Easy peasy wrap
As a mom, I’m always on the look out for healthy, simple, quick and on-budget snack recipes to feed my little family -- at home or on the move. The art of meal planning is something I have aspired to master for many years, but somehow, I haven't yet pulled it off.
Last weekend was no different, and under the pressure of feeding my hungry, little boys quickly, I put together a delicious wrap. It also made an appearance in my kids' lunch boxes during the week. Inspired by the season, I opted for a yummy spinach wrap filled with lemony cream cheese and cucumber served with fresh green juice. For grown-ups, this wrap goes very well with a tangy kiwi vinaigrette. Did I mention it was simple??
The preparation was pretty quick and pretty clean, which is a big deal for someone like me who does not like messiness. This improvised Sunday afternoon snack for the park was a huge hit among all of us, including Otto (our pit bull). I can already see myself playing with the recipe to add new and playful ingredients that will change up the flavors. Stay tuned for more seasonal wrap ideas.
How to make the Wrap
6 spinach tortillas 8 ounces cream cheese at room temperature (I used the lactose-free kind) 2 cucumbers, cut into long spears. No need to peel 1 spoonful of lemon zest
Spread cream cheese on the tortilla and then add cucumber spears (I added 6 per wrap). Season with salt and lemon zest and roll up. Wrap a piece of parchment paper around the middle and tie with twine for easy and clean eating.
1/4 tsp. Dijon mustard
1 tsp. cider vinegar
1/4 cup olive oil
Peel kiwi and place all ingredients into a small blender. Blend until smooth and creamy. Add vinegar or oil to achieve desired thickness. Ready to serve!