South of the Border Roll Ups

We all need food that’s fun, colorful, and flavorful, not to mention nutritious.  Since we really do eat with our eyes first, making a simple change to your usual lunch routine can make a big impact in how you preserve something that can become mundane and uninteresting.


Take your basic wrap:

Why not slice it up and you have a fun sushi-like finger food option for lunch? It’s great for kids that do not like sushi, but it also gives them something a new way to look at something they might have gotten used to seeing in their lunch.

And, just because it’s great for kids, doesn’t mean adults can’t make it to0!


I used a tex mex flavored ranch spread, layered on some veggies, with a little guacamole and black beans.

All the ingredients were leftover items from our dinners over the weekend. Nothing fancy here.

Actually it all gets a bit messy, but that happens sometimes.

Especially if you’re like me and always tend to OVER STUFF your tortillas. {Why can’t I learn my lesson? There’s just so much goodness to squeeze into one little wrap?!?


South of the Border Roll Ups


Makes: 2 servings


2 tablespoons Greek Yogurt Ranch dressing

2 tablespoons guacamole or 1/4 avocado

8 ounces black beans, drained & rinsed

1 clove garlic, grated

1/4 red onion, minced

1 lime juiced

2 Hola Nola whole wheat tortillas

4 ounces spinach

1/4 cucumber, thinly sliced

1/4 bell pepper, thinly sliced


Prepare the Greek Yogurt Tex Mex Ranch dressing {see recipe linked}.

Prepare the black beans by slightly mashing them with the back of a spoon and combining with the red onions and lime juice.

Assemble the wraps by spreading a tablespoon of dressing onto each tortilla. Dollop and spread on a tablespoon of guacamole {or a couple slices of avocado}.

Sprinkle on about 1/4 cup black beans per tortilla.

Layer on a small handful of spinach and couple slices of cucumber and bell pepper onto each tortilla.

Wrap the tortilla and slice it up to resemble sushi rolls when sat upright.



Make gluten free by using whole grain corn tortillas or a whole grain gluten free tortilla like

Make vegan by omitting Greek Yogurt Ranch spread



This is the same recipe I prepared at my cooking demo this month with Whole Foods Market. I just made a few adjustments to make a vegetarian option. You can add as many veggies as you’d like and really swap out the flavor profiles here.

It’s versatile. Just like any recipe I create and share.




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