Lunchbox snacks

Ingredients:

Rainbow rolls

• 2 tbsp. l. olive oil
• 280 g of mushrooms, thinly sliced
• 2 green lavash with spinach
• 2 tbsp. ranch salad dressing
• 8 thin slices honey ham
• 0.5 cups thinly sliced ​​roasted sweet peppers
• 2 red lavash with tomatoes
• 2 tbsp. honey-mustard salad dressing
• 8 thin slices of turkey
• A quarter of a small red onion, thinly sliced
• 1 cup small spinach
• 2 garlic pita breads
• 2 tbsp. Italian salad dressing

Fruit snakes

• 2 large bananas
• 0.5 cup lemon juice
• 2 cups strawberries
• 12 mini chocolate chips
• 2 dried apricots, cut into strips

Chocolate-coated pretzels

• 1 packet (340 g) of dark chocolate in ranulas
• 110 g small pretzels
• Colored sprinkles (optional)
• Special equipment: 6 wooden skewers, 10 cm long.

Preparation:

1. Rainbow Rolls:

   
   Heat olive oil in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook until golden brown, about 6 minutes. Cool completely.
   
2. To make the green rolls, drizzle each spinach wrap with 1 tablespoon of the prepared ranch dressing and spread it evenly with the back of a spoon, leaving a 1/2-inch border. Top with half the mushrooms, 4 slices of ham, and 2 tablespoons of roasted bell peppers. Roll each wrap tightly, then cut each into 6 pieces.
3. To make red rolls, drizzle each tomato lavash with 1 tablespoon of prepared honey-mustard dressing and spread it evenly with the back of a spoon, leaving a 1/2-inch border. Top each roll with 2 slices of turkey, half a red onion, and 1/4 cup spinach. Roll tightly, then cut each roll into 6 pieces.
4. To make garlic rolls, drizzle each garlic pita with 1 tablespoon of prepared Italian dressing and spread it evenly with the back of a spoon, leaving a 1/2-inch border. Top each pita with 2 slices of turkey, 1/4 cup spinach, and 2 tablespoons of chopped roasted bell pepper. Roll tightly, then cut each into 6 pieces.

5. Fruit Snakes:

   
   Peel the bananas and rub them with lemon juice (this will prevent them from browning). Then slice the bananas into medallions. Slice almost all the strawberries into medallions, setting aside 6 whole ones.
   
6. Next, thread a banana slice and a strawberry slice onto a 10cm-long wooden skewer or skewer. Continue alternating slices until there's about 5cm of space left on the skewer. Thread a whole strawberry (this is the head) on top, then press 2 mini chocolate chips into the strawberry for the eyes. Cut a slit in the tip of the strawberry and add a strip of dried apricot for the tongue. Repeat with the remaining ingredients to make a total of 6 fruit snakes.

7. Chocolate Covered Pretzels:

   
   Place the chocolate chips in a medium bowl over a saucepan of simmering water. Gently melt them, stirring until smooth. Dip the pretzels in the chocolate, leaving the part you'll be holding uncovered. Let the excess chocolate drip back into the bowl and place the pretzels on a baking sheet. Decorate with sprinkles, if using, while the chocolate is still wet. Let cool completely. Store in an airtight container for up to 1 week.
   
8. Fill each lunch box with 2 rolls of each flavor, a fruit snake on a stick, and some chocolate-covered pretzels.