• Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). • Halve, core, and thinly slice apple. • Trim and halve cucumber lengthwise; lay flat and cut into 1/2-inch-thick sticks.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. • Evenly spread mayonnaise over tortillas. Arrange 1-2 turkey slices in a single layer on each tortilla. (TIP: We sent more turkey! Use as many or as few slices as you like.) Top with cucumber sticks. • Roll up tortillas, starting with filled sides, to create roll-ups. Halve roll-ups.

• To serve: Serve turkey roll-ups with carrot sticks, apple slices, hummus, ranch dressing, and honey Dijon dressing on the side. • To stash: Refrigerate turkey roll-ups, carrot sticks, apple slices, hummus, ranch dressing, and honey Dijon dressing in separate containers and pack as desired.