Everyone loves wraps. And why not? They’re excellent grab-and-go lunches.

What’s better is that you can make a filling well in advance, then have lunch (or even dinner) for several days as the filling stays in the fridge.

Filling	Covered, will keep refrigerated for�?/TH>
Salmon Salad Wrap Filling	3 days
Sun-Dried Tomato Hummus	7 days
Turkey Enchilada Wrap Filling	4 days

Concerned that things will get boring? Not a chance—we’ve got plenty of ideas to spice, fill and season wraps so you’ll have lunches rich with variety and taste. Gentleman, start your chopping…so that you may have a healthy lunch on the run. Just remember, the POINTS® values apply only to the fillings.

Salmon Salad Wrap Filling
Makes 4 servings	*POINTS*® value \| 3 per ½ Cup Serving
Nothing’s easier—or tastier—than this quick salmon salad filling. And it's not just limited to wraps. You can eat it in lettuce leaves or large, hollowed-out tomatoes. Want it spicier? Give the mix several dashes of hot red pepper sauce.
Ingredients
1 1/3 cup canned salmon, drained 1/4 cup fat-free mayonnaise 1/4 cup dill pickle, chopped 1/4 cup celery, chopped 1/4 cup red onion, chopped 1 1/2 tsp lemon-pepper seasoning
Instructions
Mix all the ingredients in a medium bowl.

Sun-Dried Tomato Hummus
Makes 6 servings	*POINTS*® value \| 2 per 1/3 Cup Serving
Hummus is a Middle Eastern spread made from ground chickpeas—but once you beef it up with lots of flavours and textures, it’s great in a wrap for an on-the-go lunch. Or try it on its own as a dip for cut-up vegetables or even as a topping on a baked potato.
Ingredients
1 oz sun-dried tomatoes (do not use those canned in oil) 1 3/4 cups canned chickpeas, drained and rinsed (one 15 1/2-ounce can) 3 Tbsp lemon juice 2 Tbsp tahini 1 clove garlic, minced 1/2 tsp onion powder 1/2 tsp salt 1/2 tsp ground black pepper
Instructions
Bring a tea kettle of water to a boil over high heat. Place the sundried tomatoes in a medium bowl; cover with boiling water to a depth of 1 inch. Set aside to soak for 10 minutes. Drain tomatoes, reserving 3 tablespoons of the soaking liquid. Place the soaked tomatoes, chickpeas, lemon juice, tahini, garlic, onion powder, salt and pepper in a large food processor fitted with the chopping blade. Process until smooth, scraping down the inside of the canister as necessary.

Turkey Enchilada Wrap Filling
Makes 4 servings	*POINTS*® value \| 2 per 1 Cup Serving
There’s not much work here—other than making the wrap for lunch before you’re out the door for work in the morning. This filling also makes a great topper for nachos on game day.
Ingredients
8 ounces cooked deli turkey meat, chopped 1/2 cup celery, chopped 1/2 cup green bell pepper, seeded and diced 1/4 cup red onion, chopped 1/3 cup barbecue sauce 1 tsp ground cumin
Instructions
Stir all the ingredients in a large bowl.

To make a wrap:

Lay a medium, fat-free, whole wheat tortilla flat (a POINTS value of 1) on your work surface. Place the filling in a line down the centre of the tortilla. Roll the wrap closed and keep refrigerated until you’re ready to eat. Want even more flavour? Add any of these extras:

For a POINTS value of 0:
1/4 cup alfalfa or other sprouts
1/4 cup shredded carrots
2 Tbsp sliced radishes
2 Tbsp diced cucumber
2 pitted black or green olives, minced
1 diced jarred pimiento or roasted red pepper
1 sliced pickled jalapeño chile, minced
Several leaves green leaf, red leaf, or Romaine lettuce, chopped
For a POINTS value of 1:
2 Tbsp reduced-fat sour cream
2 Tbsp low-fat shredded Cheddar or Swiss cheese