Ideal for picnic lunches, these rolls make use of summer’s abundant veggies and include a variety of tastes and textures: different kinds of crunchiness from the bell pepper, cucumber, carrots, and sunflower seeds, and creaminess thanks to a smear of cream cheese. Easy to pack and great for eating on the go, Bunny Rabbit Rolls also lend themselves well to creativity. If you like a bit of sweetness, add in some shredded apple. If you prefer sophisticated creaminess, layer in a few avocado slices. Experiment and customize your ideal roll, or set up an ingredient bar and let your kids build their own.
Course
Lunch, Snack
Prep Time10minutes
Total Time10minutes
Servings12rolls, enough for 3 lunches.
AuthorChristine Chitnis and Sarah Waldman
Ingredients
3flour tortillas(we suggest whole wheat or sprouted wheat or your favorite gluten-free tortilla)
1cucumber
1red bell pepper
2carrots, peeled
6tablespoonscream cheese
3tablespoonsraw sunflower seeds
1cupchopped baby spinach
Instructions
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.