Field Trip Lunch Rainbow Wraps (Print Version)

Bright, crisp vegetable layers wrapped in whole wheat tortillas for a nutritious midday meal.

# What You'll Need:

→ Wraps

01 - 4 large whole wheat tortillas

→ Spreads

02 - 4 tablespoons hummus, classic or flavored

→ Vegetables

03 - 1 medium red bell pepper, thinly sliced
04 - 1 medium yellow bell pepper, thinly sliced
05 - 1 medium carrot, peeled and julienned
06 - 1 small cucumber, julienned
07 - 1 cup purple cabbage, shredded
08 - 1 cup baby spinach leaves
09 - 1/4 cup fresh parsley or cilantro, chopped (optional)

→ Add-ons

10 - 1 avocado, sliced (optional)
11 - 4 tablespoons crumbled feta cheese (optional)

# How to Make It:

01 - Lay a tortilla flat on a clean surface. Spread 1 tablespoon of hummus evenly over the entire tortilla, leaving a small border.
02 - Arrange the sliced bell peppers, carrot, cucumber, purple cabbage, and spinach in horizontal rows across the center of the tortilla to create a rainbow effect.
03 - Sprinkle with chopped herbs, avocado slices, and feta cheese if using.
04 - Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the filling.
05 - Repeat with remaining tortillas and fillings.
06 - Slice each wrap in half diagonally. Wrap tightly in parchment paper or foil for easy transport.

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, which means even on chaotic mornings you can make lunch feel special.
  • The colors actually make kids excited to eat vegetables, no negotiation required.
  • Everything stays crisp and fresh even hours after packing, unlike most sandwiches that turn into cardboard.
02 -
  • Dry your vegetables thoroughly after slicing or your wraps will become a soggy mess by lunchtime—I learned this by opening a lunch box to find vegetables swimming in water.
  • Rolling tightly is non-negotiable; loose rolls fall apart the moment someone picks them up, so take the time to press firmly as you go.
03 -
  • Sharp knife and confident slicing make the difference between vegetables that feel fresh and those that look bruised—invest in sharpening your knives.
  • Make a double batch on Sunday and you'll have grab-and-go lunches ready all week without the morning scramble.
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