A balanced kids’ lunch in 15 minutes, with no cooking required, no pans to clean? That may sound like a dream, but we’re bringing it to life! You’ll roll up sliced turkey and cucumber sticks in flour tortillas, and serve with crisp carrots hummus, ranch, and honey mustard for dipping, and juicy apple slices for a little something sweet. The kicker? You’ll spend less time shopping, planning, and cooking for your family, and more time hanging out with them! This recipe is designed to provide lunch for multiple days. For each lunch meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
6 ounce
Carrot
1 unit
Apple
1 unit
Mini Cucumber
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
8 ounce
Sliced Turkey Breast
4 tablespoon
Hummus
(Contains Sesame)
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
4 tablespoon
Mayonnaise
(Contains Eggs)
• Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). • Halve, core, and thinly slice apple. • Trim and halve cucumber lengthwise; lay flat and cut into ½-inch-thick sticks.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. • Evenly spread mayonnaise over tortillas. Arrange 1-2 turkey slices in a single layer on each tortilla. (TIP: We sent more turkey! Use as many or as few slices as you like.) Top with cucumber sticks. • Roll up tortillas, starting with filled sides, to create roll-ups. Halve roll-ups.
• To serve: Serve turkey roll-ups with carrot sticks, apple slices, hummus, ranch dressing, and honey mustard on the side. • To stash: Refrigerate turkey roll-ups, carrot sticks, apple slices, hummus, ranch dressing, and honey mustard in separate containers and pack as desired.