A sushi-like wrap of veggies and ranch dressing packaged in a tortilla makes an appealing lunch that kids will love. The choice of vegetables in the filling is flexible, depending on your child's preferences and what you have on hand.

Carolyn A. Hodges, R.D.
Source: Eatingwell.com, August 2018

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tortilla on a work surface and spread ranch dressing (or cream chesse or hummus) over it. Top with bell pepper and avocado. Roll the tortilla tightly around the vegetables. Cut crosswise into 1 1/3-inch slices. Pack in the large section of a bento-style lunch box or in a large container. Pack orange wedges and edamame in the remaining sections of the bento box or in separate medium containers.

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Tips

To make ahead: Refrigerate or store in an insulated lunch tote bag with ice packs for up to 1 day.

Nutrition Facts

526 calories; protein 12.1g 24% DV; carbohydrates 50.5g 16% DV; dietary fiber 11.7g 47% DV; sugars 15.2g; fat 32.2g 50% DV; saturated fat 4.8g 24% DV; cholesterol 7.8mg 3% DV; vitamin a iu 2647.4IU 53% DV; vitamin c 143.8mg 240% DV; folate 254.4mcg 64% DV; calcium 175.2mg 18% DV; iron 3.3mg 18% DV; magnesium 69.9mg 25% DV; potassium 970.1mg 27% DV; sodium 622.7mg 25% DV; thiamin 0.2mg 23% DV.
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