Begin by washing the cucumber, carrot, and bell pepper under cold running water. Use a vegetable peeler to peel the cucumber and carrot if desired.

Slice the cucumber and bell pepper into thin strips, about 3-4 inches long. Shred the carrot using a box grater or a food processor.

Lay the spinach wraps flat on a clean cutting board. Using a spoon or butter knife, spread a generous amount of hummus onto each wrap, covering the surface evenly but leaving a small border around the edges.

Place a few strips of cucumber and bell pepper in the center of each wrap. Add a handful of shredded carrot on top. Be mindful not to overfill the wraps, as this can make them difficult to roll.

Starting from one edge, carefully roll the wrap up tightly. The hummus will help to keep the wrap sealed. If needed, you can secure the wrap with a toothpick.

Once rolled, use a sharp knife to slice the wrap in half diagonally. This creates a more manageable size for little hands and makes the presentation more appealing.

Pack the veggie wraps in your child’s lunchbox along with a side of grapes. The grapes provide a sweet contrast to the savory wrap, making for a well-rounded meal.