can find around me. lol.