Wraps can take a little more time for preparation than a handful of nuts, but tortilla wraps with a lean protein, like turkey or chicken, can be delicious and filling. With the protein from the meat, the carbs from the tortilla, and nutrients from any veggies added, these wraps can be a perfect snack for gaining muscles. Wraps have a good place in bodybuilding, especially when we are talking about heavyweights.
Wraps for a good physique
You can make your wraps right now and they will help you in your way of making a good body. Do not hesitate to try them. Take your ingredients and start cooking now. You will enjoy the flavor and nutrient-dense wraps. Your good physique is on the way to you.
Chicken hummus wrap
This is a great quick lunch for bodybuilders and all athletes who travel a lot, but want to ensure to stay healthy at the same time. You can also take these wraps to your work or in your gym. This is a versatile recipe. You can add any fresh vegetables that you might have on your hand to bulk it up and add more fiber. It will not cost you a lot of money, but it will help you to build muscles faster. From this recipe, you will get 295 calories, 32 grams carbs, 29 grams protein, and 6 grams fat.
It will take 6 minutes to make it and it is for 1 serving. For this recipe, you will need the next ingredients: 2 leaf outer romaine lettuce, 1 teaspoon cumin, 1 medium apple, 2 tablespoons hummus, and 3 oz chicken breast, thinly cut. You should put the romaine lettuce in a shallow bowl of ice water for about 5 minutes to crisp them. Then, in a small bowl, you should combine the hummus and cumin and mix them well. Then, add the apple and stir to blend well.
Then, lay one lettuce leaf lengthwise on a clean surface, with the widest edge closest to you. Then, lay three pieces of chicken breast onto the lettuce and then spoon half of the hummus mixture in a mound about 2 inches from the edge. Then, roll up burrito-style and repeat with the remainder and make two wraps for one serving.
Chicken collard wraps
You can try using collard greens instead of flour-based tortillas for a fresher approach to lunch wraps. They are sturdy enough to hold a pile of roasted chicken and other fillings but come without the starchy carbs. From this recipe, you will get 266 calories, 16 grams carbs, 24 grams protein, and 12 grams fat. It will take 15 minutes to make it and it is for 4 servings. For this recipe, you will need the next ingredients: 1 cup broccoli sprouts, 1 cup chopped roasted red pepper, 2 medium sliced carrots, 2 cups chopped chicken rotisserie, 1 cup hummus, and 8 leaf collard greens.
You should cut off the firm, white stalks of the collards. With a sharp knife, fillet off the thickest part of the remaining stalks that run down the backsides of the leaves. Then, put two collard leaves head to foot (stalks at opposite ends) and partially overlap the leaves. Then, spread a quarter of the hummus down the center and top it with a quarter of each of the chicken, carrot, roasted red pepper, and microgreens. You should tightly roll the leaves, beginning from the bottom and tucking in the sides as you go. Then, cut them in half on a bias to serve. If it is needed, insert toothpicks to keep the rolls intact and repeat with the remaining ingredients.
Mediterranean Greek wrap:
This chopped chicken wrap combines cucumbers, tomatoes, olives, and goat–cheese crumbles for an authentic taste with a protein-packed bunch. Then, add some zest with lemon vinaigrette and you will hit all the right notes. From this recipe, you will get 797 calories, 51 grams of carbs, 56 grams of protein, and 41 grams of fat. You will need 15 minutes to make it and it is for 1 serving.
For the wrap you will need the next ingredients: 5 kalamata olives, 5 cherry tomatoes, 1/3 cup chopped cucumber, 1/3 cup sliced red onion, ¼ cup fresh basil leaves, 1/3 cup flat-leaf parsley, 2/3 cup shredded or chopped butter leaf lettuce, 3 leaf outer romaine lettuce, 1/8 cup goat cheese, 5 oz chicken breast and 1 whole – wheat tortilla. For the lemon vinaigrette, you will need the next ingredients: 1/8 teaspoon ground pepper, 1 pinch sea salt, 1½ teaspoon apple cider vinegar, 1 teaspoon minced garlic, ½ teaspoon ground oregano, 2 tablespoons olive oil, and 1 lemon yields lemon juice.
In a bowl, you should mix together the ingredients for the lemon vinaigrette and season to taste with pepper and sea salt. You should put all the salad ingredients on a large cutting sheet. You should use the longest and sharpest knife you have and begin to chop up the salad to desired thickness. When the salad is chopped, then add it to a mixing bowl. Then, add 1/3 of the lemon vinaigrette and refrigerate the remaining dressing in a tightly sealed container. You should mix the salad together with a spatula and then put some of the contents on a whole – wheat tortilla. Then, fold in the sides and tightly roll up the wrap. You should enjoy any leftover chopped salad by itself.
Asian ramen peanut chicken wrap
You can put the packaged ramen to good use with this healthy crop which kicks up the conventional college–student staple and turns it into a restaurant-worthy entrée. This salad–tuned wrap will bring color to your plate with purple cabbage, crisp green bok choy, and green and orange shades of broccoli slaw. The added zing of the sweet and spicy peanut dressing makes this one meal you do not want to miss. From this recipe, you will get 688 calories, 71 grams of carbs, 60 grams of protein, and 18 grams of fat. You will need 15 minutes to make it and it is for 1 serving.
For the wrap, you will need the next ingredients: 1 teaspoon cilantro, 1/3 cup cucumber thinly sliced, 1/3 cup chopped purple cabbage, 2/3 cup broccoli slaw, 1 cup shredded bok choy, 2 tablespoons uncooked ramen noodles crushed, 5 oz chicken breast, and 1 whole – wheat tortilla. For the spicy peanut dressing, you will need the next ingredients: ½ teaspoon Chinese 5 – spice seasoning, 1 teaspoon sweet chili sauce, 1 teaspoon pureed ginger, 1 teaspoon honey, 1½ teaspoon light soy sauce, 3 tablespoons water, and 2 tablespoons powdered peanut butter.
You should mix together the ingredients for the peanut dressing in a bowl and season to taste with sea salt and pepper. You should put all the salad ingredients on a large cutting sheet. You should chop the salad to desired thickness using the longest and sharpest knife you have. When the salad is chopped, then put it in a mixing bowl and then add the peanut dressing. You should mix the salad together with a spatula and then put some of the contents on a whole – wheat tortilla. You should fold in the sides and tightly roll up the wrap. You should enjoy the leftover chopped salad by itself.
Latin salmon pineapple wrap
You should ditch the usual scoop of deli–counter tuna salad on a bagel and instead of going for the same old fish, you can dig into some salmon. When it is paired with fresh pineapple for a citrus kick and topped with creamy avocado dressing for a healthy dose of fats, this wrap is something you will want to sink your teeth into. For the wrap, you will need the next ingredients: ¼ cup chunks pineapple, 1/3 cup sliced red onion, 1/3 cup chopped red bell pepper, 1 cup spinach, 1 cup chopped endive, 6 oz wild salmon, and 1 whole–wheat tortilla.
For the creamy avocado green chile dressing, you will need the next ingredients: 1 dash black pepper, 1 pinch sea salt, 2 tablespoons water, 2/3 cup cilantro, 1½ teaspoon cumin, 1 clove minced garlic, 5 oz diced green chilies, 2 tablespoons olive oil and ½ avocado. You should blend together all the ingredients for the creamy avocado green chili dressing in a food processor until you get a smooth texture and then season to taste with sea salt and pepper. You should put the dressing in an airtight container to enjoy at a later time. Then, put all the salad ingredients on a cutting sheet.
Use a long and sharp knife and begin to chop up the salad to desired thickness. When the salad is chopped, you should add it to a mixing bowl and add 1/5 of the dressing and refrigerate the remaining dressing in a tightly sealed container. You should mix the salad together with a spatula and then put some of the contents on a whole – wheat tortilla. Then, fold in the sides and tightly roll up the wrap. You should enjoy any leftover chopped salad by itself.
