• Wash and dry produce. • Roughly chop spinach. • Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add spinach and cook, stirring occasionally, until wilted, 3-4 minutes. • Add cream cheese and cook, stirring, until cream cheese is melted. Season with salt and pepper. Remove from heat. • Stir in hummus and mozzarella until combined. Transfer to a medium bowl. Wipe out pan.

• Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Halve, core, and thinly slice apple.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • On a work surface, divide cheesy spinach filling between bottom two-thirds of each tortilla. Roll up tortillas, starting with filled sides, to create roll-ups. • Heat a drizzle of olive oil in pan used for filling over medium-high heat. Add roll-ups, seam sides down. Cook until lightly toasted, 1-2 minutes per side.

• To serve: Halve roll-ups on a diagonal; divide between plates. Serve with ranch dipper, carrot sticks, apple slices, and tortilla chips on the side. • To stash: Let roll-ups cool completely. Refrigerate roll-ups, ranch dipper, carrot sticks, and apple slices in separate containers. Pack as desired!