Ingredients
Scale
- 1 (8-inch) whole-wheat tortilla
- 1 tablespoon plain cream cheese
- 2 ounces lower-sodium sliced turkey
- 1 slice cheddar cheese (about 3/4 ounce)
- 1/4 cup baby spinach
- 1/4 cup finely shredded carrot
- 1/2 cup seedless grapes, cut in an age-appropriate way
- 1/2 cup cucumber slices
- 3/4 ounce whole-grain crackers
Instructions
- Lay the tortilla flat and spread the cream cheese in a thin, even layer, leaving about 1/2 inch uncovered around the edge.
- Layer the turkey, cheddar, spinach, and shredded carrot over the cream cheese. Keep the filling in a thin layer so the tortilla rolls tightly.
- Roll the tortilla firmly into a log. Slice into 5 to 6 pinwheels with a sharp knife.
- Pack the pinwheels in one lunchbox compartment. Add the grapes, cucumber, and crackers in separate sections.
- Keep the lunchbox refrigerated until packing. For school, place it in an insulated lunch bag with at least two cold sources around the perishable foods.
Notes
- Check the school allergy policy before packing foods that contain peanuts, tree nuts, seeds, dairy, or other restricted allergens.
- USDA FSIS recommends at least two cold sources for a packed lunch containing perishable foods.
- Prepare grapes and other firm round foods in an age-appropriate way for younger children.
- Nutrition is an estimate based on one 8-inch whole-wheat tortilla, lower-sodium turkey, cheddar, cream cheese, produce, and 3/4 ounce crackers; brands vary.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Omnivore