"What's for dinner?" gets all the press, but the culinary question that stresses me out more is "What's for lunch?" I'm not a salad girl, and though I aim to cook a workweek's worth of healthy meals on Sunday nights, that doesn't always happen, which means I sometimes find myself starving at my desk at noon, debating whether I should grab takeout (which I try not to do) or resort to downing a smoothie or scarfing an energy bar, instead.
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If you feel my pain, then you'll love this super-simple lunch idea from Laurie David's new cookbook The Family Cooks. Most jellies lack fiber and have too much added sugar, so why not skip the grape spread in a traditional PB&J and use whole grapes instead? Genius! Wraps make the perfect on-the-go meal because they're quick, portable, and you can put almost anything in them. Roll up this fruit and nut combo next time you're at a loss for lunch (or breakfast!).
Crunchy PB&G (Peanut Butter and Grape) Wrap from The Family Cooks
(makes 1 serving)
Per serving: 480 calories, 16 g protein, 25 g fat (5 g saturated), 60 g carbs, 8 g fiber
Prep time: 15 minutes
2 or 3 tablespoons peanut butter (or nut butter of your choice)
1 large whole wheat tortilla or other sandwich wrap
8 grapes, red or green, finely chopped
A squeeze of orange or lemon juice
1 small banana
How to make it:
1. Spread the peanut butter onto the bottom half of the tortilla in the shape of a large rectangle. Press the grapes evenly into the peanut butter.
2. Squeeze a little citrus juice over the banana . Nestle the banana into the peanut butter at the bottom of the tortilla (you might need to take a bite of the banana so it fits).
3. Tightly roll up the wrap, folding in the left and right sides like a burrito.
4. Wrap the roll in wax paper or foil. Slip it into your lunch box or knapsack.
TIP: Rubbing a peeled banana (or an apple, pear, or avocado) with something acidic like lemon juice will keep it from turning brown.
Play with it:
• Replace the grapes with blueberries, raspberries, or sliced strawberries.
• Heat the filled wrap in an oil-coated skillet over medium heat until it is browned and crisp for a crunchy warm peanut-buttery treat.
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