Deli Turkey and Cheddar Bento
Turkey, cheddar, and spinach tortilla pinwheels served alongside hard-boiled eggs, crisp baby carrots, and sweet red grapes.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 8
- Cuisine: American
- Difficulty: Easy
Dietary
- Nut-Free
- High-Protein
- Low-Calorie
Tags
- boil
- kid-friendly
- crowd-pleaser
- classic
- fresh
- quick
- sweet
- rich
Ingredients
- 8 flour tortillas (burrito size)
- 1.5 pound deli turkey breast (thinly sliced)
- 8 ounce sliced cheddar cheese
- 4 ounce baby spinach
- 0.25 cup mayonnaise
- 8 eggs
- 1.5 pound seedless red grapes (washed)
- 1 pound baby carrots
Instructions
- Place 8 large eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil over high heat, cover, remove from heat, and let sit for 10 minutes. Transfer to ice water, peel, and halve lengthwise.
- Spread 1/2 tablespoon mayonnaise evenly across each of the 8 flour tortillas.
- Layer 3 ounces deli turkey breast, 1 ounce cheddar cheese, and a handful of baby spinach onto each tortilla.
- Roll each tortilla tightly into a log, then slice into 1-inch thick pinwheels.
- Divide pinwheels, halved hard-boiled eggs, 1 pound baby carrots, and red grapes evenly among 8 bento boxes.
Notes
Wrap pinwheels snugly in airtight meal prep containers to keep tortillas soft and fresh for up to 3 days.
Nutrition (per serving)
- Calories: 480
- Protein: 32 g
- Carbohydrates: 48 g
- Fat: 18 g
- Fiber: 4 g
- Sodium: 820 mg
- Saturated Fat: 6.5 g
- Sugar: 16 g
- Cholesterol: 225 mg