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Lunch Box Veggie Wraps

Bunny Rabbit Rolls

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 Time 10 minutes
Total Time 10 minutes
Servings 12 rolls, enough for 3 lunches.
Author Christine Chitnis and Sarah Waldman

Ingredients

  • 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

Instructions

  1. Warm the tortillas slightly in the oven to make them more pli­able.
  2. 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.