Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

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$48.75 Cooking Fee
Serving Size: 8 ounces
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Recipe adapted from:
Mayumi Tavalero
This package includes 3 different snacks your kids and their friends are sure to love! Each recipe provides 10 servings.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


Make the Energy Bites:

  • In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
  • In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
  • Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut.
  • Refrigerate for 1 hour to harden.

Meanwhile make the Pinwheels:

  • Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
  • Top cream cheese with 1/4 cup lettuce.
  • Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.

Prepare the Ranch Dip:

  • Whisk together all the dip ingredients. Adjust seasonings. Prep all the vegetables and place them on a platter.

Cook Times

Active Prep45
Hands-On Cook0
Hands-Off Cook0
Total Time45 minutes
Recipe Serving Size10



For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):

  • 1⅓ cup rolled oats
  • ½ cup unsweetened shredded coconut fine shred
  • 1/3 cup almond flour
  • 1/3 cup mini semi-sweet chocolate chip
  • ½ cup almond butter
  • 1/3 cup pure maple syrup
  • 2 teaspoon vanilla extract

For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):

  • 7 ½ ounce garden vegetable cream cheese 1 tub
  • 8 spinach herb tortilla wrap
  • 4 cup spring lettuce mix
  • 1 pound deli sliced turkey breast thin slice

For the Vegetables with Ranch Dip (makes about 1 ½ cups):

    For the dip:

    • ¾ cup mayonnaise
    • ¾ cup sour cream
    • 1 teaspoon dried chive
    • 1 teaspoon dried parsley
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 teaspoon Kosher salt
    • ¼ teaspoon ground black pepper

    For the vegetables:

    • 1 bunch celery cut into 4-inch sticks
    • 5 carrot medium, cut into 4-inch sticks
    • 16 ounce grape tomato
    • 6 ounce canned pitted black olive drained

    Cooking Tools Required

    Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator
    Reheating/Serving Instructions

    Store in tightly covered containers in the refrigerator for up to 4 days.


    Calories: 637kcal | Carbohydrates: 47g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1450mg | Potassium: 837mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13311IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 4mg

    Get the most out of your order

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    • Start with the main dish, then add the sides.
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    • You'll only pay for the total time it takes to prepare everything.

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