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Wrap it up!

By Kary Osmond on

Making your lunches ahead of time is a great way to save on time and money throughout the week, and as a result, you end up feeling super organized! At least, I do.

One of my go-to recipes for a grab-and-go lunch are these "Rainbow Wraps." They transport well in a lunch bag and will last up to four days in the fridge.

These rainbow wraps are loaded with goodness, offering healthy protein and fat as well as plenty of crunch and color. For this recipe, beets can be grated or spiralized; however, I've taken it a step further and slightly pickled the beets to add a bit of sweet acidity to the flavor of the wrap. If you don't want to go to that trouble (because we all know how messy beets can be), you can add chopped and drained pickled beets or bread and butter pickles to the wrap.

Rainbow Wrap

Serves 4


1 tablespoon white vinegar

1 1/2 teaspoons coconut sugar

1 cup grated pickled beet (1 medium beet)

4 (11-inch) flour tortillas


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