Next time you are contemplating the company vending machine for lunch, consider this tip to keep your office lunches from getting stale.

Find a small space in the office refrigerator to claim as your own. Store a few staple items there, including tortillas, bagged arugula and your favorite cheese. Each day bring a different protein to wrap-up. Grill an extra chicken breast the night before or try adding some smoked salmon. Whatever it is, make sure it’s delicious and something that you’ll be looking forward to. That way, when your co-worker suggests takeout, you’ll be able to decline easily.

Continue making delicious lunches at work and people will begin to notice. In the beginning they’ll have lunch envy, but once you share these tips and tricks, they’ll become inspired, too!

Try this tasty recipe for Greek Salad Shrimp Wraps for dinner tonight. Remember to save a few of the shrimp for tomorrow’s lunch and you’ll be off to a fantastic start!


Greek Salad Shrimp Wraps

Prep time: 15 minutes | Cook time: 5 minutes


1 cup olive oil

1/2 cup chopped fresh oregano

1/4 cup chopped fresh parsley

1/4 cup red wine vinegar

1/4 cup lemon juice

2 teaspoons kosher salt

1 teaspoon black pepper

4 cloves garlic, crushed

Remaining ingredients

1-1/2 pounds shrimp, peeled and deveined

1 head romaine or green leaf lettuce, chopped

1 medium cucumber, cut into ½-inch cubes

2 tomatoes, chopped coarsely

1/2 white onion, chopped

1/2 cup crumbled feta cheese

1/4 cup pitted Kalamata olives

1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff

1 (7-ounce) package hummus

To prepare dressing, whisk all dressing ingredients until well blended.

Pour half of dressing into a 1-gallon zip-top plastic bag. Add shrimp and seal. Shake well to thoroughly coat shrimp. Marinate in refrigerator 1 hour.

Combine lettuce, cucumber, tomatoes and onion in a large bowl. Add remaining dressing, cheese and olives, and toss to coat.

Drain shrimp and discard marinade. Heat a large nonstick skillet over medium-high heat. Add shrimp to pan and sauté 3-4 minutes or until done.

Heat wraps in a hot skillet until soft and pliable. Place wraps on a flat work surface. Spread evenly with hummus. Top evenly with salad mixture and shrimp. Roll up.

Number of Servings 6

Per Serving

Calories: 590 | Total fat: 34 grams | Total carbohydrates: 48 grams | Dietary fiber: 8 grams | Protein: 24 grams