Kids’ Crunchy Ranch Veggie Roll-Ups
with Apple & Orange Slices, Fresh Mozz & Tortilla Chips
A tasty, balanced, customizable kids’ lunch in 15 minutes? That may sound like a dream, but we’re bringing it to life! You’ll roll up flour tortillas filled with carrots, cukes, and lettuce leaves and creamy ranch spread, then slice them in half to reveal the vibrant veggie rainbow inside. Serve those rainbow roll-ups with juicy apple and orange slices, fresh mozzarella cheese, and crunchy blue corn tortilla chips. And the very best part? You’ll spend less time shopping, planning, and cooking for your family, and more time hanging out with them!
This recipe is designed to provide lunch for multiple days. For each lunch meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
1 unit
Baby Lettuce
1 unit
Apple
1 unit
Orange
4 ounce
Fresh Mozzarella
(Contains Milk)
4 tablespoon
Cream Cheese
(Contains Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
4 ounce
Shredded Carrots
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and halve cucumber lengthwise; lay flat and cut into ½-inch-thick sticks. Trim and discard root end from lettuce; separate leaves. Halve, core, and thinly slice apple. Halve orange; slice crosswise into ½-inch-thick half-moons. Cut mozzarella into ½-inch pieces.
• Place cream cheese in a small microwave-safe bowl; cover with plastic wrap. Microwave until softened, 15-30 seconds. • Add dressing to bowl and whisk to combine.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. • Evenly spread ranch sauce over tortillas. Add as many shredded carrots as you like to bottom two-thirds of each tortilla; top with cucumber sticks and lettuce leaves. Lightly season with salt and pepper. • Roll up tortillas, starting with filled sides, to create roll-ups. Halve roll-ups on a diagonal.
• To serve: Divide veggie roll-ups between plates and serve with apple slices, orange slices, mozzarella, and tortilla chips on the side. • To stash: Refrigerate veggie roll-ups, apple slices, orange slices, and mozzarella in separate containers and pack as desired!
