Wraps make wonderful lunch box fare. They don't go soggy like sandwiches do, and are easier to pack. You can use leftover roast beef, thinly sliced for this, or even roast beef from the deli. Pack half a wrap for smaller kids, a whole one for the bigger guys. Spinach is a better green for this wrap, since it's hardier and will hold up well to the moisture. Mango adds some sweetness that is hard to beat. Put it all together and you have one great wrap ready to fuel the kids through a day at school.
Ingredients:
1 Tbsp dijon mustard
3 Tbsp fresh lime juice (from 2 limes)
1 Tbsp olive oil
1/2 red onion, sliced thinly
1 sweet red bell pepper, cored, seeded, and cut into thin strips
1 mango, peeled and cut into thin strips
4 (10-inch) whole wheat tortillas
4 cups spinach, trimmed, washed and dried
1 lb of cooked beef, very thinly sliced, room temperature (I grilled up some steak and seasoned it with Montreal Steak Spice)
In a bowl, whisk together the mustard, lime juice, olive oil, and a pinch of salt and pepper. Set aside. Toss the onion, red pepper, and mango together and then drizzle the dressing over top. Toss again to evenly coat. Divide the spinach between the four tortillas. Top with the mango mixture and beef, then roll up.
Makes 4 wraps
Adapted from Everyday Food
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