Rachel Hirschfeld: Hi I am Rachel from Jr. Chefs of America. And today we’re going to making veggies wraps. So before you get cooking, we’re going to need to go over the rules of the kitchen, and that’s to wash. Okay, let’s get cooking. First, we’re going to start by cutting our tomatoes. You don’t want to eat the stem part, just eat the middle part portion of the tomatoes. Okay, that looks good. So now we have a cucumber. So first we are going to start by taking the skin off of the cucumber. If you like eating the skin then leave it on because it has a lot of nutritional value. It’s always nice to use a knife called the striated, it cuts the cucumber nice and evenly so you can have nice thin slices whereas when you are cutting the tomato, it’s good to use a serrated knife, okay, that looks like about enough.

So you are going to be needing to use a tortilla to wrap in all your delicious healthy ingredients. You can use all sorts of tortillas, there is flour, there is wheat, I am going to use this flour tortilla. We are going to start by spreading on our cream cheese. You want to make it nice and even. Once you have it all around your tortilla, you’re ready to lay in your vegetables. Now you don’t need to just use tomatoes and cucumber and watercress; which is what we’re using today, it’s always good to experiment with new sorts of vegetables and fruits and foods, in general. Today, I actually experimented for the first time with watercress and it was actually really good so I’d recommend always trying new foods.

So when you’re laying out your tomatoes or whatever vegetable you’re using, try to make sure that you have a nice little even patch in the middle of your tortilla. Then on goes your cucumber, nice and thinly sliced, which we did earlier, that looks good. Okay, this is our watercress; you want to make sure that it’s nice and clean, just like all your other vegetables. To clean it, you’re going to dip it in the water and then drive off gently with a paper towel. And so when it’s all clean, you just rip off the leaves and sprinkle it on there, that looks good. And then a little pinch of salt, little bit of pepper, and then we’re ready to roll our veggie wrap. So you’re going to start with the side closest you and fold it over. And then move farthest and fold it over so it looks like this. Then you take the right side, fold it on top, turn it to our duo and just roll it around, and there we have a veggie wrap. Cut it in a nice diagonal and half, open it up and try them out. There we have a born appetite.