Wrapping up some goodness

You know what I like about soft tortilla wraps? How simple they’ve made a meal turn into some sort of fun thing for my kids. Getting them to eat a sandwich believe it or not it not easy. It doesn’t matter what’s in there, they tear it apart, eat the center of the bread, ball the meat up and pick the cheese off to make finger prints. You can picture my face when I turn around to see four kids doing this after I just spend about ten minutes putting it all together.
    Awhile ago I was fed up,  tried tons of things, making mini sandwiches, cut them out with cookie cutters. It did work at first,  soon enough though they started picking those apart as well. Mommy was in need of major lunch time help.
I made these steak wraps awhile ago, which the kids just loved. They’ve since asked me for the wraps, with anything. My son who’s eight, asked me the other day to put his salad in one, alright, go for it. It was messy, but wow, he ate the whole thing quicker than a real salad set in a bowl. Tortilla wraps have seemed to save lunch time around here.

These are two of my kids favorites, very simple, and can be used with left overs.
 Bacon Ranch Chicken Wrap  (this is used from left over Ranch grilled chicken)

Ingredients
1/2 cup ranch dressing
4-6 boneless skinless chicken breasts
One or two slices of crispy cooked bacon for each wrap (to short cut time, you can even use bacon bites, that are used for topping salads. I usually cook bacon on the weekends seal it in a ziplock bag to use if I need during the week)
One tomato sliced for topping (I love peppers on it as well but the kids don’t)
Lettuce or baby spinach
Whole Wheat soft tortillas,medium ones
Directions:
Depending on how much chicken you have, use enough dressing to coat them in a dish. Let them sit in the fridge either overnight or for 1-2hrs. I used about half a cup for 6 thin slices chicken breasts. You can use more or less.
   Heat gas or charcoal grill.Discard the dressing the chicken sat in. Place chicken on grill over medium heat. Cover the grill.Cook 15 to 20 minutes, turning once or twice and if desired coat with some new dressing. Cook until thickest part is cut (170°F). You can also cook this in the oven, for easy clean up line a baking dish with foil and bake at 350F for about 25-25 minutes or until chicken reads 170F.
  Lay lettuce and bacon strip onto the tortilla with or without some extra dressing. Slice the chicken into strips or pieces to fit into the wrap;top off with tomatoes or toppings of choice. Roll it on up and cut in half if wanted.
  Having everything made before hand makes it easier for my kids to make this all by themselves. I’ll just line everything up and let them have at it, they love making it themselves!

The second kid choice wrap is
 Roast Beef with Mushroom Onion dip

The only thing you need to make is the dip, which is the Sweet Onion dip, only with added mushrooms and garlic.
Onion Dip ingredients-
1 tablespoon butter
1 medium sweet onion about 1/2 pound, peeled and sliced.
Half a cup of sliced mushrooms
1-3 cloves of minced garlic (to your taste)
2 tablespoons cider
2 tablespoons honey
1 tablespoon mustard
1 cup  mayonnaise
salt and pepper to taste.
Sandwich ingredients-
Sliced Roast Beef, Left overs work wonderful here as well, strips of steak, flank steak, or even roast, heat them up a little before serving.
One Tomato sliced
Lettuce
Whole Wheat soft tortillas, medium ones
Directions-
Melt butter in med. frying pan over moderate heat and add the sliced onions, garlic and mushrooms. Cook stirring occasionally, until the onions soften then caramelize. This should take about 10-15 minutes.(If you don’t want to brown the mushrooms add them in abut halfway so at least they add some flavor)
Once the onions are medium brown remove from heat and deglaze the pan with the cider. Place the onions and liquid into a small food processor or put into bowl to blend. Add the honey, mustard and process till smooth. Add the mayonnaise , salt and pepper to taste.

  Spread about a tablespoon or two of the dip on the wrap. Lay down some lettuce, top with roast beef or meat as well as tomato. Roll it on up, cut in half if wanted.

If you don’t like the dip,mayonnaise or any other spread you wish can be used.
Both are very easy, even more handy if you have left overs to use up! Let the kids assemble them & enjoy!