Buffalo Chicken Wraps

I heard a rumor- I heard that there is a big football game Sunday. I also heard that people like to eat Buffalo Wings on game day. That is the inspiration for this wrap that only my high schooler was brave enough to take to lunch. Your family may also enjoy this wrap while being all wrapped up in the Super Bowl.

Buffalo Wings go with celery and celery (hold the phone!) comes with potassium, calcium, magnesium, folic acid, iron, phosphorus and vitamins B1, B2, B6 and C. Not including plenty of essential amino acids.

 And we thought celery was only good for being negative calories. 

Ready for a taste of Super Bowl? Here is the lowdown-  

Buffalo Chicken Wraps

serves 1, easily multiplied

1 chicken breast, grilled or baked

1/2 T. Hot Buffalo Sauce (or to taste)

2 T. Blue Cheese salad dressing (or Ranch)

1 T. Mayo

1 celery stem, diced

1 slice of cheese (I used provolone)

spinach

1 wrap

Slice chicken breast and toss with hot sauce.  In separate bowl mix salad dressing, mayo and diced celery. Smear dressing and celery mixture in the middle of wrap. Add cheese, then chicken. Top with spinach. Roll into a wrap and cover with plastic wrap.

Mediterranean Chicken Wrap

This is a great lunch box recipe when you have leftover chicken, baked or grilled or rotisseried.

The hummus adds iron, vitamin C and B6, manganese, and copper to the wrap. I like to add spinach instead of lettuce. Spinach has lutein, vitamins A & C, calcium, folic acid, and magnesium. In other words, this wrap packs a pretty nutritional punch and it's tasty on top of that.

So here is the lowdown-

Mediterranean Chicken Wrap

makes 1

• chicken, about 3/4 of a chicken breast, cut into sliced
• 1 T. hummus
• 1 t. Italian salad dressing
• 1 T. Feta
• spinach (to taste)
• diced tomato (to taste), or tomato wedges
• 1 wrap (I used Toufayan Tomato Wraps)

Spread hummus in the middle of the wrap then add sliced chicken, spinach, tomato, and cheese. Drizzle Italian dressing. Roll wrap tight. Wrap in plastic wrap.

Veggie Bagel

My little one in elementary school has been begging me to make this for her lunch. It's inspired by PW's Veggie and Cheese Bagel but it's been changed a little to make it a little healthier, quicker to make and more lunch box friendly. Instead of avocado I used store bought guacamole so it wouldn't turn brown before the lunch bell rang.

Here is the lowdown-

Veggie Bagel

•  bagel thins (I used Toufayan's smartbagel)
• Chive and Onion spreadable cream cheese (I used Philadelphia's 1/3 less fat)
• Guacamole (the most natural you can find)
• cucumber
• spinach
• alfalfa sprouts
• tomato
• 2 slices of cheese (I used 1 cheddar and 1 baby swiss)

Spread cream cheese on one side and the guacamole on the other. Sandwich everything else, to taste, in between.

Post Thanksgiving Wrap

What kind of Monday lunch box would be without a little Thanksgiving leftovers?

(a bummer of a lunch box, I say!)

I used Flat Out bread for this but a large tortilla would work. Flat Out bread is less likely to get soggy though, so it's one of our favorites and works great with the cranberry sauce.

Post Thanksgiving Wrap

• Flat Out flatbread
• left over turkey
• left over cranberry sauce
• provolone cheese
• baby spinach

Layer each ingredient on Flat Out bread and roll.

Mini Chicken and Spinach Quesadilla Roll Ups

These are so delicious that I made an extra for my breakfast.

This Roll Up has a spicy kick that will wake up your child's taste buds.

Mini Chicken and Spinach Quesadilla Roll Ups

• Grilled chicken, chopped
• Chipotle Mayonnaise
• Quesadilla Cheese (or any shredded cheese you think fits)
• Fresh baby spinach
• fajita sized tortilla (I used whole wheat)

Spread Chipotle Mayo on tortilla, add cheese, spinach and chicken. Roll up and wrap and it's ready to go. Kraft makes Chipotle Mayonnaise or you can make your own.

Bobby Flay's recipe is:

Chipotle Mayonnaise

• 1 cup Mayonnaise
• 2 chipotles in abodo sauce
• 1 T. abodo sauce
• juice from half a lime
• salt and pepper