You wouldn’t think as a homeschool mom that I would have to pack lunches. However I do. We attend classes at a homeschool co-op, music lessons, and go on at least one field trip a week. Which adds up to quite a few brown bag lunches through out the week.
My youngest son is very picky eater and I don’t want the food I pack to go to waste, so I have found a few ways to get him to eat a well balanced lunch. I involve him in deciding what to pack in his lunch, letting him choose between several healthy options. I also have him help me prepare his lunch. Taking ownership of what is in his lunch makes him feel better about it when he opens his brown bag and increases the chances that he will actually eat the contents.
My son really likes spicy foods, so I take advantage of that to get him to eat more protein and vegetables by providing spicy dressings for salads and spicy dips for his vegetables. He isn’t fond of eating lunch meat between 2 slices of bread, but he thinks tortillas are the bomb, so I make a variety of wraps.
One of the things I love about wraps is that they are really easy to make the night before and do not get as soggy as sandwiches. I have found that I am more likely to pack healthy lunches if I take the time to make them the night before. If I try to pack in a hurry right before we walk out the door our lunches are not as wholesome. So the night before while I am chopping vegetables for dinner, I slice extra vegetables to pack in lunches.
While I am willing to compromise on what we include in my son’s lunch, I am not willing to compromise on the quality of the ingredients. No matter what recipes ends up in our brown bag lunch, I try to work in as many whole foods into the sack as possible. Our Safeway has a great selection of O Organic products in the produce aisle, in the dairy section, in the meat department, and even has some packaged items like O Organics Corn tortilla Chips which are made with Non-GMO corn that help me easily create wholesome lunches for my son.
Chipotle Ranch Chicken Salad Wraps Recipe
To make this Chipotle Ranch Chicken Salad Wrap Recipe, I mixed Chipotle seasoning mix with Ranch dressing to create a spicy dressing to coat the chicken and vegetables.
Chipotle Ranch Chicken Salad Wraps Ingredients:
- 1 pound O Organics chicken breasts, cooked and cubed
- 3 O Organics Roma tomatoes, diced
- 1/2 cup sliced O Organics celery
- 1/2 cup diced O Organic onion
- 1/2 cup diced bell pepper
- 8 tortillas ( use gluten-free tortillas to make this gluten-free)
- O Organics Mexican Blend Shredded Cheese
Chipotle Ranch Dressing Ingredients:
- 1/2 cup Ranch dressing
- 1/4 teaspoon ground chipotle chile pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
Directions:
1. If your chicken is not cooked, quickly cook it by broiling it 4 inches from the flame in the oven. Broil for 4 –6 minutes (check after 4 minutes to see if the skin is looking crispy). Flip the chicken pieces over, then broil for another 4 – 6 minutes or until it is cooked through and the juices run clear.
2. Allow chicken to cool if necessary, while you dice the other vegetables. Then cube the cooked chicken.
3. Add the cooked chicken, tomato, bell pepper, celery, and onion to a medium bowl.
4. In a small bowl combine Ranch dressing, chipotle chile pepper, garlic powder, onion powder, and cumin. Mix well.
5. Pour the dressing over the chicken and vegetables. Stir well until thoroughly combined.
6. Heat the tortillas in the microwave for 10 – 15 seconds to make them more pliable.
7. Place a tortilla flat on a plate or cutting board. Spoon 1/2 cup of the Chipotle Chicken Salad mixture slightly to one side of center. Sprinkle some cheese over the top.
8. Fold the top and bottom of the tortilla towards the center. Fold the short side of the tortilla towards the center and then continue rolling until closed.
Printable Chipotle Ranch Chicken Salad Wraps Recipe
- 1 pound O Organics chicken breasts, cooked and cubed
- 3 O Organics Roma tomatoes, diced
- ½ cup sliced O Organics celery
- ½ cup diced O Organic onion
- ½ cup diced bell pepper
- 8 tortillas ( use gluten-free tortillas to make this gluten-free)
- O Organics Mexican Blend Shredded Cheese
- ½ cup Ranch dressing
- ¼ teaspoon ground chipotle chile pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- If your chicken is not cooked, quickly cook it by broiling it 4 inches from the flame in the oven. Broil for 4 –6 minutes (check after 4 minutes to see if the skin is looking crispy). Flip the chicken pieces over, then broil for another 4 – 6 minutes or until it is cooked through and the juices run clear.
- Allow chicken to cool if necessary, while you dice the other vegetables. Then cube the cooked chicken.
- Add the cooked chicken, tomato, bell pepper, celery, and onion to a medium bowl.
- In a small bowl combine Ranch dressing, chipotle chile pepper, garlic powder, onion powder, and cumin. Mix well.
- Pour the dressing over the chicken and vegetables. Stir well until thoroughly combined.
- Heat the tortillas in the microwave for 10 - 15 seconds to make them more pliable.
- Place a tortilla flat on a plate or cutting board. Spoon ½ cup of the Chipotle Chicken Salad mixture slightly to one side of center. Sprinkle some cheese over the top. Fold the top and bottom of the tortilla towards the center. Fold the short side of the tortilla towards the center and then continue rolling until closed.
More Healthy Lunch Ideas
Apple Fries with Cinnamon Dipping Sauce
Chicken Salad Wraps with Grapes
DIY Strawberry Lemonade Fruit Leather
This is a sponsored conversation written by me on behalf of O Organics. The opinions and text are all mine.
