I just love green tortillas. These ones are spinach herb wraps and they have the best color. Green is kind of a theme this week since St. Patrick’s Day is on Sunday. This wrap/burrito has refried beans, cheese, salsa and this delicious and decadent carrot spinach dip that I got at the farmers market. As you can see from the oozing crispy cheese, I baked these burritos for a few minutes to crisp them up slightly. I threw some grape tomatoes in with the burrito, because the red and green combo looks awesome. For salty carbs, I packed gorgonzola cheese crackers (bizarre product) and pretzel crisps. For a touch of the exotic, I included some tropical fruits in this lunch: dried mango in the treat tray and white sapote with the strawberries. I feel like I’ve had something similar to white sapote in either Mexico or Jamaica, but it was called a custard apple—which is actually a pretty good description of this sweet, creamy fruit.