Apparently, the northern and northeastern U.S. is about to undergo another polar vortex early next week. A wave of cooler temperatures is definitely more welcome during the height of summer vs. in January, like our last experience. I can’t wait. Maybe it will be be better outside running weather and the perfect time for me to finally show up to the Rosslyn boot camp I registered for weeks ago. In terms of food, what this vortex says to me is… perfect picnic weather! Or maybe better summer picnic weather at least.
I sometimes struggle with making sandwiches for lunch at work or to bring on picnics, because I am not a big fan of deli meat. (I realize I have some weird food philosophies that I can’t always back up scientifically, but my thinking is that if pregnant women aren’t allowed to eat deli meat because it’s not safe and there are bacterial infection risks… why should I eat deli meat ever?) Recently though, I stumbled on a great vegetarian wrap idea that I want to share. It’s nothing revolutionary, but the flavor combination is quite powerful for a transportable lunch, and there are only a few key ingredients needed.
I like to load a whole wheat tortilla with sliced fresh mozzarella, spinach leaves, hummus (like jalapeño hummus!), and freshly ground pepper. I tried throwing in some pine nuts a few times as well, which added a nice crunch. I bet diced red peppers would also be a great addition, but I don’t want to get too crazy with the extras here. The beauty of this wrap is that it’s simple, easy, and still flavorful.