Sunday, January 29, 2017

Soup and Salad Wraps Dinner


I think I've made it known in the past that I'm obsessed with soup in cold weather. And by cold weather, I mean starting right after Labor Day. And by "made it known" I mean multiple times per year going back forever. So, it's a soup-fest around here for most of the year.

I definitely like making my own soup when I have the time but, life is busy and, if you open my cupboard, you'll also see a row of canned soups.

That wasn't always the case until the first time I tried Progresso's Light soups. I had to double check the nutrition information to believe it was really light because this stuff tastes way too good.

And it actually is good with antibiotic-free all white chicken meat, vegetables and delicious broths. Walmart is a great source for the entire line of flavors and I probably have them all in my kitchen.


I'm often the soup for dinner type and, while I love a soup and sandwich combo, the Progresso Chicken Noodle is so generously packed with noodles that I really don't need the extra carbs. So I keep it light with a lettuce wrap filled with easy to prep veggies. I usually choose either Romaine or spinach because I like their flavor. Then add a generous schmear of hummus, some julienned carrots and cucumbers and a sprinkle of sharp crumbled feta. So I get my hot comforting bowl of soup, loaded with chicken and noodles, with a crispy and healthy side. I love dinner. Enjoy!

Soup and Salad Wraps Dinner

by Hungry Couple
Prep Time: 10 Minutes
Ingredients (1 - 2 Servings)
  • 4 Leaves of Romaine lettuce or spinach
  • 4 Teaspoons hummus
  • 2 Carrots, peeled and julienned
  • 1/2 Seedless (English) cucumber, julienned
  • 1/4 Cup crumbled feta cheese
Wash and pat dry the lettuce or spinach leaves. If using Romaine, cut out the thick inner vein of the leaf. Spread each leaf with 1 teaspoon of the hummus then layer on even amounts of the julienned carrots, cucumber and cheese. Roll to seal.

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