Asian, Education, Life Lessons, Recipe, Sandwich, The Daily Blog, Vegan, Vegetarian

Teacher-tested, Student-approved

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I seem to always be running late in the morning, which means I do a shoddy job of packing my food for the day. This means I end up taking an oatmeal packet or a half-eaten bag of crackers for lunch. Pathetic. Nothing makes me sadder than breaking for lunch and knowing my lunch is rubbish.

Seriously. Who wants to eat a measly packet of oatmeal for lunch? Pretty sure no one does. So then when that happens, I just don’t eat lunch. Somehow that seems to make more sense at the time than eating something, anything, even if it was crammed in the back of my cabinet behind a jar of wild rice for the previous 11 months. So, I don’t eat. And then I’m draggy and can be quickly pissed off by, oh, say, a student trying to shoot their essay – that I just told them, multiple times, not more than two minutes ago, not to throw away – into the trash can. Did I mention that I also wrote on the board that they should not throw their essays away? I did. They still did. But, this is about me and my empty stomach, not my students who don’t listen to a single word I say. It’s fine.

In order not to be spun into a fit of rage by an incident closely the resembling the one above, it helps to eat. Food = solutions. At least when it comes to lunch.

What helps me stay out of my scary teacher place is a) packing my lunch the night before, b) having ingredients easily accessible so I can quickly throw something together as I’m racing out the door in the morning. I usually pack my lunch from the leftovers from the night before, which is a cinch. But there are those nights where we eat out and have no leftovers, or we piggishly polish off all four portions that were made for dinner. Since we all know those crumbly, stale crackers aren’t going to pass as lunch the next day, it’s nice to have a back-up plan.

All hail the nutritious, filling, super-quick and ridiculously-easy lunch. It’s teacher-tested and student-approved! Ha.

Just mix your sauce on the weekend and put in an airtight container to store in your pantry. Veggies can be chopped up and stored in their own containers in the fridge.

For one serving, you’ll need:

1 whole wheat tortilla

a handful thinly sliced and peeled carrot sticks

a handful thinly sliced snap peas

a healthy schmear of peanut butter wrap sauce (see recipe below)

For multiple servings of the peanut butter wrap sauce, you’ll need:

1/2 cup peanut butter, preferably homemade

4 tbs. reduced-sodium soy sauce

1/2 tsp. sriracha

1 tsp. sesame oil

2 tbs. chili paste (Sambal Olek)

1 bunch green onions, thinly sliced

To assemble:

Lay down the tortilla.

Smear with the schmear. Smear a bit extra on there. Come 3:00, you’ll be glad you did.

Lay the veggies over the center.

Roll up. Wrap up. Run frantically out the door with your coffee mug in one hand, your high heels in another, and your phone tucked under your chin.

And out of respect for my dwindling sanity, do.not.throw.that.essay.away. Please.