Make-Ahead Lunch Wraps
These Make-Ahead Lunch Wraps are the perfect meal-prep solution! Packed with protein, fiber, and fresh ingredients, they are easy to prepare and freezer-friendly, making them ideal for busy weekdays.
Equipment
- Saucepan
- Mixing bowls
- Plastic Wrap or Foil
Ingredients
Wrap Base
- 16 whole wheat or flour tortillas
- 2 cups uncooked brown rice
- 4 cups water
Filling
- 4 cans black beans 15 oz each, rinsed and drained
- 2 cans pinto beans 15.5 oz each, rinsed and drained
- 1 can whole kernel corn 10 oz, drained
- 1 can diced tomatoes with green chilies 10 oz
- 1 lb shredded pepper jack cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- In a medium saucepan, bring water to a boil. Add brown rice, reduce heat, cover, and simmer for 35–40 minutes until tender. Let cool.
- In a large bowl, combine black beans, pinto beans, corn, diced tomatoes, shredded cheese, cumin, chili powder, garlic powder, salt, and pepper.
- Stir in the cooled rice and mix well.
- Lay out each tortilla, add about ½ cup of the mixture, and roll tightly, tucking in the edges as you go.
- Individually wrap each wrap in plastic wrap or foil.
- For refrigeration: Store in an airtight container and consume within 4 days.
- For freezing: Place wrapped wraps in a freezer-safe bag. Freeze for up to 2 months.
- To reheat: Microwave for 1–2 minutes or toast in a pan for a crispy texture.
Notes
For extra variety, add grilled chicken, tofu, or avocado before serving.