Food & Drink

Jack and Charlie’s “Sub” Lunchbox Wrap

Excerpted from Katie Workman’s The Mom 100 Cookbook

When we make a pit stop at the sandwich shop chain, my boys usually get the same sandwich. This is the wrap version.

Lunchbox Wraps


  • 2 large (10-inch) wraps or tortillas
  • Spicy brown mustard (optional)
  • A little bit of mayonnaise
  • 6 large thin slices roasted turkey
  • Shredded romaine or iceberg lettuce
  • Sliced pickles
  • Sliced black olives
  • Side of jalapeños (optional)


  1. Place the wraps or tortillas on a work surface. Squiggle some mustard, if using, over each wrap and spread on a bit of mayonnaise, making sure to smear some on the edge of the wrap farthest away from you. Layer 3 slices of the turkey on top of each wrap, leaving about one quarter of the wrap on the side farthest away from you bare. Distribute the lettuce, pickles, and olives over the turkey.
  2. Roll each wrap up toward the bare portion, using the mayonnaise to seal the wrap. Cut the wraps as desired before serving. Jack just eats the jalapeños on the side, because he is a little crazy.

About the Book:

Introducing the lifesaving cookbook for every mother with kids at home—the book that solves the 20 most common cooking dilemmas. What’s your predicament: breakfast on a harried school morning? The Mom 100’s got it—Personalized Pizzas are not only fast but are nutritious, and hey, it doesn’t get any better than pizza for breakfast. Kids making noise about the same old lunch? The Mom 100’s got it—three different Turkey Wraps, plus a Wrap Blueprint delivers enough variety to last for years.

Katie Workman, founding editor in chief of and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy in the kitchen while proudly keeping it homemade—because homemade not only tastes best, but is also better (and most economical) for you. The Mom 100 is 20 dilemmas every mom faces, with 5 solutions for each: including terrific recipes for the vegetable-averse, the salad-rejector, for the fish-o-phobe, or the overnight vegetarian convert. “Fork-in-the-Road” variations make it easy to adjust a recipe to appeal to different eaters (i.e., the kids who want bland and the adults who don’t). “What the Kids Can Do” sidebars suggest ways for kids to help make each dish.

Buy the Book
Amazon | B&N | Indiebound | Workman

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