Ingredients

Makes 1 wrap

　　Cream cheese or goat cheese 2 tablespoons, softened

　　Pesto, homemade or purchased 2 teaspoons

　　Flour tortilla 1, preferably green or red

　　Ripe avocado 1/2, sliced

　　Carrot 1/4 cup (1 oz/30 g) shredded

　　English cucumber 4 slices, cut on the diagonal

　　Salt and ground pepper

　　

Step 1

In a small bowl, mix together the cream cheese and pesto. Spread the cream cheese mixture evenly over the tortilla. Top with the avocado slices, arranging them in a horizontal line across the center or mashing them onto the surface. Arrange the carrot and cucumber on top of the avocado. Sprinkle with salt and pepper. Press down gently.

　　

Step 2

Fold about 2 inches (5 cm) of the right side of the tortilla over the filling. Press gently. Beginning with the rounded side closest to you, roll up the tortilla into a tight cylinder, with the filling peeking out the top. Alternatively, roll up the tortilla like you would a burrito, with the filling enclosed in the wrap.

　　

Step 3

Wrap in foil or a strip of pretty paper and place in an airtight container or sandwich bag and seal tightly. Refrigerate until ready to go.

　　Veggie-riffic

　　For extra color and crunch, add any of the following veggies:

　　Celery or jicama matchsticksSliced fennelBell pepper matchsticksBaby spinach leavesShredded red cabbageSproutsUse a napkin or colorful strip of paper, secured with tape, to hold the wrap together.

　　Appears with permission from The Lunch Box: Packed with fun, healthy meals to go" by Kate McMillan & Sarah Putman Clegg. Photographs by Emma Boys. Copyright © 2011 by Weldon Owen, Inc.