This is one of my creative ways with leftovers lunches. The other night for dinner I made quinoa bowls loaded with superfoods: kale, pepitas, broccoli, cauliflower, cilantro and crispy baked tofu. All that quinoa goodness is smashed up in these wraps with some cheese and diced ham. I baked the wraps for a few minutes to crisp and seal up the tortillas. The yogurt cup has plain yogurt and homemade apricot jam—which is by far the most delicious jam I made this summer. Nothing quite captures the taste of summer like fresh apricot jam, which I was lucky enough to make with apricots from my neighbor’s tree. Luckily, green plums are still in season here, and the kiddos and I are eating them like crazy.