2 tablespoons olive oil
10 ounces white button mushrooms, sliced
Kosher salt and freshly ground black pepper
2 spinach wraps
2 tablespoons ranch salad dressing
8 thin slices honey ham
1/2 cup sliced roasted red peppers
2 tomato wraps
2 tablespoons honey mustard salad dressing
8 thin slices deli turkey
1/4 small red onion, thinly sliced
1 cup baby spinach
2 garlic wraps
2 tablespoons Italian salad dressing
2 large bananas
1/2 cup lemon juice
1 pint strawberries
12 mini chocolate chips
2 dried apricot pieces, cut into strips
One 12-ounce bag dark chocolate chips
4 ounces tiny twist pretzels
Sprinkles, for topping, optional
For the rainbow pinwheels: Heat the olive oil in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook until golden brown, 6 minutes. Cool completely.
To make the spinach wraps: Drizzle each spinach wrap with 1 tablespoon of the ranch dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add half of the mushrooms, 4 slices of the ham and 2 tablespoons of the roasted red peppers to each wrap. Roll up tightly, then slice each into 6 pieces.
To make the tomato wraps: Drizzle each tomato wrap with 1 tablespoon of the honey mustard dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add 2 slices of the turkey, half of the red onion and 1/4 cup of the spinach to each wrap. Roll up tightly, then slice each into 6 pieces.
To make the garlic wraps: Drizzle each garlic wrap with 1 tablespoon of the Italian dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add 2 slices of the turkey, 1/4 cup of the spinach and 2 tablespoons of the sliced roasted red peppers to each wrap. Roll up tightly, then slice each into 6 pieces.
For the fruit snakes: Peel the bananas and rub them with the lemon juice (this will keep them from browning). Next, slice the bananas into medallions. Slice all but 6 of the strawberries into medallions, leaving the 6 strawberries whole.
Next, add a banana slice and a strawberry slice to a 4-inch wooden skewer. Continue alternating slices until there are about 2 inches left on the skewer. Add a whole strawberry on top (this is the head) and then press 2 mini chocolate chips into the berry for the eyes. Cut a slit into the tip of the strawberry and add a strip of apricot for the tongue. Repeat with the remaining ingredients to make 6 fruit snakes total.
For the chocolate-covered pretzels: In a medium bowl set over a pot of simmering water, add the chocolate chips. Gently melt the chips, stirring until smooth. Dip the pretzels in the chocolate, leaving the part your finger holds uncovered and letting the excess chocolate fall back into the bowl. Then place on a baking sheet. Add sprinkles, if using, while the chocolate is still warm. Let cool completely. Keep in an airtight container for up to 1 week.
Give each lunch box 2 slices of each pinwheel flavor, a fruit snake on a stick and some chocolate-covered pretzels.
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