I’m no June Cleaver, but I will go that extra mile to make sure the kid eats a healthy and delicious lunch at school. As I’ve mentioned in an earlier post, it’s important to include kids when making meals, especially when it comes to eating vegan. We’ve been lucky that The Sixth Grader has embraced veganism so willingly and he loves participating in cooking and meal-planning. So he was getting a little bored with St. Ives ham sandwiches, so together, we came up with a new idea: Garden Wraps. Yes, there is work involved—I spent some time Sunday afternoon making them, but golly, Wally, they are so good and worth it!
INGREDIENTS:
Spinach wraps/tortillas
Cucumber, diced
Carrots, julliened
Red onion, chopped
Celery, sliced
Tomato, diced
Avocado, sliced
Daiya cheese
Optional: cooked Boca “chicken” nuggets, diced
Layer 2-3 spoonfuls of hummus on a tortilla, then the rest of the ingredients.
Fold in the sides first, then roll from the bottom. Slice in half and wrap with plastic wrap. I made several for both The Sixth Grader and I for lunch this week—it’s a quick and healthy snack/lunch to grab, especially if you don’t have a lot of time. Enjoy!
Ready to grab and go!
What a great school lunch! I wish my mom would make me this
Thank you for sharing your recipe with me. I hope you are having a happy and warm Monday. It is cold here in Austin!
Thanks, Monet! It’s definitely cold here–got hit with about 8″ of snow and the high today is a whopping 15 degrees! Yuck!
These look yummy. Delaney and I will have to try them. I will get the supplies next time I go to the store (just went yesterday so will have to wait a week).
They are delish! And you can add or take out any ingredients you don’t like, but it’s a great to sneak in some veggies you wouldn’t otherwise eat. They’re just a nice change from the usual sandwich.
Just curious… you didn’t find that they got soggy at all? Because I love the idea of having “grab n’ go” vegan wraps in the fridge, and I don’t even have kids!
Actually, I have found they get slightly soggy, but to me, not enough to bother me at all. I’m experimenting with freezing them so by the time lunch time rolls around, they’ll be fine–let’s hope.
Hmm. Let us know how the freezing works! I love the idea of making these on a Sunday and enjoying all week, but even if I have to make them, say, twice a week, I’d be okay with that too.
I have been drooling over these since I first saw this post about 2 weeks ago. I made one this morning and will be eating it for lunch. I used what I had in my fridge, but tried to make it as much like yours as possible. I used a wheat wrap with hummus, a smear of pesto (because I’m additcted), spinach, cucumber, carrot, red onion, celery and red bell pepper. YUM! Thanks for this great idea!
P.S. Any tips on how to get the wrap to actually roll-up without busting? Maybe I’m filling them too much?
I like to nuke my tortillas in a ziplock bag for 10-15 seconds, that softens them up so they don’t bust (although it does add the the sog factor). I’ve also found that spinach tortillas are the softest and don’t even need to be nuked before rolling- but again, they get soggy faster than plain or wheat.
Yes, I agree with Barb, the spinach ones seem to fare better than whole wheat, but do get soggier faster. Nuking does help to soften them though. I’m glad you liked them and adding pesto is a GREAT idea!
Thanks! I’ll definitely try the spinach wraps next time