Field Trip Lunch Box Wraps (Printer-Friendly)

Vibrant wraps layered with crisp vegetables and flavorful spreads, perfect for a wholesome lunch.

# What You 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.

# Expert Advice:

01 -
  • It takes just fifteen minutes, which means you can actually make lunch the morning of instead of the night before when you're exhausted.
  • Every bite has a different vegetable, so you're sneaking in way more nutrition than you'd expect from something so simple.
  • The wraps look genuinely impressive when you slice them diagonally, like you spent way more time than you actually did.
02 -
  • Vegetables at room temperature make a massive difference—if everything is cold from the fridge, the wrap will feel clammy and the flavors won't come through the same way.
  • Cutting everything to roughly the same thickness isn't fussy, it's practical, because then every bite actually has a little bit of everything instead of a mouthful of just one vegetable.
  • Wrapping the finished wraps individually in parchment means they won't get soggy from pressing against each other and they're actually easier to eat on the go.
03 -
  • Prep all your vegetables the night before in containers, and assembly becomes a five-minute morning task rather than something that feels daunting.
  • Keep the tortillas in a slightly warm spot—not hot, just room temperature or just-warmed—because cold tortillas crack when you try to fold them, and warm ones are actually pliable and cooperative.
  • Slice your wrap with a smooth, confident motion rather than sawing back and forth, because one clean cut keeps the wrap looking intentional instead of ragged.
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