📝 About This Recipe
Transform the humble school lunch into a gourmet bento experience with these colorful, protein-packed spirals. By layering savory deli ham with creamy herb-flecked cheese and crisp veggies, we create a handheld meal that is as visually stunning as it is delicious. Perfect for little hands and picky eaters, these roll-ups stay fresh and firm until the lunch bell rings.
🥗 Ingredients
The Foundation
- 4 pieces Large Flour Tortillas (10-inch size, room temperature for easier rolling)
- 8 ounces Cream Cheese (softened to room temperature)
- 1 tablespoon Mild Honey Mustard (adds a hint of sweetness)
The Fillings
- 12 ounces Thinly Sliced Honey Ham (high-quality deli style)
- 8 slices Cheddar Cheese Slices (mild or medium, thinly sliced)
- 1 cup Baby Spinach Leaves (stems removed, washed and dried thoroughly)
- 1/2 piece Red Bell Pepper (sliced into very thin matchsticks)
- 1 medium Carrots (shredded or julienned)
Seasoning & Crunch
- 1 teaspoon Dried Chives
- 1/4 teaspoon Garlic Powder
- 1 tablespoon Everything Bagel Seasoning (optional, for the 'glue' layer)
👨🍳 Instructions
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1
In a small mixing bowl, combine the softened cream cheese, honey mustard, dried chives, and garlic powder. Stir vigorously until the mixture is smooth and completely homogenous.
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2
Lay one flour tortilla flat on a clean cutting board. If the tortilla feels stiff, microwave it for 10 seconds between damp paper towels to make it pliable.
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3
Spread approximately 2 tablespoons of the cream cheese mixture evenly across the entire surface of the tortilla, leaving a 1/2-inch border at the very top edge to act as a 'seal'.
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4
Place 2 slices of cheddar cheese in the center of the tortilla, side by side.
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5
Layer 3 to 4 slices of honey ham over the cheese, slightly overlapping them to ensure every bite has protein.
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6
Scatter a thin layer of baby spinach over the ham, followed by a small handful of julienned red peppers and shredded carrots near the bottom third of the tortilla.
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7
Starting from the bottom edge (closest to you), begin rolling the tortilla tightly upward. Keep the tension firm to ensure the fillings stay in place.
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8
Once you reach the top, press the 'seal' border firmly against the roll. The cream cheese will act as a culinary glue.
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9
Repeat the process for the remaining three tortillas.
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10
Wrap each completed log tightly in plastic wrap. This is a crucial chef's secret—it helps the rolls hold their shape and prevents them from unrolling during slicing.
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11
Place the wrapped logs in the refrigerator for at least 30 minutes (or up to overnight) to firm up.
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12
Remove from the fridge and unwrap. Using a sharp serrated knife, trim off the uneven ends (the chef's snack!).
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13
Slice the logs into 1-inch thick rounds. You should get about 6-8 beautiful pinwheels per tortilla.
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14
Arrange the roll-ups cut-side up in a bento box or on a serving platter to showcase the colorful spiral interior.
💡 Chef's Tips
Always pat your vegetables (like spinach and peppers) dry with a paper towel; moisture is the enemy of a firm roll-up. Use room temperature cream cheese to avoid tearing the tortilla while spreading. If making for a lunchbox, place a piece of parchment paper between layers of roll-ups to prevent sticking. For a nut-free 'crunch', add a sprinkle of sunflower seeds inside the roll before rolling. To keep the tortillas from cracking, ensure they are fresh; older tortillas lose their elasticity.
🍽️ Serving Suggestions
Pair with a side of crunchy apple slices or grapes for a sweet contrast. Serve with a small container of Greek yogurt ranch dip for extra dipping fun. Add a handful of pretzel sticks or whole-grain crackers to the bento box for texture. Complement the meal with a cold thermos of milk or 100% fruit juice. Include a few cherry tomatoes on the side for an extra pop of color and vitamins.