Back To School Lunch: Healthy Turkey Wraps

With the summer vacations wrapping up it’s time to get your kids ready for the back to school routine. Children being children, fall into the habits of sleeping till late in the morning and relaxing through the day. Some kids might not like the idea of getting back to school for a simple reason that ‘laid back’ life has to be said goodbye! As parents one can try and make back to school routine an interesting one though! For instance you might want to try a back to school lunch recipe and lure your child into a lip smacking lunch at school. Our today’s post deals with one such recipe. So here we go!

Back To School Lunch: Healthy Turkey Wraps

Healthy Turkey Wraps

Image Via: Womens Health Mag

Ingredients

For The Bread

1 cup whole wheat flour

1/2 cup water-to knead the dough

A pinch of salt

1 tbsp cooking oil

Some flour to sprinkle

For The Filling

1 egg, beaten

1 medium onion, sliced

1 cucumber, peeled lengthwise so that it can be rolled

1 tomato, cubed (optional)

Frozen turkey slices

Salt and Pepper for seasoning

Mustard and tomato sauce (optional)

Lettuce (optional)

Healthy Turkey Wraps For School

Image Via: The Kitchn

Directions

For The Bread

1. In a large flat vessel add flour. Mix salt with your hands.
2. Slowly start pouring water. Kneading side by side.
3. Knead well till the dough is smooth and soft. You should be able to roll it out with a rolling pin.
4. Coat your hands with a little cooking oil and knead the dough again for about two minutes.
5. Keep aside for half an hour.
6. Take a small piece of dough and form a one inch ball out of it.
7. Using a rolling pin, flatten it out into a round on a flat surface.
8. If your dough is sticking to the surface or the rolling pin, sprinkle some flour on the flattening surface.
9. Once you have rolled out a 9” Ø circle, its time to bake.
10. Have a flat pan ready on your gas stove. The stove needs to be on medium heat.
11. Carefully pick up the rolled up dough with both your hands and put it on the stove.
12. Once you see tiny bubbles forming on one side, flip it. It will just take about 15 seconds so be vigilant.
13. After 20 seconds on another side, take it off from the stove.
14. What you get is a half baked bread.
15. Beat one egg. Using a brush, coat the 15 second side with some egg.
16. Cook the 15 second side on the flat girdle for another 15 to 20 seconds on medium heat. Cook the other side till tiny brown spots are seen.
17. Take the bread off the girdle.

The Filling

1. The onions need to be sliced, tomatoes cubed and cucumber peeled lengthwise.
2. Defrost the frozen turkey strips.

Putting It Together

1. Lay bread on a flat surface with the egg side up.
2. Spread a leaf of lettuce.
3. Sprinkle some onions and tomatoes. Sprinkle some salt and pepper. Lay the cucumber strips horizontally.
4. Now lay the turkey strips horizontally over the cucumber strips. Sprinkle some salt and pepper if need be.
5. Now roll the bread with the ingredients carefully.
6. Secure with toothpicks at regular intervals if need be.
7. Cut the roll from in between the toothpicks.
8. Pack for lunch.

This back to school lunch recipe is best served with mustard or tomato sauce. You can also pack in chopped carrots and cucumbers in the lunch box. Another point to remember is that the dough for the bread can be prepared the night before and stored in the fridge. You just need to cover it with a plastic wrap. Of course, you can make additions and subtractions as per your taste. One thing I like to do is use a mint spread instead of the lettuce leaf. Mint gives a beautiful punch of flavor and is liked by most kids. Do share with us your views on this recipe!

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