I’ve been in a bit of a funk lately.

You know the kind—eating cookies till your tummy hurts, too many carbs, a glass (or two) of wine every night, no exercise for days (okay, weeks) and very little self-care but plenty of Netflix.

I’m sad to say it’s lasted more than a few weeks. I’ve been dealing with several challenges lately and a demanding work schedule that has left me depleted. And the first thing to go when we deplete ourselves seems to be self-care, even though that may very well be the only way up and out of the doldrums.

I have finally started taking walks again. Even when I don’t feel like I want to. It’s a small thing, maybe, but it makes me feel loads better about everything. Tonight, I got off my lazy duff and after my walk I planted my garden, working the ground up by hand. There’s nothing like a little sweat equity to get your energy flowing brilliantly again.

This sudden surge of energy inspired me to cook dinner for myself. I live alone, so it’s been pizzas and things from the freezer for far too long, only fueling my fatigue. It’s so true that we are what we eat.

I looked in my bachelor-like empty fridge, sighed and thought to myself, “Hmm…what can I eat with hummus to avoid eating it out of the container with a spoon…again?”

Using simple ingredients I always have on hand but never thought to throw together until now, I made a wrap. When I was done prepping—a whole five minutes later—I looked at the pretty results and hesitated. Uh, it looked good, but what in the world was this thing going to taste like? I mean, it’s basically a salad, on a tortilla, with hummus. At least it’s healthy. Can’t be too bad, right?

I tentatively took my first bite, almost choked on my own surprise at just how tasty it was, and then I fell in love a little bit. Here’s how to make your own:

(Caution: This thing is so simple, easy and good, you may choke on your own surprise, too.)

The “Holy Crap, How Did That Happen” Wrap

(Prep time: 5 Minutes)

1 whole wheat soft tortilla
About 2 tbsp. hummus (I like the spicy kind)
Handful of mixed baby salad greens
1 green onion, chopped (I include both the white and green parts)
4 cherry tomatoes, halved (I love the yellow sunbursts)
About 1 tbsp. of dried cranberries
Sprinkling of pecan pieces or halves, optional
Salt and pepper, to taste

Directions:

1. Spread hummus evenly on tortilla.
2. Add greens, onion, tomatoes, and cranberries (and pecans if using); spread evenly.
3. Add salt and pepper, if you like, and roll/wrap/fold it like a taco. Whatever you need to do to get it to your mouth. Enjoy!

Author: Kristen Bagwill

Image: Author’s Own

Editors: Emily Bartran; Catherine Monkman