Come summer, it seems like we’re all about healthy eating with little indulgences on the side. And with the plethora of mouthwatering, summer-friendly sweets and treats out there (read: wine and ice cream), cutting a few caloric corners wouldn’t hurt. Enter this clever slew of recipes, which do just that, subbing in a wide variety of healthy alternatives to a classic lunch staple: sandwiches.
Fish tacos with salsa verde in lettuce wraps
Sandwich, wrap, it’s essentially all the same—besides, it’s the filling that truly counts here. Right? We would say that logic would, by extension, work for tacos as well. This version features a Cajun-spiced codfish, homemade spicy salsa, and even a dollop of guacamole.
Sweet potato sandwiches
Mango chicken lettuce wraps
These mini mango wraps seamlessly blend the sweet and savory, resulting in a deliciously refreshing snack loaded with flavor and plenty of spice.
Onigirazu (sushi sandwich)
Anything that finds a sneaky way to incorporate sushi into a sandwich is a must-try for us! Part-wrap, part-sushi, this onigirazu can be made with either tofu or sweet potato. Either way, it looks amazing.
Cauliflower bread veggie sandwich with avocado spread
The cauliflower-as-bread phenomenon is definitely widespread (hello, cauliflower crust pizza), but have you tried it on your sandwich yet? Look no further than this option, loaded with veggies and nutrients. It’s paleo, vegan, gluten-free, low-fat, and low-carb… and still doesn’t sacrifice flavor.
Banh Mi cucumber subs
What these banh mi cucumber “subs” lack in gluten, they more than make up for in flavor. This unique take on the beloved dish is packed with fresh and flavorful ingredients, meaning you can enjoy as many of these as you want without feeling guilty.
Beet & sweet potato stacks
These healthy stacks have a decadent twist thanks to the goat cheese filling. Serve as either a full meal or a side, they’ll make a delectable addition to the table.
Collard wraps with roasted veggies, quinoa, brown rice, and mustard miso
This versatile green provides the perfect base for a healthy combo of roasted veggies and a savory mustard miso sauce. Get creative and make your own with fresh goodies from the fridge.
Open face rice cake sandwiches
With a weightless base (rice cakes are pretty much just air right?) there’s really no limit when it comes to the toppings. Try it out with layers of sliced deli meat, fresh avocados, and a light garnish of sweet, green onions.
Cabbage wraps with spicy peanut dipping sauce
We’ll admit it, the spicy peanut dipping sauce may be our favorite part of this combo. But then again, is there anything quite like a posy of crisp veggies?
Rice paper banh mi with five-spice chicken
We’ve all got a sweet spot for this mouthwatering Vietnamese combo, and a no-bread version means we can actually have it every day.
Portabella and halloumi “burgers”
This veggie-friendly take (sans buns!) makes for a delicious combo you won’t be able to get enough of. Fresh basil and grilled halloumi pack in for a flavorful blend.
Apple tuna salad bell pepper sandwich
When it comes to tuna wraps, skip the pita and opt for a fresh bell pepper half instead. This just may become your go-to snack.
Raw tacos with spicy nut crumble and sweet corn ceviche salsa
Taco night takes on a healthy twist, and we’re not one to complain. Fresh garden veggies, a spicy kick, plus a guilt-free dressing that goes with just about everything.
Skip the bun and try this classic with a refreshing slice of fresh lettuce and a heaping spoonful of the mouthwatering sauce.
Smoked turkey and cucumber sandwiches
A guilt-free combo that’s as refreshing as it’s healthy, plus a tasty crunch that will have you going back for more.
Cheesy sweet potato stacks
Theory: if your sandwich has a vegetable base instead of bread, it’s totally ok to compensate for all that health with copious amounts of cheese, right? We hope so because the garlic and thyme-infused cream and manchego cheese on these sweet potato rounds are literally what dreams are made of.
This story was originally published on March 31, 2017, it has been updated.