Give Your Lunch an Eco-Chic Makeover with U Konserve, Plus 5 Easy Recipes

Cut back on environmental waste is by packing lunches in eco-friendly containers, totes, and insulated food jars from U Konserve. They’re reusable and made with non-toxic and BPA-free materials, too. These five tasty wraps will get you from Monday to Friday, and don’t miss the bonus almond butter sauce recipe—it’ll be your new favorite dip and dressing that goes with everything from salads to roasted meats or veggies.

Monday: Sesame Salmon Salad Rolls

Yield: 2 rolls
Active Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the quinoa
½ cup Thrive Market Organic Quinoa
1 cup water
1 tablespoon miso paste

For the filling
1 can Thrive Market Non-GMO Wild Pink Salmon
1 teaspoon mayonnaise
1 teaspoon toasted sesame oil
½ teaspoon wasabi
½ cup beets, spiralized or shredded
½ cup baby arugula
½ yellow bell pepper, thinly sliced

For the wraps
2 nori sheets

Instructions

Make the quinoa
Follow package instructions, adding the miso to the pot when cooking. Cool quinoa completely before wrapping.

Make the filling
In a small bowl, add salmon, mayonnaise, toasted sesame oil, and wasabi. Mix with a fork, then set aside with the other veggies.

Make the wraps
On a work surface, lay down 1 nori sheet. Lightly wet hands and sprinkle half of the quinoa on the bottom half of the nori (the side closest to you). Place half of the salmon mixture, beets, arugula, and yellow bell pepper over the quinoa; roll from the bottom up. Repeat with remaining wrap. Eat immediately, or refrigerate for up to 2 days.

Gluten-Free, Dairy-Free

Tuesday: Vegetable Spring Roll

Yield: 1 roll
Active Time: 5 minutes

Ingredients
1 piece rice paper
½ cup shredded cabbage
½ cup spiralized or shredded carrots
1 Persian cucumber, cut lengthwise into ½-inch spears
½ avocado, pitted and sliced
Cilantro leaves

Instructions
Fill a large skillet halfway with water and heat until warm. Remove from heat and place rice paper into water for about 20 seconds, or until soft. Lay wrapper on a paper towel to absorb excess moisture, then transfer to a cutting board. On the bottom half of the rice paper (the side closest to you), spread the cabbage and carrots in one layer. Top with cucumber, avocado, and cilantro leaves. Carefully fold the bottom of the rice paper wrapper over the vegetables. Fold in the sides and continue rolling up from the bottom, keeping the rice paper tight. Serve immediately, with almond butter sauce on the side.

Vegetarian, Vegan, Gluten-Free, Dairy-Free, Whole30, Paleo

Wednesday: Chicken Arugula Coconut Wrap

Yield: 1 roll
Active Time: 5 minutes
Total Time: 5 minutes

Ingredients
1 Thrive Market Organic Original Coconut Wrap
½ cup shredded chicken
¼ cup baby arugula
3 strawberries, sliced
½ avocado, pitted and sliced

Instructions
Lay coconut wrap on a cutting board. Place chicken, arugula, strawberries, and sliced avocado on bottom half of wrap (the side closest to you). Roll coconut wrap from bottom up. Eat immediately (dipped in almond butter sauce), or refrigerate for up to 1 day.

Gluten-Free, Dairy-Free, Paleo, Whole30

Thursday: Banana Strawberry Coconut Wrap

Yield: 1 roll
Active Time: 10 minutes

Ingredients
1 Thrive Market Organic Original Coconut Wrap
3 tablespoons Thrive Market Creamy Almond Butter
2 tablespoons cooked Thrive Market Organic Sprouted Quinoa
1 banana, peeled
3 to 4 strawberries, thinly sliced

Instructions
Lay coconut wrap on a cutting board and spread surface with almond butter, covering the entire area; sprinkle with quinoa. Lay banana down on bottom edge of coconut wrap (the side closest to you). Lay strawberries above banana, in strips, to cover all of the almond butter. Gently roll coconut wrap from the bottom up, covering the banana then strawberries. Eat immediately.

Vegetarian, Vegan, Paleo, Gluten-Free, Dairy-Free, Whole30

Friday: Chicken, Quinoa, and Avocado Collard Wraps

Yield: 2 wraps
Active Time: 10 minutes
Total Time: 10 minutes

Ingredients
2 collard green leaves
1 cup shredded chicken
½ cup cooked Thrive Market Organic Sprouted Quinoa
1 Persian cucumber, sliced lengthwise
½ avocado, pitted and sliced
1 jalapeno, thinly sliced
2 sprigs cilantro

Instructions
Cut the stems off the collard leaves and discard. Place 1 collard leaf on a flat surface, and spread half the chicken over the surface of the leaf. Top with half of the quinoa, cucumber, avocado slices, 2 jalapeno slices, and 1 sprig of cilantro. Fold both sides in over the filling. Roll from one side to the other, until the filling is fully enclosed; repeat with remaining collard leaf. Eat immediately with almond butter sauce, or refrigerate up to 1 day.

Paleo, Gluten-Free, Dairy-Free, Whole30

Savory Almond Dipping Sauce

Use this sauce as a dip or dressing for one recipe or all five! Serving a crowd? This recipe can easily be doubled or tripled.

Yield: About ½ cup
Active Time: 5 minutes

Ingredients
¼ cup Thrive Market Creamy Almond Butter
1 teaspoon Thrive Market Organic Coconut Aminos Sauce
¼ cup water
1 teaspoon lime juice
1 tablespoon Thrive Market Organic, Raw, Unstrained Honey
1 pinch Thrive Market Organic Crushed Red Pepper

Instructions
Add all ingredients to a bowl and mix until well combined.

Recipes by: Angela Gaines