4 10-inch flour tortillas (assorted flavors and colors)
4 teaspoons mustard
4 teaspoons mayonnaise
8 slices deli roast beef, bologna, or turkey
8 slices American, provolone, or Muenster cheese
Spread each tortilla with 1 teaspoon mustard and 1 teaspoon mayonnaise. Layer with meat and cheeses, dividing evenly. Roll up jellyroll-style; cut into thirds. Wrap in aluminum foil for lunch box.
Yield: 4 to 6 servings
For the dressing:
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon sesame oil
For the salad:
1/2 cup roasted and salted cashews (or peanuts)
3 cups cooked chicken, chopped into 1/2-inch cubes
1/4 cup chopped celery
1 1/2 cups seedless red or green grapes, separated and rinsed and cut in half
4 tortillas or wraps
1/2 cup shredded carrot
1/2 cup shredded lettuce
In mixing bowl, whisk together dressing ingredients until well-combined. Toss dressing with salad ingredients (chicken, cashews, celery, grapes) to combine. Fill each tortilla with 1/8 cup shredded carrot, 1/8 cup shredded lettuce, and 1 cup chicken salad. Roll and wrap burrito-style in aluminum foil for lunch box, or place salad in plastic container with lid for lunch box with freezer pack.
Yield: 4 servings
1 6-ounce can red salmon, drained, skin and bones removed
1/2 small cucumber, peeled, seeded, and diced
1 tablespoon mayonnaise
2 teaspoons chopped fresh dill
1 teaspoon fresh lemon juice
1 8-inch low-carb tortilla, heated or 1 regular tortilla
1 large leaf green leaf lettuce
Combine salmon, cucumber, mayonnaise, dill, and lemon juice in a bowl. Season with salt and pepper to taste.
Place tortilla on flat surface. Top with lettuce, leaving a 1/2-inch border; top with salmon mixture. Roll tortilla; cut in half, if desired. Wrap tightly in aluminum foil.
Yield: 1 serving
Source: Atkins For Life low-carb cookbook
1 2.5-ounce package thinly sliced cooked ham
4 slices white or whole-wheat bread
4 1-ounce sticks string cheese
1/2 cup honey mustard salad dressing (or 4 individual
packets of 1 to 2 tablespoons
per person), optional
Cook's note: This recipe is simple enough for kids to prepare.
Divide ham into 4 equal stacks. Use a table knife to cut the crust off the bread on a cutting board. Roll out each slice of bread with a rolling pin until it is 1/4-inch thick. Put 1 stack of ham on each flattened slice of bread. Then put 1 stick of string cheese on top of each stack of ham.
Roll up the slices of bread. Cut each into four pieces, if desired. Wrap tightly in plastic wrap and store in refrigerator until ready to pack with optional salad dressing in your lunch bag with an ice pack.
To eat, dip sandwich in salad dressing, if desired.
Yield: 4 servings
Source: Pillsbury Kids Cookbook