Veggie Bouquets

Makes:

4 bouquets

Hands-on time:

30 minutes

Start-to-eat time:

30 minutes

Ingredients

  • 4 cups cooked chicken, cubed or shredded
  • 1 cup mayo
  • 3 celery stalks
  • 1 bunch green onions
  • 1 tablespoon lemon juice
  • ½ teaspoon salt & pepper
  • 4 flatbreads
  • flowers: 4 large radishes, 1 carrot, 1 cucumber, snap peas

Kids kitchen skills:

  • chopping
  • decoration

Tools:

  • measuring cups & spoons
  • knife & cutting board
  • bowl & spoon
  • toothpicks

Step-by-step

Grown-up steps
  1. Cube celery, chop green onions, and cut carrot and cucumber into rounds. For the carrot rounds, cut a side into a V shape twice.
  2. Submerge radishes briefly in water. A grown-up can help carve the radishes into flowers. Use a small paring knife to cut through halfway and vertically zigzag all around (see video)..
  3. Add chicken, mayo, celery, green onion, lemon, and salt and pepper to a bowl. Mix until combined and add more salt or pepper if desired. Add 1 cup of the salad to the flatbread and roll. Repeat for rest of filling.
  4. Place the snap peas, carrots, cucumbers, and radishes on toothpicks and gently add to your bouquet.

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