Bento Box Turkey Roll-Ups with Caprese Salad

Your kids will love this recipe, and you’ll be happy that they’re eating a healthy lunch! It’s a great way to use up leftover turkey from Thanksgiving. You can also substitute ham or roast beef for the turkey. The caprese salad is easy to make and refreshing for lunch on a hot day.

prep: 20 mins additional: 1 hr total: 1 hr 20 mins Servings: 1 Yield: 1 bento box

Ingredients:

¼ cup olive oil

1 ½ cups cherry tomatoes, halved

8 ounces mozzarella cheese pearls

¼ cup balsamic vinegar

1 teaspoon minced garlic

¼ cup finely sliced fresh basil leaves

salt and ground black pepper to taste

Instructions:

Combine mozzarella pearls, tomatoes, and basil in a bowl; set aside. Whisk olive oil, balsamic vinegar, and garlic together in another bowl. Pour over tomato mixture and stir gently to coat. Season with salt and pepper. Chill for 1 hour.

In the meantime, whisk balsamic vinegar, mayonnaise, honey, garlic, onion powder, salt, and pepper together for dressing in a small bowl until smooth. Transfer to a jar or other container and refrigerate until ready to use.

Drizzle tortilla with some of the creamy balsamic vinaigrette, layer with baby spinach, sliced turkey, and Muenster cheese. Sprinkle with chopped raspberries. Drizzle with more balsamic vinaigrette if desired. Roll tortilla and fillings gently and tightly starting with 1 edge into a long tube. Cut into approximately 1-inch slices, securing with toothpicks if needed.

Add prepared roll-ups and caprese salad to bento boxes. Add sugar snap peas and almonds, using a small container if needed. Add extra balsamic dressing for dipping, if desired.

Nutrition Facts:

Per Serving: 2349 calories; protein 93.2g; carbohydrates 142.9g; fat 157.5g; cholesterol 277.6mg; sodium 3910mg.

Scroll to Top