Kid’s Turkey Gouda Pinwheels
with Carrot Sticks, Cuke Rounds, Dried Fruit & Tortilla Chips
Spending less time fussing over the kids’ lunches and more time enjoying your morning? Yes, please! This quick and easy lunch of turkey and gouda pinwheel sandwiches, crudité, chips, and dried fruit is not only kid-approved and customizable, it’s a recipe you can make and pack along with your budding chef (a great way to sneak in those “life skills” lessons!). Or do it yourself while they squirt toothpaste all over the bathroom—either way, you can cross “lunch hero” off your list in no time.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
Sliced Turkey Breast
Blue Corn Tortilla Chips
• Wash and dry produce. • Halve gouda slices. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1⁄3-inch thick). Thinly slice cucumber into rounds. • In a small bowl, combine dried apricots and dried cranberries.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
• Place tortillas on a clean work surface; spread with as much mayonnaise as you like. Evenly fill bottom two-thirds of each tortilla with gouda slices and 3-4 turkey slices (we sent more; use as many or as few as you like!). • Starting from bottom of tortilla, roll tightly into a tube, then trim off curved short edges; discard edges. Repeat with remaining tortilla. Slice each roll crosswise into 8-10 pieces.
• To serve: Divide pinwheels between plates with carrot sticks, cuke rounds, dried fruit mix, and tortilla chips on the side. • To stash: Store everything in separate containers in the refrigerator and pack as desired!