Caprese Salad and Turkey Roll-Ups for Bento Boxes

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 mayonnaise
• 1 tablespoon honey
• ½ teaspoon onion powder
• 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 and set it aside. In a separate small bowl, whisk together olive oil, balsamic vinegar, and garlic, then pour this over the tomato mixture. Give everything a gentle stir to coat, season with a bit of salt and pepper, and pop it in the fridge for about an hour to let the flavors meld.

Step 2

While that chills, mix up the dressing by whisking balsamic vinegar, mayo, honey, garlic, onion powder, salt, and pepper until smooth. 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 the roll-ups, spread a little of the creamy balsamic dressing over a tortilla. Layer on some baby spinach, slices of turkey, and Muenster cheese. Sprinkle chopped raspberries over the top, and if you like, drizzle a bit more dressing. Roll the tortilla up tightly from one edge into a long tube, then slice it into bite-sized pieces—about an inch thick. If needed, pop in toothpicks to hold them together.

Step 4

Pack the roll-ups and the chilled caprese salad into your bento boxes. Add some sugar snap peas and almonds on the side, using a small container if you want to keep things neat. Don’t forget to include extra balsamic dressing for dipping if you like a little more flavor.