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Pizza Roll-up Bento Box




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Eating Well Magazine


List of Ingredients




* 1 8-inch corn or other gf tortillas
* 2 tablespoons prepared pizza sauce
* 12 leaves baby spinach
* 3 tablespoons shredded non-dairy cheese
* 1/2 cup cucumber spears
* 1/2 cup cauliflower florets
* 2 tablespoons non-dairy dressing or mayo
* 1 cup small watermelon pieces
* 6 gf mini cookies

Recipe



Note from BL: My son got a bento box this summer and he's been dying for something to pack for swimming. These looked really good.

1. Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese sub on top. Microwave on High until the cheese is melty, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired. Pack the slices in a medium container.

2. Pack cucumber and cauliflower in another medium container. Nestle a small, dip-size container among the vegetables and add dressing.

3. Pack watermelon in one small container and cookies in another
small container.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate the pizza roll-up for up to 1 day.

Nutrition

Per serving : 419 Calories; 11 g Fat; 2 g Sat; 1 g Mono; 14 mg
Cholesterol; 65 g Carbohydrates; 16 g Protein; 6 g Fiber; 679 mg
Sodium; 415 mg Potassium

4 Carbohydrate Serving

Exchanges: 2 starch, 1 fruit, 1 vegetable, 1 carbohydrate (other), 1
medium-fat meat