Apple Raisin Wraps

Apple Raisin Wraps sitting on a wooden cutting board.
These Apple Raisin Wraps make a great alternative to sandwiches for school or 
work lunch boxes.

It's that time of year again. The new school year has just started. I know some students and teachers have punched in a few weeks already but in Newfoundland and Labrador school starts after the Labour Day weekend. And with the beginning of school that age old question looms in the homes of many students--What do we pack for lunch? Some kids are fortunate to have a lunch program at school which makes many days easier on parents but not every meal is appreciated by the fickle tastes of kids so a lunch has to be packed. 

Some children want the same thing everyday. Peter could have had a peanut butter and jam sandwich every day until he graduated from high school. It was easy to pack a lunch for him until peanut products were banned in the schools because of student allergies and some days the struggle was real trying to fill the lunch bag.  

This wrap makes a nice change from a sandwich. It can be presented whole or cut in half for little hands. If nut products are prohibited in your school or workplace use toasted pumpkin or sunflower seeds instead. The recipe calls for Granny Smith apples but use any type apples you have on hand. Granny Smith apples were $2.99 a pound so I opted for the apples I already had at home. 

Add a little spice or change the raisins for other dried fruits or berries. Use whatever kind of tortilla you like and even whatever size you want. But don't make too many because you can't freeze the extras because the apples will go mushy.  Good news, though, they will keep refrigerated for up to 3 days if wrapped tightly in plastic wrap.

Printable recipe at end of post.
Apple Raisin Wraps
  • 2-3 large whole wheat flour tortillas
  • ⅓ package (83 g) cream cheese, room temperature
  • 1 teaspoon lemon juice
  • 1-2 tablespoons brown sugar
  • Pinch cinnamon or nutmeg, optional
  • 2 medium Granny Smith* apples, or other sour apples peeled, cored and diced small
  • ⅓ cup golden raisins or use a mix of dried fruit, if desired
  • ½ cup shredded Cheddar cheese
  • ¼ cup chopped walnuts or pecans,** toasted if desired
How to make it:
Combine cream cheese, lemon juice, brown sugar and spice if using in a mixing bowl and blend well. Add apples, raisins, Cheddar cheese and nuts and blend again to incorporate ingredients. If using a sweet apple decrease the brown sugar to 1 tablespoon or leave it out altogether.

Lay tortillas on a plate, kitchen counter or cutting board.

Spread mixture evenly over tortillas leaving an inch or so clear on one side so filling won’t ooze out. Roll up and serve. Refrigerate any uneaten wraps.

* Use whatever apples you have on hand if Granny Smith apples are not available.

**If nuts are not allowed because of food allergies, substitute toasted pumpkin or sunflower seeds.

Cream the brown sugar, cream cheese, lemon juice and spice together.

Add apples, raisins, Cheddar cheese and nuts and blend again to incorporate the ingredients. I mixed in a few cranberries with the raisins to give it a little sour profile as my apples were sweet.

If nut products are prohibited in the school or workplace substitute toasted pumpkin or sunflower seeds.

I used the large whole wheat wraps. They were about 9 inches in diameter. 

There was plenty of filling for three wraps. There would be enough filling for 4 or 5 smaller wraps. Next time I make these I'll dice the apples just a bit smaller.

All ready for the lunch box!

To print click on arrow upper right side.⇩          


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