I also tend to cook in bulk and freeze multiple servings so I can still vary my servings but significantly cut down on my cooking time (more to come in a future post about what foods you can and cannot freeze. Hint in advance, do NOT freeze Fettuccine Alfredo).
I made two different types of wraps this week: greek chicken and feta spinach. Both are delicious, freeze well, and nutritious. Keep reading below for the recipes to both to make your lunch a little bit easier!
Place chicken breasts in oven at 375 for about 45 min. Once they’re completely white through, they’re done.
While they’re cooking, cut up cucumber, pepper, and tomatoes and place in a large bowl.
After the chicken is cooked and cooled, cut it up in cubes and mix it with the vegetables.
To make the actual wrap, spread humus on half the wrap. Then add about a quarter cup of the mixture on the left hand side of the wrap and then tuck and roll (see slideshow for demonstration).
Once the wrap is made, wrap in plastic wrap to prevent freezer burn. I then put two pre-wrapped wraps in each freezer bag and place in the freezer. They will keep for about 3 months.
To defrost, place in fridge overnight and eat the next day.
Dice onion and peppers into bite size pieces.
Sauté onions and peppers in a tablespoon of EVOO until caramelized. Then add spinach to the pan until spinach has wilted.
Mix in cheeses until melted and bubbly. Place a quarter cup of the mixture into the left side of each wrap and roll like the tutorial to the right. After they are rolled, place on a baking sheet and cook in the oven at 350 F for 15 minutes.
When finished, wrap each individually in plastic and place in freezer safe bag. Can be kept for 3 months.
To reheat, microwave on high for 3:30 min (you may need to adjust this according to your microwave). Eat while warm!