Description
Instead of a wrap, try bite-sized roll-ups. They are perfect for bento box lunches!
Ingredients
- 8 ounces mozzarella cheese pearls
- 1 ½ cups cherry tomatoes, halved
- ¼ cup finely sliced fresh basil leaves
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
- ¼ cup balsamic vinegar
- ¼ cup mayonnaise
- 1 tablespoon honey
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- salt and ground black pepper to taste
- 1 (12 inch) flour tortilla
- ¼ cup baby spinach leaves
- 4 slices thinly sliced cooked deli turkey
- 2 slices Muenster cheese
- 4 fresh raspberries, roughly chopped, or more to taste
- ¼ cup sugar snap peas
- 1 ounce lightly salted almonds
Instructions
- Combine mozzarella pearls
- tomatoes
- and basil in a bowl; set aside. Whisk olive oil
- balsamic vinegar
- and garlic together in another bowl. Pour over tomato mixture and stir gently to coat. Season with salt and pepper. Chill for 1 hour.
- In the meantime
- whisk balsamic vinegar
- mayonnaise
- honey
- garlic
- onion powder
- salt
- and pepper together for dressing in a small bowl until smooth. Transfer to a jar or other container and refrigerate until ready to use.
- Drizzle tortilla with some of the creamy balsamic vinaigrette
- layer with baby spinach
- sliced turkey
- and Muenster cheese. Sprinkle with chopped raspberries. Drizzle with more balsamic vinaigrette if desired. Roll tortilla and fillings gently and tightly starting with 1 edge into a long tube. Cut into approximately 1-inch slices
- securing with toothpicks if needed.
- Add prepared roll-ups and caprese salad to bento boxes. Add sugar snap peas and almonds
- using a small container if needed. Add extra balsamic dressing for dipping
- if desired.
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 1