Daring Lunchbox Pinwheels

Recipe submitted by Daring

Let’s face it: back-to-school season is a stressful time for even the most prepared parents out there. That’s why we’ve unclucked school lunches with these healthy Daring Lunchbox Pinwheels. Kids will love ‘em ‘cause they’re fun and yummy. And you’ll love ‘em ‘cause you can get multiple lunches out of a single batch. High five, folks!

10 minutes | Serves 4

Ingredients

  • 1
    8oz pouch , frozen
  • ¼ cup
    vegan mayonnaise
  • ¼ cup
    dijon mustard
  • 2 tsp
    maple syrup
  • ⅛ tsp
    kosher salt
  • 2
    burrito-sized tortillas
  • 1 cup
    fresh baby spinach, packed
  • ¼ cup
    shredded carrot
  • 1
    red bell pepper, thinly sliced

Equipment

  • Measuring Cups
  • Measuring spoons
  • Chopping knife
  • Whisk
  • Small bowl
  • Sheet pan
  • Parchment paper
  • Pastry brush

Method

Step 1

Preheat oven to 400ºF. While the oven preheats, prepare the honey mustard sauce by whisking together the vegan mayonnaise, dijon mustard, maple syrup and salt in a small bowl.

Daring Pinwheels Step 1

Step 2

Line a sheet pan with parchment paper and arrange the Daring Original Pieces in one even layer. Using a pastry brush, evenly coat both sides of the pieces with half the honey mustard sauce.

Daring Pinwheels Step 2

Step 3

Bake the honey mustard-coated Daring Pieces for 10-12 minutes, or until just beginning to turn golden brown, making sure to flip halfway to ensure even cooking. Remove from the oven and allow to cool for 10 minutes before assembling the pinwheels.

Daring Pinwheels Step 3

Step 4

Microwave one tortilla for 10-15 seconds, or until gently warmed and completely pliable.

Daring Pinwheels Step 4

Step 5

To assemble the Daring pinwheels, lay one warmed tortilla on a flat surface. Evenly cover the tortilla with half the baby spinach, then lay half the cooled Daring Pieces in a straight line on the side of the tortilla closest to you.

Step 6

Next to the Daring Pieces, arrange half the shredded carrots in a straight line, followed by half the red bell pepper. Top the Daring, carrots and pepper with a generous drizzle of the honey mustard sauce, then roll tightly into a compact log. Repeat steps 5 through 7 to roll the second pinwheel. See note for instructions on how to save the second pinwheel for future lunches, if you’d like.

Step 7

To slice into pinwheels, use a knife to remove the ends from either side of the roll. Gently slice the roll into even pieces about 1 inch thick—you can also slice them thinner or thicker depending on the size of your lunchbox/container.

Step 8

Arrange the sliced Daring pinwheels in a lunchbox or container; they’ll be delicious at lunch time whether they’re room temperature or refrigerated.

To save leftovers for additional lunches, wrap the unused roll (not cut!) tightly in plastic wrap and refrigerate for up to three days. When you’re ready to eat or pack a lunchbox, simply remove the roll from the plastic wrap and cut the pinwheels to your desired thickness.

This recipe features

Daring Foods Original Pieces Plant Based Chicken

Daring Original Pieces

6 x 8oz pouches$45.00