Karina Arnold made this plate when she wanted a light lunch and had leftover tortillas from making breakfast tacos.
Sliced deli meat (Karina used peppered turkey)
1 whole wheat tortilla cut into eighths
3 large carrot slices
½ cup spinach
½ zucchini sliced
3 Tbsp. hummus (Karina used Market Pantry red bell pepper hummus)
Pepper and basil to garnish
Wrap deli meat around spinach and use toothpick to keep together. Take tortillas and zucchini and toast in toaster oven until crisp and zucchini is slightly browned. Let cool, and season turkey and zucchini with basil and pepper. For on-the-go, place in Tupperware with hummus, carrots and cucumber and keep cool until ready to eat.