Warm the cooked rice if needed (microwave 1 minute or reheat in a pan with a splash of water). Place 1.5 cups of rice into a serving bowl and fluff with a fork.

Assemble protein and vegetables

Top the rice with 6 oz sliced grilled chicken arranged on one side. Add 1 cup mixed greens on another side, then spoon 1/4 cup corn and 1/4 cup rinsed black beans into separate sections. Scatter halved cherry tomatoes and 1/4 cup shredded cheddar cheese over the bowl.

Finish and dress

Drizzle 2 tablespoons light vinaigrette over the bowl or toss gently to combine. Sprinkle 1 tablespoon chopped cilantro and serve with one lime wedge to squeeze over just before eating.

Wrap

Warm the flour tortilla briefly in a dry skillet (10–15 seconds per side) or microwave 10 seconds to make it pliable.

Spread 1 tablespoon mayonnaise evenly over the tortilla and dot with 1/2 teaspoon mustard if using.

Layer 3 oz sliced turkey or roast beef down the center of the tortilla, then place 1 slice provolone on top. Add 1/2 cup mixed greens, 1/4 cup sliced cucumber and 2 tomato slices.

Fold the sides in, then roll tightly from one end to the other to form the wrap. Cut in half crosswise and set aside, optionally securing with a toothpick.

Side 1 — Crispy Potato Wedges

Preheat oven to 425°F (220°C). Toss the potato wedges with 1 teaspoon olive oil, 1/4 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper until evenly coated.

Arrange wedges cut-side down on a baking sheet in a single layer. Bake 22–28 minutes until golden and crisp, flipping once halfway through. Transfer to a small serving dish and season to taste.

Side 2 — Garden Slaw

In a bowl combine 1/2 cup shredded cabbage, 1/4 cup shredded carrots and 1 tablespoon thinly sliced green onion.

Mix 1 tablespoon light mayo (or yogurt) with 1/2 teaspoon apple cider vinegar and 1/8 teaspoon salt. Toss dressing with the cabbage mixture until coated. Chill briefly or serve immediately as a crisp side.