Life Lab

Life Lab cultivates children's love of learning, healthy food, and nature through garden-based education.

Six Plant Parts

Veggie Roll-Ups

Roll up your favorite veggies and dip or spread and slice to create yummy veggie art! 20 minutes Ages 4+

Fresh vegetables from the garden (Just about anything you have to harvest can work here. Nice raw options include beets, carrots, green beans, snap and snow peas, cherry tomatoes, bell peppers, broccoli and cauliflower. You can also roast or sautee dark, leafy greens, potatoes, eggplant, or anything else to add.)

Large, whole grain tortillas

Hummus, baba ganoush, or any other dip/spread of your choice


  1. Harvest all of the veggies you want to use in your roll ups. Slice larger items into strips.
  2. Spread a layer of dip over your tortilla.
  3. Place veggies on the tortilla and roll it up.
  4. Once rolled, slice into two-inch rolls, turn upright and serve.

Roll-ups make vegetables into tremendously kid-friendly finger foods. We also love this recipe because there are so many choices and it’s a great way to use up vegetables you already have in your kitchen. Older kids can help slice the veggies, and kids of all ages can select and arrange the veggies, spread the dip, and roll them up.  If you are growing lettuce with big leaves, you can use a lettuce leaf in place of the tortilla. Here at Life Lab, kids love to make “Six Plant Part Burritos.” We use lettuce leaves to wrap everything together, and help them place an edible root, stem, flower, fruit and seed inside. For example, they might have a piece of carrot, a piece of broccoli stem, a cauliflower floret, a cherry tomato, and a sugar snap pea inside. They roll these all up inside their lettuce leaves and eat them whole. Find inspiration in your veggie roll-ups!



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Life Lab 40th
Life Lab’s 40th Gala – Sunday, October 13th  Celebrate 40 years of bringing learning to life in gardens. Learn more  
Life Lab's 40th Gala
Life Lab provides truly inspiring training. Their breadth of experience, joy for teaching, and commitment to sharing knowledge highlight the best practices in food and garden education.
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