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Posted on Apr 26, 2007 in Bento, Equipment, For Kids, Lactose Free, Leftover Remake, Meat, Sandwich or Wrap | 16 comments

Lamb and hummus wrap lunches & egg slicer

Lamb and hummus wrap lunches & egg slicer


Morning prep time: 7 minutes. In another minor Leftover Remake, I used grilled Moroccan lamb left over from dinner a few nights ago, and put it into a wrap sandwich with homemade hummus, tomatoes, onions, lettuce, cumin and flour tortillas. Grilled asparagus was left over from dinner as well, and a wrapped cheese, boiled quail eggs, and a strawberry round out Bug’s lunch. I tried some Taiwanese canned quail eggs (Dragonfly brand, packed in water) to see if they would be a fast substitute for freshly boiled quail eggs, but they were so bad that even Bug and his friend spit them out (they usually devour quail eggs). Very rubbery, unpleasant texture — it’s too bad, it would have been nice to have a quick stash of quail eggs.

Packing notes: Because Bug doesn’t like to eat large pieces of food with different textures in the same bite, I cut everything into smaller pieces for his wrap (below). I also covered the green container with Glad Press’n Seal wrap to keep the blueberries from rolling everywhere during transport. A tiny fork was for the (rejected) eggs, and little plastic dividers kept the wraps away from the moist asparagus and cut strawberry.

Lamb & hummus wrap lunch for toddler

Bug has a bad habit of taking huge bites of fruit and then nearly choking on them. Japanese cookbooks for children’s bentos recommend slicing strawberries halfway through with a sharp knife or egg slicer to avoid this problem. I recently upgraded my egg slicer from a US$1 model because the wires loosened on the cheap one, making it difficult to neatly cut through anything (let alone mushrooms). I don’t anticipate having to replace this one any time soon — it’s a workhorse.

Strawberry in an egg slicer

Heavy-duty egg slicer

My lunch is the same, except the wrap fillings aren’t cut up and the strawberries are whole.

Lamb & hummus wrap lunch



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  1. Hey I was wondering were you got your Lizano sauce, i saw you mention it in previous entries, and I wanted to try some. I live in San Francisco over in Outer mission on the border of Brisbane, so i can get anywhere in the city. Thanks :)

  2. Sure! Go to Casa Lucas in the Mission (24th & Florida) — they usually have it for about $3 for a big bottle. If they’re out, there’s another big produce market on 24th about a block and a half west (on the south side) that has it for about a dollar more. Sorry I can’t remember the name of it — it’s pretty big and it has a big meat counter (two entrances/registers).

  3. I’m curious, what is your recipe for hummus, if you don’t mind sharing? I’ve made it a few times, and I’m still experimenting to find the perfect balance of flavor.

  4. Ahh thanks I’ll go there tomorrow I work on Cesar Chavez and Castro and get off at 1pm, so the place is only 1 mile from there :)

  5. >_< I have to go far out of my way to get fresh quail eggs (which I have been meaning to try for the last couple years)… after what you said Im glad I never caved in and bought the canned ones! As always, thanks for all the wonderful tips you always drop in your posts!

  6. Biggie, I really am beginning to appreciate how you and Bug make such “worldly” packed lunches. I have also gotten Soeren used to eating food from around the world. Glad that I do not have a picky eater today - he is almost 5. One does not realize how important this can be a little later on when a simple trip to the nearest Indian, Moroccan restaurant can turn into a nightmare.
    I am really enjoying these kind of lunches from you.


  7. I’m curious to try some Japanese canned/refrigerated quail eggs now (just for comparison), but I can’t say I’m that excited about it given this last experience. There was really no comparison!

  8. Thanks Meeta! I’m very fortunate in that Bug eats pretty much everything; this blog would look very different if he didn’t!

  9. Wow… well I’ll be excited to know what you think if you try it out!

  10. Hmm, I don’t have an exact recipe — I kind of free-hand it and adjust for taste every time. Generally, though, it’s two cans of garbanzo beans (liquid drained and reserved), 1-2 minced cloves of garlic, 1/4 to 1/3 cup of tahini, maybe 3 Tb of lemon juice, a generous dash of extra-virgin olive oil, salt. I put the garlic, salt, lemon juice and tahini in a food processor and blend (scraping down the sides with a rubber spatula), then the garbanzo beans and some of the reserved liquid, and finally the olive oil. Taste and adjust all of the seasonings (usual suspects: lemon juice, tahini and salt). Garnish with a little olive oil and Aleppo pepper if you have it.

  11. Sounds about what I do. I have a garlic allergy that I still haven’t quite figured out yet, so I have to use dried instead of fresh, but other than that it sounds good. Thanks for sharing, I’ll try again soon and see how I do this time. :)

  12. Great Bento and great photo!!! :=)
    A great CIAO from Turin ,italy!!


  13. Thank you, Gourmet!

  14. OMG this is awesome!! bahhh :L

  15. @15 from Catriona Bowie: Glad you enjoyed it, Catriona!

  16. I just bought a cheapo egg slicer from IKEA, I like that it can make slices as well as wedges, we’ll see how it holds up.