Staying creative with meals can be a challenge, allowing us to easily fall into the same routine – I’m very guilty of this! This wrap is easy and uses items you probably already have in your refrigerator.
The cub loves sour foods, i.e., lemon, vinegar, etc. So when thinking of something that would fit her palate, we decided to make a sweet and sour tasting wrap! The perfect balance in flavor and nutrition.
The cub began by helping Grandma DiDi cut up the strawberries.
Next up, Grandma DiDi made the ricotta spread. She used regular ricotta cheese and added honey .
The cub loves lemon, so we zested a lemon and added it to the ricotta spread to create a light balance that was slightly sweet with the zesty brightness of the citrus.
The cub must try it to make sure it’s just right! She approves!
Grandma DiDi grabs a lavash wrap and spreads the ricotta on one side.
Next, the cub layers spinach leaves on the ricotta.
On go the strawberries!
Strawberries go really well with a balsamic dressing so we added that to give it a bit more flavor. The cub helps drip it on the strawberries. It’s almost time to eat!
Such fun watching it roll up. Some of the ingredients fell out the side and the cub helped push them back in as Grandma DiDi rolled it up.
Dig in! A perfectly balanced snack or lunch that is sure to satisfy your sweet and sour cravings!
Spinach Strawberry Wrap
Ingredients for 2 wraps
- 1 12 x 9 whole wheat Lavash cut in half
- Handful of spinach/or arugula
- 1/2 cup strawberries, sliced
- 1/2 cup ricotta cheese
- 1 tsp lemon zest or to taste
- 1 tsp honey or to taste
- 1 tsp balsamic vinegar
- 2 tsp olive oil
- Salt and pepper to taste
- Cut the lavash in half, crosswise.
- Mix the ricotta cheese with honey and lemon zest and set aside. Wash the strawberries and slice.
- Make dressing by mixing vinegar, oil and salt and pepper.
- To assemble, spread half of the ricotta on top half of the lavash as well as the one inch portion on other end to create a glue when you roll it into a wrap.
- Cover the ricotta with a thin layer of spinach.
- Cover the spinach with a thin layer of strawberries.
- Drizzle with as much balsamic dressing as you would like and roll up.
- Cut in half at an angle or into two inch rings.
- Remaining dressing can be used for dipping on the side.
Pinwheels, roll ups, whatever you want to call them, they are a great go-to lunch or snack option. You can pretty much throw any vegetable in them and protein for a well balanced meal. In this post, we give you a few ideas on what to add to your roll up and how to get your little one to help make it, too!
Our cub prefers asparagus, carrots and cucumber. We also tested out Trader Joe’s whole wheat lavash flatbread. It didn’t disappoint!
We started by cooking one serving of quinoa. While it cooks and cools, cut the lavash in quarters.
The cub spread a room temp cream cheese mixture on a piece of the lavash. Grandma DiDi added green onion and parsley to our cream cheese mixture, but you can leave it out or use a different kind of spread. More options below.
After the quinoa has cooled, have your cub scoop one heaping tablespoon of quinoa over the cream cheese. Take a fork to spread it out and press into the spread leaving approximately one inch just cream cheese.
We julienned carrots, cucumbers and one whole slender asparagus spear and had the cub lay them over the quinoa. She is so engaged and makes sure they are just right on the lavash.
Now it’s time to roll! The cub assists Grandma DiDi in rolling up the lavash.
Now it’s time to eat! But first, baby gets to try!
Voilã! Here is our version of a veggie roll up! Below are some ideas for you to create your own Veggie Roll Up.
Veggie Roll Up
- Whole Wheat Lavash, tortilla or sandwich bread rolled thin with a rolling pin
- 1 cup Quinoa
- Spread: Cream cheese (we added green onion and parsley), or any other spreadable cheese. (other options: tradional hummus, white bean hummus, etc., or yogurt chive spread from Trader Joes)
- Veggies: Carrots, cucumber, zucchini, asparagus, green beans, jicama, celery, sprouts, mache preferred or any tender greens. We gently roast or blanche asparagus and green beans if we use them, although, they are delicious raw.
- Cook one cup of quinoa mix per package instructions.
- Mix green onion, parsley and cream cheese together.
- Spread room temperature cream cheese on lavash until it covers the whole piece.
- Press 1 tbsp of quinoa into the cream cheese; leaving one inch of cream cheese uncovered.
- Lay your vegetables down evenly over the quinoa; leaving one inch of cream cheese uncovered.
- Roll the lavash starting from the opposite end as the one inch of uncovered cream cheese. Once you roll it all the way, the cream cheese will act as a glue to hold the roll together.
- Cut the roll into rounds; perfect for small toddler hands.
- Share some with your baby, then eat the rest!