James has been traveling for work quite a bit lately so I’ve been doing a lot of cooking for just me and Max. Normally that means I take a break from the kitchen and make things like hot dogs and poutines. But something has gotten into me lately and I’m finding myself wanting to make real dinners even when my hubby’s gone. But, since I’ve got both kids by myself I like to keep it simple and quick.
Recipes like this one are what help me keep it healthy when it’s just me and the kids. It comes together so quick it doesn’t even enter your mind that there might be something simpler to make. This coming from a girl who microwaves ham and cheese quesadillas on a regular basis for lunch. Because who wants to go through all of the work to preheat a pan? (Sad I know, but I honestly don’t mind them this way. These Chicken, Bacon and Black Bean Quesadillas on the other hand are far to special to make in the microwave.)
I’m very lucky because Max is not a picky eater. But, you can always tell when he REALLY likes something because he eats just as much as me (sometimes more). Pizza, waffles and spaghetti are a few of the items on that list and these wraps just joined them.
I love the way the sauce coats the chicken and thickens up a bit once it hits the hot pan. Makes my lips smack together just thinking about it. Although, if you want to pack this in a picnic lunch I would advise simply stirring the salsa and ranch together and using it as a dressing to drizzle over the wraps before rolling up. You could skip the whole cooking process altogether by using cooled leftover chicken as well. Either way it’s super quick and super tasty.
Chicken Salsa Ranch Wraps
- 1 pound chicken breasts, cut into strips
- salt and pepper, to taste
- shredded cheese, lettuce and sliced red bell peppers, to serve
- Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
- To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.
Adapted from Kraft.
This time of year has always inspired me. There’s an excitement in the air, almost tangible in the crisp weather that’s making it’s appearance when the sun goes down.
When I was younger I looked forward to going back to school because it meant I got to see my friends every day. Plus I was a little bit of a nerd and enjoyed learning, for the most part.
At 2, I don’t need to start thinking about school time for my son just yet, but I still get that feeling of excitement as others gear up for the year ahead. Planning school lunches is a big part of that preparation and I’m hoping to help relieve some stress with these Guacamole Turkey Wraps.
“School lunches can feel like a chore for both the parent that makes them and the child that feels like they’re eating the same thing day in and day out. Coming up with new and exciting things to put in your child’s lunchbox can get a little stressful. Especially when your trying to work out the best way to pack in nutrition while guaranteeing that your child won’t just trade it for something else.
Wraps are a great way to break out of the normal sandwich routine so that your children feel they’re getting a special treat. Meanwhile, you can be happy knowing they’re getting the same nutrition, sometimes more…”
Read more and get the recipe on Smithfield.com
Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!
Guacamole Turkey Wraps
Some good add-ins: green onions, sliced black olives, chopped canned jalepenos, bell peppers, cheese, salsa, shredded carrots
- 4 slices sliced deli turkey
Spread guacamole onto half of tortilla. Layer on turkey and lettuce. Fold in top and bottom. Roll up starting at the filled side. Wrap in plastic wrap or parchment paper for the lunchbox.
- 1/2 small onion, finely chopped
- 1 medium sized ripe tomato, seeded and chopped
Peel and mash avocados. Stir in remaining ingredients. Put into a sealable container. Place a piece of plastic wrap directly on the surface of the guacamole so that there is no air in between (this helps to keep it from browning). Seal container closed. Refrigerate at least 30 minutes to blend flavors. Season with additional salt, pepper and lime juice if necessary.
Makes enough for 6-8 wraps.