Turkey Roll-Ups with Caprese Salad in a Bento Box

Ingredients

• Caprese Salad:
• 8 ounces mozzarella cheese pearls
• 1 ½ cups cherry tomatoes, halved
• ¼ cup finely sliced fresh basil leaves
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• Creamy Balsamic Dressing:
• ¼ cup balsamic vinegar
• ¼ cup mayonnaise
• 1 tablespoon honey
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• salt and ground black pepper to taste
• 1 (12 inch) flour tortilla
• ¼ cup baby spinach leaves
• 4 slices thinly sliced cooked deli turkey
• 2 slices Muenster cheese
• 4 fresh raspberries, roughly chopped, or more to taste
• ¼ cup sugar snap peas
• 1 ounce lightly salted almonds

Step 1

Tos the mozzarella pearls, tomatoes, and basil together in a bowl. In a separate small bowl, whisk together olive oil, balsamic vinegar, and minced garlic. Pour this dressing over the tomato mixture and give it a gentle stir to coat everything well. Season with a little salt and pepper, then pop it in the fridge to chill for about an hour.

Step 2

While the salad is chilling, mix up the dressing by combining balsamic vinegar, mayonnaise, honey, garlic, onion powder, salt, and pepper in a small bowl. Whisk until it's smooth, then transfer it to a jar or container and keep it in the fridge until you’re ready to use it.

Step 3

When you’re ready to assemble, spread some of the creamy balsamic dressing over a tortilla. Layer on baby spinach, sliced turkey, and Muenster cheese, then sprinkle chopped raspberries on top. Roll the tortilla up tightly from one edge into a long log. If you like, slice it into 1-inch pieces and secure them with toothpicks to keep everything together.

Step 4

Pack the roll-ups and caprese salad into your bento box. Add some sugar snap peas and a handful of almonds on the side—using a small container if you want to keep things neat. Don’t forget to include a little extra balsamic dressing for dipping if you want an extra burst of flavor.