Just when I was getting tired of my regular PB&J’s I found this article in the SF Chronicle’s Food section that challenged cooks to pack 5 kid’s lunches for under 20$. I tried a veggie version of their lunch wrap recipe – I replaced the hummus w/a tofu carrot curry dip I made. Making it the night before like they suggest proved to be the key. I was concerned that the tortilla would end up soggy but that turned out not to be the case.

A couple of the recipes are a little too Bay Area Foodie to be duplicated anywhere else, but it’s easy enough to substitute things. Orange muscat Champagne vinegar? I think white wine vinegar would do in that case.

• cubegourmet
• 09/06/2008
• recipe
• frugal, lunch
• No Comments