Field Trip Lunch Rainbow Wraps (Printable)

Colorful wraps layered with fresh veggies, perfect for a nutritious and easy packed 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
11 - 4 tablespoons crumbled feta cheese

# How to Make It:

01 - Lay a tortilla flat on a clean surface and spread 1 tablespoon of hummus evenly across the entire tortilla, leaving a small border around the edges.
02 - Arrange the sliced bell peppers, julienned carrot, julienned cucumber, shredded purple cabbage, and baby spinach in horizontal rows across the center of the tortilla to create a vibrant rainbow effect.
03 - Sprinkle with chopped herbs, avocado slices, and crumbled feta cheese if using.
04 - Fold the sides of the tortilla inward, then roll tightly from the bottom up to completely enclose the filling.
05 - Repeat the wrapping process with the remaining tortillas and fillings.
06 - Slice each wrap in half diagonally and wrap tightly in parchment paper or foil for convenient transport and storage.

# Expert Advice:

01 -
  • It comes together in just 15 minutes, which means weekday lunches suddenly feel doable instead of stressful.
  • The vegetables stay crisp for hours, so nothing gets soggy by lunchtime like those sad sandwiches do.
  • Kids actually want to eat these, and the colors make them feel like a fun project rather than an obligation.
02 -
  • Pat your cucumber completely dry before julienning it, or your wrap becomes a soggy mess by lunchtime, a lesson I learned the expensive way on the first day.
  • Hummus as a spread does double duty keeping things moist while preventing sogginess, but don't go overboard or you'll struggle with the roll and it'll be messy to eat.
  • The tortilla needs to be at room temperature and flexible, not cold and stiff, so let them sit out a few minutes before assembling.
03 -
  • Use a sharp knife for slicing peppers and julienning vegetables, because rough cuts become mushy and unpleasant by lunchtime while neat, thin slices stay crisp and satisfying.
  • Warm the tortillas gently before assembling if they're being stubborn, as pliable tortillas roll smoothly while cold ones crack and split frustratingly.
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