Back-to-School Fruit and Veggie Wrap

From the American Institute for Cancer Research,

20 minutes prep time  |  Serves 2  


  • 1 Tbsp organic mayonnaise
  • 2 tsp honey mustard
  • 2 whole-wheat lavash wraps or flour tortillas
  • 2 c washed and dried baby spinach leaves, loosely packed
  • 4 thin slices Swiss, Muenster, or cheddar cheese, or nondairy cheese*
  • 1/2 Granny Smith apple, unpeeled and sliced paper-thin        


  1. Combine mayonnaise and mustard. Lay out both wraps and spread edges of each with this mixture. Leaving a margin free on the side closest to you. 
  2. Arrange a layer of spinach leaves on each wrap. Top each layer with 2 cheese slices. Evenly divide apple slices and lay them lengthwise across cheese.
  3. Fold over end of wrap closest to you, then two sides. Roll each wrap tightly in foil or waxed paper and refrigerate, seam side down, up to 4 hours.
  4. Before serving or packing for lunch, unwrap and cut each one in half at an angle. 

*If you prefer, substitute 4 thin slices turkey breast.

Per serving: 294 Calories, 17 g Protein, 9 g Carbohydrates, 1 g Fiber, 22 g Total fat (11 g sat, 6 g mono, 4 g poly), 254 mg Sodium