Lunch today (Day 1) was a Black Bean and Feta wrap with Wild Rice Salad. The meal is sent shrink wrapped and as you can see, nothing can move! Which is great, as this kind of meal could get very messy otherwise. I unwrapped it and decided to eat the whole thing cold, though I [...]
Lunch today (Day 1) was a Black Bean and Feta wrap with Wild Rice Salad.
The meal is sent shrink wrapped and as you can see, nothing can move! Which is great, as this kind of meal could get very messy otherwise.
I unwrapped it and decided to eat the whole thing cold, though I imagine they could both be heated just fine.
The wrap was a little moist from condensation but that was easily wiped off with a napkin. I took the first bite and it was surprisingly really good. I hadn’t thought to do such a wrap before but I was quite pleased with the taste.
It had a bit of salt from the feta, a nice bean flavor without being overpowering, it wasn’t mushy but rather, it had a fresh wrap taste – surprising since it was previously frozen! The salad made me hesitate initially, I enjoy wild rice but as a cold salad … well, once again I was very pleasantly surprised. It’s sweet, crunchy, and very fresh tasting. It has a lot of flavor and is quite complex in that respect. As you’ll see from the ingredients below, both were very well seasoned to allow for a great flavor combination. I forgot my orange juice at home but I had some at work so I poured an 8 oz glass of that with some ice to complete the meal.
Overall it was an excellent meal and I was full after eating it.
Nutritional Breakdown
Weight: 11.04 oz (312.98 g)
Calories: 530
Fat: 19 g
Cholesterol: 25 mg
Sodium: 1,005 mg
Carbs: 61 g
Fiber: 10 g
Protein: 16 g
Ingredients:
Black Beans and Feta Cheese Wrap: Black beans (soaked black beans, water, less than 2% of salt, calcium chloride); Feta crumbles (pasteurized milk, salt, cheese culture, enzymes, and potato starch [added to prevent caking]); red onions; red bell peppers (water, vinegar, citric acid, salt, sugar, and calcium chloride); cucumbers; celery; extra virgin olive oil; minute maid (water, concentrated lemon juice); dry mint; natural sea salt; magnesium carbonate (2% maximum); and pure ground black pepper.
Wild Rice Salad: Cooked wild rice (wild rice, water); cooked basmati rice (basmati rice, water, diced onions); orange sections (oranges, water, sugar, sodium benzoate, and potassium sorbate – preservatives – ascorbic acid, citric acid); Balsamic Olive Vinaigrette (water, soybean oil, imported balsamic vinegar, vinegar, extra virgin olive oil, salt, contains less than 2% of sugar, dijon mustard (water, mustard seed, distilled vinegar, salt, white wine, spices), garlic juice, spice, onion juice, lemon juice concentrate, xanthan gum, autolyzed yeast extract, natural and artificial flavor, calcium disodium EDTA (to protect flavor), disodium guanylate, disodium inosinate; cranberries (cranraisins, cranberries, sugar, sunflower oil); pecans; scallions; orange zest; and parsley.
One Response
This was by far the best lunch I’ve had so far on the meal plan. I just had it earlier today. Flavored exceedingly well (the rice had orange slices cooked into it!) my meal was not only good-tasting but filling too. I honestly thought to myself while I was eating it that I wished I had the recipe or knew of a restaurant in town that offered as neat of a dish.