Tuesday, August 27, 2013

Rainbow Wraps

These don’t literally have every color of the rainbow in them, but they are beautiful and packed with delicious veggies. Plus, if the kids get involved in making them, they will likely be more inclined to eat them the next day at lunch.
Rainbow Wrap 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 1. Divide the above ingredients evenly between the two wraps, laying all veggies above in the center of each wrap. Note: For a true rainbow look, layer them in the order listed above, starting with spinach. 2. 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.

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