25+ Delicious Low Cholesterol Lunch Recipes for a Heart-Healthy Meal

When it comes to maintaining a heart-healthy lifestyle, the foods you choose for lunch play a significant role.

For those looking to lower cholesterol levels, selecting meals that are both delicious and nutritious is key.

Whether you’re dealing with high cholesterol or just aiming to live a healthier life, you don’t have to sacrifice flavor for heart health.

With the right ingredients and thoughtful recipe choices, you can enjoy a variety of tasty, satisfying lunches that are low in cholesterol and high in nutrients.

In this blog post, we’ve curated 25+ low cholesterol lunch recipes that will keep you feeling energized and your heart in great shape.

From vibrant salads to hearty grain bowls and flavorful wraps, these dishes are packed with wholesome ingredients like fresh vegetables, lean proteins, whole grains, and heart-healthy fats.

Plus, they’re all easy to prepare, making them perfect for busy weekdays.

Let’s dive into these delicious recipes and discover how you can create heart-healthy meals without compromising on taste.

25+ Delicious Low Cholesterol Lunch Recipes for a Heart-Healthy Meal

Incorporating low cholesterol lunch recipes into your diet doesn’t have to be boring or difficult.

With the wide variety of tasty, nutritious dishes available, you can enjoy satisfying meals that support your overall health and help manage cholesterol levels.

These 25+ recipes offer something for everyone, whether you’re looking for a quick salad, a filling grain bowl, or a comforting soup.

By making small, mindful changes to your lunch habits, you can reduce cholesterol intake while still savoring every bite.

The recipes shared here are not only heart-healthy but also versatile, so you can mix and match ingredients based on your preferences.

So, why not start today?

Choose a few of these heart-smart lunches, and enjoy a delicious, cholesterol-conscious approach to eating that benefits both your body and your taste buds.

Mediterranean Chickpea and Quinoa Salad

This Mediterranean chickpea and quinoa salad is a vibrant, low-cholesterol option perfect for a light, satisfying lunch. It combines protein-rich chickpeas with nutrient-dense quinoa and an assortment of fresh vegetables. Tossed in a zesty lemon and herb vinaigrette, this salad bursts with flavors that complement its heart-healthy ingredients, providing ample fiber, vitamins, and plant-based protein.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp extra-virgin olive oil
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Adjust seasoning to taste, then serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.

This Mediterranean salad brings a lovely medley of textures and flavors to your lunch plate while being heart-conscious and low in cholesterol. The chickpeas and quinoa offer a good source of fiber and plant-based protein, making it filling yet easy on the digestive system. The fresh herbs add brightness, while the lemon and olive oil dressing tie it all together with a refreshing tang. It’s an ideal choice for a quick, satisfying, and nutritious lunch.

Roasted Vegetable and Hummus Wrap

This roasted vegetable and hummus wrap is an easy, delicious lunch option that’s naturally low in cholesterol and high in fiber and antioxidants. Packed with roasted bell peppers, zucchini, and sweet potatoes, then layered with creamy hummus in a whole-grain wrap, this dish is both nutritious and full of flavor.

Ingredients:

• 1 whole-grain tortilla or wrap
• 1/4 cup hummus (any flavor of choice)
• 1/2 cup sliced bell peppers
• 1/2 small zucchini, sliced
• 1/4 cup sweet potato, diced
• 1/4 tsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh spinach or arugula

Instructions:

1. Preheat the oven to 400°F (200°C). Place bell peppers, zucchini, and sweet potato on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat, then roast for 20 minutes or until tender.
2. Warm the tortilla on a skillet for about 30 seconds per side.
3. Spread the hummus over the center of the tortilla, leaving a small border around the edges.
4. Arrange the roasted vegetables and fresh spinach or arugula on top of the hummus.
5. Roll up the tortilla, folding in the sides as you go to form a wrap. Cut in half and serve.

This roasted veggie and hummus wrap delivers a hearty, satisfying lunch that’s easy to make and entirely plant-based, ensuring no cholesterol. The roasted vegetables add a savory warmth, while the hummus provides creamy texture and protein, creating a flavorful and nutritious option. Whole-grain wraps add fiber and keep you feeling full for hours, making this a perfect choice for a balanced, energizing lunch.

Spinach and Avocado Salad with Balsamic Vinaigrette

This spinach and avocado salad is a refreshing, light meal perfect for lunch that’s low in cholesterol and packed with heart-healthy fats, fiber, and antioxidants. Combining creamy avocado, baby spinach, and vibrant cherry tomatoes, this salad offers a balanced mix of flavors and textures while the homemade balsamic vinaigrette adds a subtle sweetness.

Ingredients:

• 4 cups baby spinach leaves
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup walnuts, roughly chopped
• 2 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

1. In a large salad bowl, combine spinach, avocado, cherry tomatoes, red onion, and walnuts.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients.
4. Serve immediately to preserve the avocado’s freshness.

This spinach and avocado salad is not only easy to prepare but also brings a delicious variety of textures with every bite. The creamy avocado pairs beautifully with crisp spinach and juicy cherry tomatoes, while walnuts add a satisfying crunch and extra fiber. This salad offers healthy fats from the avocado and olive oil, helping to support cardiovascular health and maintain energy throughout the day.

Lentil and Veggie-Stuffed Bell Peppers

These lentil and veggie-stuffed bell peppers are an ideal low-cholesterol lunch choice, filled with hearty lentils, mixed vegetables, and herbs. The lentils add protein and fiber, while the bell peppers provide a sweet, crunchy base that’s both nutritious and vibrant. With this flavorful and satisfying dish, you get a fully balanced meal that’s colorful, wholesome, and filling.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked lentils
• 1/2 cup diced tomatoes
• 1/2 cup chopped zucchini
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1 tsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until softened, about 3 minutes.
3. Add the zucchini, diced tomatoes, cooked lentils, oregano, smoked paprika, salt, and pepper. Stir and cook for another 5 minutes until all ingredients are well combined.
4. Stuff each bell pepper with the lentil mixture and place them in a baking dish.
5. Cover with foil and bake for 25-30 minutes until peppers are tender.
6. Serve warm and enjoy.

These stuffed bell peppers make a nourishing, low-cholesterol lunch with a satisfying texture and rich flavors. The lentils provide a plant-based protein that’s filling without being heavy, while the bell pepper adds a slight sweetness and crunch. This meal is both appealing and easy to prepare, making it a great choice for anyone looking for a heart-healthy, delicious lunch option.

Sweet Potato and Black Bean Buddha Bowl

This sweet potato and black bean Buddha bowl is a nourishing lunch that’s both low in cholesterol and packed with flavor. Featuring roasted sweet potatoes, seasoned black beans, and a bed of greens, this bowl is both satisfying and packed with essential nutrients. Topped with a tangy lime dressing, it’s the perfect combination of earthy, sweet, and zesty flavors.

Ingredients:

• 1 medium sweet potato, diced
• 1/2 cup cooked black beans, drained and rinsed
• 1/2 cup cooked brown rice or quinoa
• 1 cup mixed greens (such as spinach or kale)
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/4 tsp cumin
• 1/4 tsp smoked paprika

For the dressing:

• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, pepper, cumin, and smoked paprika. Spread onto a baking sheet and roast for 20-25 minutes, until tender.
2. In a bowl, combine the black beans with a pinch of salt and pepper.
3. To assemble, place the mixed greens as a base in a bowl, then layer the cooked brown rice or quinoa, roasted sweet potatoes, and black beans on top.
4. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. Drizzle over the bowl and enjoy.

This Buddha bowl is as delicious as it is wholesome, with a wonderful balance of flavors and nutrients. The sweet potato provides natural sweetness and fiber, while the black beans and brown rice give a solid dose of protein and healthy carbs. Each bite is satisfying and energizing, making it a fantastic choice for a balanced, heart-friendly lunch.

Chickpea and Avocado Sandwich

This chickpea and avocado sandwich offers a creamy, hearty, and low-cholesterol option for lunch that’s rich in fiber and healthy fats. Mashed chickpeas and ripe avocado make a perfect filling for whole-grain bread, providing a creamy, delicious texture that’s satisfying and nourishing. A hint of lemon juice and fresh herbs adds a touch of brightness to this simple yet filling sandwich.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 ripe avocado
• Juice of 1/2 lemon
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• 4 slices whole-grain bread
• Fresh spinach or lettuce leaves, for serving

Instructions:

1. In a mixing bowl, mash the chickpeas and avocado together until well combined but still slightly chunky.
2. Add the lemon juice, parsley, salt, and pepper, and stir to mix.
3. Spread the chickpea and avocado mixture onto two slices of whole-grain bread.
4. Top with fresh spinach or lettuce leaves, then place the remaining bread slices on top to make sandwiches. Slice in half and serve.

This chickpea and avocado sandwich is light yet filling, making it a perfect low-cholesterol lunch option. The mashed chickpeas add a subtle, nutty flavor and a bit of texture, while the avocado gives the sandwich a creamy richness without the need for mayo or dairy. The whole-grain bread adds fiber and heart-healthy benefits, and with a squeeze of lemon and fresh herbs, every bite is refreshing and flavorful.

Cucumber and Tomato Avocado Salad

This refreshing cucumber and tomato avocado salad is a vibrant, low-cholesterol dish that’s perfect for a light, satisfying lunch. The combination of crisp cucumber, juicy tomatoes, and creamy avocado, paired with a zesty lemon dressing, makes this salad both nutritious and delicious. With fresh herbs and a simple seasoning, this dish is a wonderful option for anyone looking for a heart-healthy, low-cholesterol meal.

Ingredients:

• 1 large cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro or parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, cherry tomatoes, avocado, and red onion.
2. Drizzle with olive oil and lemon juice, and toss gently to combine.
3. Sprinkle with fresh cilantro or parsley, and season with salt and black pepper to taste.
4. Serve immediately for a fresh, light salad.

This cucumber and tomato avocado salad is not only quick to make but also a great option for a heart-healthy lunch. The crisp cucumbers and juicy tomatoes provide hydration and antioxidants, while the avocado offers healthy fats that promote cardiovascular health. The lemon dressing adds a refreshing tang that enhances the natural flavors of the ingredients, making this salad both satisfying and low in cholesterol.

Zucchini Noodles with Pesto

This zucchini noodle dish with pesto is a delightful, low-cholesterol alternative to traditional pasta. The zucchini noodles (or “zoodles”) provide a light and nutritious base, while the homemade pesto sauce—packed with fresh basil, garlic, and olive oil—adds a rich, aromatic flavor. This meal is low in calories, high in nutrients, and perfect for anyone looking to enjoy a filling, yet heart-healthy dish.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1 clove garlic
• 2 tbsp olive oil
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler, and set them aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, and nutritional yeast (if using). Blend until smooth and creamy, adding more olive oil if necessary to reach desired consistency.
3. Toss the zucchini noodles with the pesto sauce until evenly coated.
4. Serve immediately as a fresh, light lunch.

Zucchini noodles with pesto offer a low-cholesterol, plant-based option that’s rich in vitamins and minerals. The zucchini noodles are a great substitute for traditional pasta, providing fiber and hydration without the added cholesterol. The pesto is packed with heart-healthy fats from the olive oil and nuts, while fresh basil and garlic infuse the dish with delicious flavor. This dish is both light and satisfying, making it a wonderful choice for anyone looking to enjoy a nutritious lunch without compromising on taste.

Quinoa and Roasted Veggie Bowl

This quinoa and roasted veggie bowl is a colorful and filling low-cholesterol lunch that’s packed with nutrients. Roasted vegetables like bell peppers, eggplant, and carrots pair perfectly with protein-rich quinoa for a balanced and hearty meal. Topped with a simple tahini dressing, this bowl is a satisfying and healthy option for those looking to eat light without sacrificing flavor.

Ingredients:

• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1 medium carrot, sliced
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp tahini
• Juice of 1/2 lemon
• 1 tbsp water (to thin the tahini dressing)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced bell pepper, eggplant, and carrot with olive oil, cumin, salt, and pepper, and spread the vegetables on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
2. In a bowl, combine the cooked quinoa with the roasted vegetables.
3. In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Drizzle over the quinoa and roasted vegetables.
4. Garnish with fresh parsley and serve.

This quinoa and roasted veggie bowl is a satisfying and wholesome lunch, perfect for those seeking a low-cholesterol option. The quinoa provides a complete protein, while the roasted vegetables bring out deep, caramelized flavors and a variety of textures. The creamy tahini dressing adds richness, and the lemon juice brightens the dish with a fresh, zesty finish. This bowl is a balanced, nourishing meal that’s both light and full of flavor.

Sweet Potato and Chickpea Curry

This sweet potato and chickpea curry is a rich, flavorful, and low-cholesterol lunch option that’s perfect for anyone looking for a satisfying plant-based meal. The sweet potatoes provide natural sweetness and fiber, while the chickpeas add protein and texture. The aromatic spices and creamy coconut milk bring it all together, creating a comforting and heart-healthy dish that’s both filling and flavorful.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup coconut milk (light)
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until softened, about 5 minutes.
2. Stir in the curry powder, turmeric, and salt, cooking for another minute until fragrant.
3. Add the cubed sweet potato, chickpeas, coconut milk, and diced tomatoes. Stir to combine and bring the mixture to a simmer.
4. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded together.
5. Garnish with fresh cilantro and serve over rice or quinoa.

This sweet potato and chickpea curry is not only low in cholesterol but also packed with flavors and nutrients. The combination of sweet potatoes and chickpeas makes this dish filling, while the curry powder and turmeric provide antioxidant benefits. Coconut milk adds creaminess without the cholesterol found in dairy, making this a heart-healthy option that is both comforting and vibrant.

Veggie-Packed Quinoa Stir-Fry

This veggie-packed quinoa stir-fry is a quick, easy, and low-cholesterol lunch option that’s loaded with colorful vegetables and plant-based protein. The quinoa acts as a base, absorbing the savory sauce while providing fiber and protein, while the fresh vegetables add crunch and nutrients. It’s a versatile dish that you can customize with your favorite veggies or whatever you have on hand.

Ingredients:

• 1 cup cooked quinoa
• 1 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1/2 cup carrots, thinly sliced
• 1/4 cup soy sauce (low-sodium)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame seeds (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet or wok, heat the sesame oil over medium heat. Add the broccoli, bell pepper, and carrots, and stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the cooked quinoa, soy sauce, and rice vinegar. Cook for an additional 2-3 minutes, stirring to combine all the ingredients.
4. Garnish with sesame seeds and fresh cilantro before serving.

This veggie-packed quinoa stir-fry is a flavorful, low-cholesterol lunch that’s both satisfying and full of nutrients. The quinoa provides a hearty base of protein and fiber, while the vegetables contribute a range of vitamins and minerals. The sesame oil and soy sauce give the stir-fry a savory depth, and the sesame seeds and cilantro add a nice finishing touch. It’s a simple, nourishing dish that can be customized based on your preferences or available ingredients.

Cauliflower and Lentil Tacos

These cauliflower and lentil tacos are a delicious, low-cholesterol alternative to traditional tacos. The combination of roasted cauliflower and seasoned lentils offers a hearty, flavorful filling, while the toppings like avocado, salsa, and fresh cilantro add a burst of freshness. This meal is perfect for anyone looking for a plant-based, low-cholesterol lunch that’s full of protein and fiber.

Ingredients:

• 1 small cauliflower, cut into florets
• 1/2 cup cooked lentils
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup fresh salsa
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, until tender and slightly crispy.
2. While the cauliflower is roasting, heat the cooked lentils in a small saucepan over low heat until warmed through.
3. Warm the corn tortillas in a dry skillet or on the stovetop for about 30 seconds per side.
4. Assemble the tacos by placing the roasted cauliflower and lentils onto the tortillas. Top with avocado slices, salsa, and fresh cilantro.
5. Serve immediately and enjoy a hearty, low-cholesterol taco lunch.

These cauliflower and lentil tacos are a healthy, satisfying option for lunch, providing a great balance of plant-based protein, fiber, and nutrients. The roasted cauliflower adds a smoky flavor and texture that pairs perfectly with the hearty lentils. The toppings, including creamy avocado and fresh salsa, provide additional layers of flavor, making these tacos a delightful and nutritious choice for anyone seeking a low-cholesterol meal.

Roasted Beet and Chickpea Salad

This roasted beet and chickpea salad is a colorful, nutrient-packed dish that’s low in cholesterol and full of vibrant flavors. Roasted beets bring a sweet, earthy flavor, which pairs perfectly with crispy chickpeas and fresh greens. The addition of a tangy lemon-tahini dressing ties everything together for a heart-healthy, refreshing salad that makes for a great lunch option.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 cups mixed greens (such as spinach or arugula)
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp tahini
• Juice of 1 lemon
• 1 tsp maple syrup
• 1 tbsp water (to thin dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with 1/2 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
2. In a separate bowl, toss the chickpeas with the remaining olive oil, cumin, salt, and pepper. Roast on a separate baking sheet for 20-25 minutes, until crispy.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water to create a smooth dressing.
4. Assemble the salad by layering the roasted beets, chickpeas, and mixed greens in a large bowl. Drizzle with the tahini dressing and top with crumbled feta cheese, if desired.
5. Serve immediately for a refreshing and filling lunch.

This roasted beet and chickpea salad combines rich, earthy flavors with crunchy chickpeas and fresh greens. The beets provide antioxidants, while the chickpeas offer protein and fiber, making it a heart-healthy option. The tahini dressing adds a creamy, tangy contrast, making this salad both nutritious and delicious.

Cauliflower Rice Stir-Fry

This cauliflower rice stir-fry is a healthy, low-cholesterol lunch that’s perfect for anyone looking for a light, flavorful meal. The cauliflower rice serves as a low-carb, fiber-packed base, while the vegetables and tofu add protein and essential nutrients. A splash of soy sauce and sesame oil gives it a savory, satisfying flavor without excess calories or cholesterol.

Ingredients:

• 1 small cauliflower, grated or processed into rice-sized pieces
• 1/2 cup firm tofu, cubed
• 1/2 cup bell pepper, diced
• 1/2 cup carrots, julienned
• 1/4 cup peas (fresh or frozen)
• 2 tbsp soy sauce (low-sodium)
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside.
2. In the same skillet, add the garlic, ginger, bell pepper, carrots, and peas. Stir-fry for 3-4 minutes, until the vegetables are tender.
3. Add the cauliflower rice to the skillet and cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly crispy.
4. Stir in the soy sauce, cooked tofu, and green onions, and season with salt and pepper.
5. Serve immediately for a light, satisfying stir-fry.

This cauliflower rice stir-fry is a delicious, low-cholesterol alternative to traditional fried rice. The cauliflower rice is light and low in calories, but it soaks up the savory flavors of the soy sauce and sesame oil beautifully. The tofu adds plant-based protein, while the vegetables provide vitamins, minerals, and fiber, making it a well-rounded, healthy lunch.

Mediterranean Hummus Wrap

This Mediterranean hummus wrap is a light, easy-to-make lunch that’s both flavorful and heart-healthy. Packed with creamy hummus, fresh vegetables, and zesty olives, this wrap delivers a satisfying meal that’s rich in fiber, healthy fats, and antioxidants. It’s a perfect option for anyone looking for a low-cholesterol lunch that’s both filling and nutritious.

Ingredients:

• 1 whole wheat tortilla or wrap
• 1/4 cup hummus
• 1/4 cup cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup mixed greens (such as spinach or arugula)
• 1 tbsp feta cheese (optional)
• 1 tsp olive oil (optional)

Instructions:

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the hummus evenly over the entire surface of the tortilla.
3. Layer the cucumber, cherry tomatoes, red onion, olives, and mixed greens on top of the hummus.
4. Sprinkle with feta cheese, if desired, and drizzle with olive oil for extra flavor.
5. Roll the tortilla up tightly and slice it in half to serve.

This Mediterranean hummus wrap is an easy, no-cook lunch that’s full of fresh, bold flavors. The hummus provides a creamy texture and healthy fats, while the vegetables add crunch and freshness. The olives give a salty, briny flavor that enhances the overall taste, and the whole wheat tortilla ensures you’re getting extra fiber. It’s a satisfying, low-cholesterol meal that’s perfect for a quick and nutritious lunch.

Note: More recipes​ are coming soon!