Here’s an idea for an unconventional packed lunch: Tropical Turkey Spring Rolls. Created by Atlanta’s celebrated “Top Chef” contestant Richard Blais, founder of FLIP Burger, the spring rolls are easy to assemble and a satisfying at-work or at-school meal. Says Blais of his creation: “When your kid is bored with sandwiches, a crunchy wrap is a game changer. These also can be sliced into pinwheels.”Tropical Turkey Spring Rolls

Serves: 2

Ingredients

* 2 big Napa cabbage leaves

* 2 oz. pomegranate juice

* 8 oz. cooked shredded turkey

* 2 oz. chopped mango

* 4 oz. chopped avocado

* 2 oz. pea sprouts

* A few sprigs of cilantro

* Salt and pepper

Directions

1. Blanch cabbage

2. Reduce pomegranate juice in saucepan on low, about 5 minutes, until syrupy.

3. In the center of each cabbage leaf, place shredded turkey, mango, avocado, sprouts, and cilantro. Drizzle with pomegranate syrup and season with salt and pepper to taste. Roll leaves tightly.