To be successful at any diet you need easy, quick, on-the-go handy snacks.
This wrap a mainstay on my food plan, especially now while I’m on a 21 day Daniel Fast. I learned it years ago from the authors of the book The pH Miracle: Balance Your Diet, Reclaim Your Health. It is amazingly delicious.
I make a Rainbow Salad that I use as my “Base” for a week stored in the fridge to make quick salads and wraps. I usually make 4 or 5 wraps and pop them into the fridge for on the run eating.
Step 1. Gather your Ingredients
- Rainbow Salad
(or Spinach or Romain or Broccoli Slaw, etc.)
- Flat Bread
Step 2. Prepare Your Bread
Begin by putting a piece of flat bread and Saran Wrap or Cling Wrap.
Step 3. Spread
Spread on your favorite spread. I use hummus buy prepared or make your own e (garbanzo beans, line, garlic in a blender). Vegonnaise is good too.
Step 4. Fill
This is my handy, dandy Rainbow Salad base. It contains all the dry items in a salad (no tomatoes or things that could get mushy) stores well in airtight container in the fridge for one full week.
Add Rainbow Salad and avocado (or your choice of veggies, tomato, cucumbers, spring onions, whatever.
5. Wrap & Store
Wrap the bread around the filling and the plastic wrap around the bread. Fold over on both ends. Place 3 tooth picks through all layers to keep it together. You can serve on a plat or eat it like a banana, peeling the plastic wrap as you eat.
Store in fridge until you are ready to serve.