Make It, and Eat at Your Desk

If you must eat lunch at your desk, it need not be a rushed or boring affair. Think of it as an urban picnic, minus the blanket and the ants.

Time, of course, is an issue. If we had the luxury of preparing gourmet luncheons to take to work, we probably wouldn't be eating at our desks in the first place. However, with a little preparation, a creative meal of wraps, soup or salad can be put together with store-bought ingredients and homemade favorites.

As you probably know, wraps are ideal for eating at your desk, and many stores and delicatessens carry a variety of freshly prepared ones made with lean meats such as turkey and low-fat ham. You can supplement them with flavors you like, or start from scratch with the recipe that follows.

Freshly made soups don't have to take all day to prepare. I like to use canned broths as a base and add my own favorite ingredients.

Salads seem to be the desktop mainstay. With lots of ready-to-use cooked beans that can be rinsed and drained -- black, kidney, garbanzo, cannellini and lentil, to name just a few -- making healthful salads that go beyond the leafy greens is a snap. Not only are beans high in protein and low in fat, but they also provide an easy-to-prepare alternative to pasta salads or potato salads. Unlike salads made with mayonnaise, bean salads don't require continued refrigeration, and they improve when served at room temperature. Buy ready-made bean salads that are sold at market salad bars and then add marinated artichokes, olives, peppers or your favorite cheese.

When bringing a desktop lunch, heed the same common-sense food handling guidelines you would follow when packing a picnic, such as refrigerating it, if necessary, or using a portable cooler. Unlike the great outdoors, your office most likely has a microwave. Score one for desktop dining.

Ginger Chicken and Vegetable Wrap

4 servings

Lean and low-fat chicken is always a favorite for wraps, especially when accented with ginger, lime and crunchy fresh vegetables. I always spread a little light cream cheese or a tofu spread such as non-dairy Tofutti on my wraps to hold in the moisture and protect the wraps from becoming soggy. They can be made up to 2 days ahead and refrigerated. For added freshness, you can make the filling ahead, then assemble the wrap in the morning just before leaving for work.

1/4 cup mango chutney, such as Major Grey's

1 teaspoon minced garlic

2 teaspoons grated ginger root