Veggie Roll-Ups

This wrap sandwich is perfect for tucking inside a school lunch box. If you prefer a slightly heartier spread, substitute 1/4 cup mashed tofu for the hummus. We like this with garlic hummus, but plain is yummy, too!

Ingredients:

  • 1/2 avocado, mashed
  • 1/4 cup hummus
  • 2 whole wheat tortillas
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped tomato
  • 2 tablespoons chopped cucumber
  1. In a small bowl, stir together the mashed avocado and hummus until combined.
  2. Divide the avocado mixture evenly among the two tortillas, spreading over the surface.
  3. Sprinkle evenly with the bell pepper, tomato, and cucumber. Roll up tightly and cut in half or smaller pieces to serve.

Tofurky Cream Cheese Roll-Ups

Turkey Cheese Roll-Ups (1)

These wraps are perfect for school lunches: veggies, protein, and bread all wrapped up in one delicious bite.

Ingredients:

  • 4 spinach (or sun-dried tomato) tortillas
  • 1/2 cup non-dairy veggie cream cheese (such as Kite Hill)
  • 1 package vegan turkey deli slices
  • Thinly sliced cucumber
  • Shredded carrots
  1. Spread each of the tortillas with 2 tablespoons of the cream cheese. Divide the turkey slices evenly among the tortillas, then top with cucumber and carrots to taste.
  2. Wrap up tightly and slice each tortilla into thirds for perfectly kid-sized handheld portions.

Turkey Cheese Roll-Ups (2)

Rudolph Sandwiches

Rudolph Sandwiches (4)

We love watching classic Christmas movies, and what better to nibble on during a re-run of one of our perennial favorites, Rudolph the Red Nosed Reindeer than little Rudolph sandwiches?

To assemble, cut bread slices into triangles and spread half of the slices with your sandwich filling of choice. We made one with peanut butter, one with agave nectar, and one with non-dairy cream cheese!

Rudolph Sandwiches (1)

Top with additional slices of bread. Add maraschino cherries for noses, raisins for eyes, and pretzel twists for antlers.

Rudolph Sandwiches (3)

The kids thought these were adorable, plus loved sitting together for the cartoon. All in all, this was a cozy pause on a winter afternoon.

Rudolph Sandwiches (6)

Black Bean Roll-Ups

Black Bean Roll Ups (2)

Kids will love the fun pinwheel shape of this sandwich. And grown-ups will love the nutrition packed inside it!

Ingredients:

  • 1 teaspoon olive oil
  • 1/4 cup minced onion
  • 1 teaspoon minced garlic
  • 1 (15-ounce) can black beans, drained and rinsed
  • 8 ounces carrot puree
  • 1 teaspoon cumin
  • 4 whole wheat tortillas
  • 4 tablespoons mashed avocado
  1. Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic; saute for about 3 minutes.
  2. Stir in the beans, carrot puree, and cumin. Mash with a potato masher to desired consistency; set aside.
  3. Meanwhile, warm the tortillas in the microwave for about 30 seconds.
  4. Spread each tortilla with about 1/4 cup bean mixture and 1 tablespoon avocado. Roll up, then cut into slices to serve.

Black Bean Roll Ups (1)

BLT Sandwich Wrap

BLT Wrap (2)

You can’t go wrong with a classic BLT sandwich filling. Wrap it up in a tortilla for a novel spin.

Ingredients:

  • 1 flour tortilla
  • 2 slices cooked Lightlife bacon
  • 1/4 cup chopped green leaf lettuce
  • 2 tomato slices
  • 1 tablespoon non-dairy ranch dressing
  1. Arrange the bacon, lettuce, and tomato slices down the middle of a warmed tortilla.
  2. Drizzle with the ranch, then wrap up and cut in half to serve.

Repeat as needed for extra sandwiches!

BLT Wrap (1)

BBQ Chick’n Wrap

BBQ Chickn Wrap (2)

My kids devour this savory sandwich wrap. In other words, it’s the perfect way to refuel between in-person school mornings and remote afternoon learning sessions!

Ingredients:

  • 1 flour tortilla
  • 4 Gardein chick’n strips, cooked and sliced
  • 1 tablespoon BBQ sauce
  • 1/4 cup shredded cabbage mix
  • 1 tablespoon vegan ranch dressing
  1. Arrange the chick’n strips down the center of the tortilla, and drizzle with the BBQ sauce.
  2. In a small bowl, toss together the cabbage mix with the dressing. Sprinkle over the chick’n, then roll up tightly and cut in half to serve.

BBQ Chickn Wrap (1)

Grilled Cheese with Squash & Corn Puree

Grilled Cheese with Squash and Corn (1)

Take grilled cheese to the next level with this easy upgrade.

Ingredients:

  • 1 cup cubed butternut squash
  • 1/2 cup corn
  • 1 cup water
  • 4 slices whole wheat bread
  • 2 tablespoons Earth Balance butter
  • 4 slices vegan smoked provolone (such as Violife)
  1. To prepare the puree, combine the squash, corn, and water in a small saucepan. Bring to a boil, then continue to cook for 8 minutes, or until the squash is tender.
  2. Transfer the squash mixture to a blender and process until smooth. Set aside.
  3. To prepare the sandwiches, heat a skillet over medium-high heat. Spread 1 and 1/2 teaspoons Earth Balance over each bread slice. Spread the other side of each slice with 1 tablespoon puree; reserve the remaining squash puree for another use.
  4. Place two slices of bread in the skillet, buttered side down. Top each with 2 slices provolone, then cover with the remaining bread slices, buttered side up.
  5. Cook for 3 minutes on each side.

Grilled Cheese with Squash and Corn (2)

Hummus Veggie Wrap

Hummus Veggie Wrap (2)

This quick wrap makes the perfect lunch on a school day.

Ingredients:

  • 2 tortillas
  • 2 tablespoons hummus
  • 1/4 cup chopped or sliced tomato
  • 2 tablespoons sprouts
  • 1/2 cup avocado
  1. Spread the hummus evenly over the two tortillas.
  2. Divide the tomato, sprouts, and avocado evenly down the middles, then roll up tightly and cut in half to serve.

Hummus Veggie Wrap (1)

Pinto Bean Roll-Ups

Pinto Bean Roll Ups (3)

Cut tortillas into slices for this fun pinwheel-shaped sandwich. You can leave the carrots and cabbage raw for older kids, or steam lightly before putting the roll-ups together for younger toddlers.

Ingredients:

  • 2 flour tortillas
  • 1/4 cup refried pinto beans
  • 1/4 cup shredded carrots
  • 1/4 cup shredded cabbage
  1. Warm the refried beans and spread evenly over the tortillas.
  2. Divide the carrots and cabbage among the tortillas, and then roll up tightly.
  3. Cut each tortilla into slices, and arrange face up on plates.

Pinto Bean Roll Ups (2)

If your kids like salsa, serve it on the side, or even a yogurt-salsa dipping sauce.

Submarine Sandwich

Submarine Sandwich (3)

After recently learning about submarines, Travis has a whole new appreciation for why we call it a “submarine” sandwich now. We put together this fun lunch to play up the name.

To start, slice a long bread roll in half. Spread with your child’s filling of choice. We made one version with hummus and one with non-dairy cream cheese!

Submarine Sandwich (1)

Add other toppings (Travis chose lettuce and tomato) then top with the other half of the bun.

Submarine Sandwich (2)

We added a strip of red bell pepper as the “periscope” sticking out from the top, then used additional hummus or cream cheese as “glue” to stick on cucumber circles for “portholes”.

Submarine Sandwich (4)

Of course the lunch inspired some imaginative play; Travis loved pretending he was a giant squid attacking the boat as he ate, of course!

Submarine Sandwich (5)