Spring is officially here and it’s time for some fresh recipes! A few summers ago my friend Leah and I wandered into this hole-in-the-wall deli for a great veggie sandwich. Instead, we got this amazing wrap. Of course you can always add some grilled chicken slices if you want to have these for dinner but the veggies make it great for a light, crisp lunch. Also, try this sweet new side of fried plantains. It goes great with chicken dishes, Mexican food and pork chops! You can also use them as appetizers.

Loaded Raspberry Wrap

Serves: 1 Prep Time: 5 min

1 wheat or veggie tortilla wrap
1-2 Tbs cream cheese spread (low-fat)
a finger pinch of sprouts
fresh spinach (not frozen but from a bag)
3 slices of avacado
crushed walnuts
1 Tbs Raspberry vinaigrette dressing

Spread the cream cheese on the bottom of your wrap then simply layer all of the veggies on top. Fill ‘er up and indulge!

Thirsty? Sparkling lemonade or orange juice goes great with this meal.

Plantains
The key to getting the sweet taste of the plantain is to buy one that is yellow with brown spots. Much like a banana, the riper the plantain the sweeter the taste. I like to use the ones that are almost all brown with a little bit of yellow. If you can only find the green ones go ahead and buy them and let them ripen up on your counter.

2 Tbs Extra Virgin Olive Oil (more if needed)
1 plantain
a sprinkle of salt (optional)

First peel your plantain and cut it on the diagonal (one inch pieces about ¼inch thick). In a medium skillet heat the olive oil over medium heat. Once hot CAREFULLY add the plantains (the oil may spatter so be very cautious). Sprinkle with a small amount of salt; cook on each side until golden brown and slightly crispy. They cook very fast so don’t take your eye off them! If you need reduce to a low heat.