As the weather turns warm and we start thinking about outdoor events and time with our children and families outside, this recipe is a quick and easy one that you can make ahead and keep in the cooler to enjoy on the soccer field, the park, or soon … at the pool!
Have your children help you roll up the pinwheels and pick out the yummy vegetables to go inside. Your Lil’ Chef will enjoy cutting and dicing the veggies too.
1/2 cup light garden vegetable cream cheese
4 wrap-size flour tortillas
2 cups lettuce mix
1 (8-ounce) package turkey breast slices
1/2 cup shredded carrots
Spread 2 teaspoons veggie cream cheese over entire surface of each tortilla. (Use green spinach and red sun-dried tomato tortillas to add color). Top cream cheese with 1/4 cup lettuce. Place 2 slices of turkey on 1/2 on each tortilla. Sprinkle 1 tablespoon shredded carrots on top of the turkey slices.
Roll the tortillas starting at the edge where you placed the turkey.
Use a serrated knife to cut roll into 1-inch slices. Arrange on a plate to serve.
Susan Caldwell is the Raleigh mom of two and owner of Lil' Chef, a cooking studio for kids and teens in Raleigh's North Hills.
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