Pinwheel Wrap Bento Box
10min
0min
2
1111
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Chef's Note
Make these the night before for an easy grab-and-go lunch. For extra stability when slicing, secure the rolled tortillas with toothpicks, then remove before packing in the bento box.
Tags
Ingredients
4 tortillas flour tortillas (8-inch)
4 oz cream cheese, softened
6 oz sliced turkey breast
4 oz sliced ham
1 cup baby spinach leaves
1/2 cup shredded carrots
1/2 medium cucumber
1/2 cup grape tomatoes
2 sticks string cheese
1 tsp ranch seasoning
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
In a small bowl, mix 4 oz softened cream cheese with 1 tsp ranch seasoning, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.
- 2
Lay 4 flour tortillas flat on a clean surface.
- 3
Divide the cream cheese mixture evenly among the tortillas, spreading in a thin layer to the edges.
- 4
Arrange 6 oz sliced turkey and 4 oz sliced ham evenly across all tortillas.
- 5
Sprinkle 1 cup baby spinach and 1/2 cup shredded carrots evenly over the meat.
- 6
Starting at one end, tightly roll each tortilla into a log shape.
- 7
Slice each roll into 1-inch pinwheels (about 6-8 per roll).
- 8
Slice 1/2 cucumber into thin rounds.
- 9
For each bento box: arrange half of the pinwheels in one compartment, add cucumber slices and 1/4 cup grape tomatoes in another compartment, and place 1 string cheese in the third compartment.
- 10
Refrigerate until ready to eat.
Nutrition Information (per serving)
1111
70g
125g
37g
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