Back-to-School Eats: Rainbow Wraps recipe
As a teacher, I know how hard it is to get everyone out the door on time for school. As a healthy food fan, I also realize that getting everyone to school with a healthy lunch can be even trickier. The recipes below are easy, healthy, and allow kids and parents alike to get a delicious, filling meal to keep them powered throughout the day. Plus, as an added bonus, they are peanut-free, dairy-free, and have gluten-free options.
These don’t have every color of the rainbow in them, but they are beautiful and packed with delicious veggies. The cilantro lime aioli is a refreshing way to brighten up lunch, but ranch dip would work just as well.
- 2 large wraps (gluten-free or traditional)
- 1/2 cup baby spinach leaves, coarsely chopped
- 1/2 avocado, sliced into 1/4" thick pieces
- 1/2 yellow bell pepper, seeded, cored, and sliced into very thin pieces lengthwise
- 1/3 cup frozen corn kernels, thawed
- 1/3 cup shredded carrot
- 1 medium tomato, finely diced
- 2 medium radishes, thinly sliced
- Divide the above ingredients evenly between the two wraps, laying all veggies in the order above in the center of each wrap.
- Roll wraps burrito style. If you want to be extra secure and keep wraps together, roll them in aluminum foil. Cut wraps in half on a diagonal.
- To make the Cilantro Lime Aioli, mix 1/4 cup finely chopped cilantro, 1/2 teaspoon garlic powder, 3 Tablespoons vegan or traditional mayonnaise and 2 teaspoons lime juice in a small bowl. Refrigerate for up to 2 days.
Kristin Marciochi is a teacher and fan of healthy cooking. When not walking her Great Dane or reading a good book, Kristin can be found experimenting with different recipes in the kitchen. Her blog, Shelfishness (www.shelfishness.blog.com) is a fun way to share original recipes, music, and books.