School Lunch Idea for Kids with Turkey and Cheese Wrap - Meal Prep

Instructions:

1. Place your flour tortilla on a clean cutting board. If it feels stiff or has been in the fridge, pop it in the microwave for exactly 10 seconds. This relaxes the gluten and makes it much easier to handle.
2. Take your 15g of cream cheese and spread it evenly over the entire surface. Note: Ensure you leave a 1 inch border around the edge, but make sure the top edge (the one furthest from you) has a little extra to act as a sealant.
3. Place the 40g of sliced cheddar in the lower third of the tortilla, closest to you. Laying the cheese down first provides a flat, stable base for the turkey.
4. Shingle the 60g of turkey breast over the cheese. Avoid bunching it up in the middle; instead, spread it out horizontally so the wrap has an even thickness from end to end.
5. Sprinkle the 10g of dry, shredded romaine over the turkey. Press down lightly with your palm to settle the lettuce into the cream cheese and turkey layers.
6. Fold the left and right sides of the tortilla toward the center, covering about 2 inches of the filling on each side. This envelope fold is what keeps the ingredients from falling out the bottom.
7. Starting from the edge closest to you, roll the tortilla upward. Keep the tension high by pulling the tortilla back toward you slightly as you roll forward, ensuring a tight, compact cylinder.
8. Once you reach the top edge, the cream cheese should naturally stick to the outer layer of the tortilla. Press firmly along the seam for 5 seconds to set the glue.
9. Using a serrated knife, slice the wrap in half at a 45 degree angle. Wait for 30 seconds before cutting to let the cream cheese set and the tension equalize.
10. Place the halves into a lunch container with the cut sides facing each other. This prevents the interior from being exposed to too much air, keeping it fresh until lunchtime.