Bunny Rabbit Rolls
Perhaps you’re sitting somewhere dreamy and exotic, your toes tucked into a bank of warm sand, still fully steeped in summer. But the school year lurks. For some of us, that first day is just a week away. Much as we might want to hide under a beach blanket, putting a bit of forethought towards school prep will make the ease into autumn that much more effortless. This post is the first in a “back-to-school bootcamp” series designed to gear you up for fall.
But first, let’s return to the subject of school, specifically school lunch (cue parents the world over groaning out loud at the mere mention of the packing lunches). Alas, lunch boxes need filling and these veggie rolls are a terrfic way to do that. Better known as Bunny Rabbit Rolls, the recipe comes by way of Christine Chitnis and Sarah Waldman, who’ve written a charming new book — Little Bites — that’s chock full of mega wholesome snacks and mini meals (hello, Cherry Tomato Cheddar Bites and homemade Peach Fro Yo!).
These Rabbit Rolls are an appetizing alternative to standard sandwiches and check all my boxes for being lunch box worthy: easy to make, healthy, and tasty. They also manage to pack a sizesable amount of vegetables into every roll and can be adapted to suit the tastebuds in your house. Get your kids involved in making them since they’ll love layering on ingredients and rolling them inside the tortillas (plus it may up their interest in eating it).
Bunny Rabbit Rolls
- 3 flour tortillas (we suggest whole wheat or sprouted wheat or your favorite gluten-free tortilla)
- 1 cucumber
- 1 red bell pepper
- 2 carrots , peeled
- 6 tablespoons cream cheese
- 3 tablespoons raw sunflower seeds
- 1 cup chopped baby spinach
Warm the tortillas slightly in the oven to make them more pliable.
Cut the cucumber, red bell pepper, and carrots into thin ribbons using a vegetable peeler or a mandoline. Place all three tortillas on the countertop. Onto each tortilla, spread 2 tablespoons of the cream cheese and sprinkle 1 tablespoon of the sunflower seeds. In the center of each tortilla, arrange 1/3 of the mixed vegetable ribbons and 1/3 cup of the spinach. To create rolls, tuck in two sides of each tortilla and, starting at one end, roll into a tight tube. Place the rolls on a cutting board with their seam sides down. With a sharp knife, slice each roll into 4 portions.
Recipe and photo from Little Bites by Christine Chitnis and Sarah Waldman, © 2015. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boston, MA. www.roostbooks.com