Southwest Chicken Wraps

Isn't summer the best season ever?

My kids think when its above 40 degrees it’s summer.

You will actually find half of my kids bare foot and wearing shorts when the temps get above 50 degrees.

But…summer opens up a whole can of worms.

It means my kids are home for 3 MEALS A DAY!!!

And they also think there is no time to sit for more then 5 minuets at lunch because then they might not have enough time to play outside.

Most days I actually agree with them.

I actually think it’s the best thing ever.

No mess to clean up, no arguing about what they are eating, no fighting about who gets to sit where….win, win, win!

So I NEED an arsenal of quick on the go lunch recipes.

Because my mom brain does NOT have space to come up with quick meals ALL summer long.

Here are my 3 favorite and Easy on the go lunches:

Southwest Chicken Wraps

INGREDIENTS

• 1 1/2 cups cooked and shredded Wholesome Family Chicken

• 1/2 cup frozen corn kernels, thawed or heated in the microwave

• 1/2 cup canned black beans, drained and rinsed

• 2 cups coarsely chopped fresh spinach

• 1/2 red bell pepper, seeded and diced

• 1 cup shredded Monterey Jack cheese

• 1 1/2 teaspoons taco seasoning

• 1/2 cup salsa

• 1/2 cup sour cream

• 4 burrito-size tortillas

INSTRUCTIONS

1. In a large bowl, toss together the chicken, corn, black beans, spinach, bell pepper, and cheese until equally mixed.

2. In a separate smaller bowl, stir together the taco seasoning, salsa, and sour cream. Add taco seasoning mix to the chicken mixture and toss until blended.

3. Divide the wrap mixture and place a portion in the middle of one tortilla. Roll the burrito, tucking the sides, until completely rolled up.

4. If desired, wrap in plastic wrap and refrigerate until ready to serve.

Baked Ground Beef Taquitos

INGREDIENTS

• 10 8-inch flour tortillas

• 1 lb Wholesome Family ground beef

• 1/2 cup finely diced yellow onion

• 2 garlic cloves minced

• 2 tsp chili powder

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp ground cumin

• 1/2 tsp paprika

• 8 ounces no salt added tomato sauce OR crushed tomatoes (I usually go with crushed tomatoes leftover from making pizza sauce)

• 1 cup shredded cheese of choice cheddar, monterey jack, etc.

INSTRUCTIONS

1. Preheat the oven to 400F and line a sheet pan with parchment paper.

2. In a large skillet, brown ground beef and onion. Once brown, add the seasonings: garlic, chili powder, salt, pepper, cumin, paprika. Cook for a couple of minutes, until fragrant. Add the tomato sauce and stir.

3. Remove from the heat source. Stir in the shredded cheese.

4. Spoon some filling in a straight line near one edge of the tortilla, and roll tightly from that end. Place on the prepared sheet pan. Repeat until all the filling is used up.

5. Lightly spray or brush the tops of the tortillas with oil. For a spray, I like Chosen Foods avocado spray. For brushing, I use olive oil or avocado oil.

6. Bake for 20 minutes or until beginning to brown and crisp on top. Serve with toppings: radish slices, avocado slices, guacamole, salsa, sour cream, green onions, shredded lettuce, slaw, or cilantro.

7. Wrap in foil for on the go meal

8. To freeze for a future meal: Prepare filling as above and let cool before filling tortillas. Place the taquitos on a parchment-lined sheet pan and freeze for 2 hours. Once frozen, wrap them in the parchment sheet and place in a plastic bag for up to 3 months in the freezer. To cook from frozen, preheat oven to 375F. Place taquitos on a parchment-lined sheet pan and spray or brush with oil. Bake for 25 minutes or until heated through and brown and crisp on top.
   

Philly Cheese Steak Sloppy Joes

INGREDIENTS

• 2 teaspoons organic canola oil or avocado oil

• 1 lb Wholesome Family ground beef

• 1 teaspoon dried oregano

• ¼ teaspoon salt

• 1 cup no-salt-added tomato sauce

• 1 cup Sautéed Peppers & Onions (see associated recipe)

• 4 (6 inch) whole-wheat sub rolls, split

• 4 slices reduced-sodium provolone cheese

INSTRUCTIONS

1. Arrange oven rack in upper third of the oven. Preheat broiler. Line a baking sheet with foil.

2. Heat oil in a large skillet over medium-high heat. Add beef, oregano and salt; cook, crumbling with a wooden spoon, until cooked through, 4 to 6 minutes. Add tomato sauce and cook until bubbling, 1 to 2 minutes.

3. Meanwhile, warm peppers and onions in a small skillet over medium heat, stirring often. (Alternatively, microwave for 1 minute to reheat.)

4. Lay rolls, split-side open, on the prepared baking sheet. Broil, rotating the pan as necessary, until just starting to brown and toast, 1 to 2 minutes. Remove from the oven.

5. Top toasted buns with the beef mixture, dividing evenly. Top with the peppers and onions and then cheese. Broil just until the cheese is melted, 30 seconds to 1 minute. Wrap each sub in foil until ready to eat. Serve hot.

6. Wrap in foil for on the go meal

I know your kids will love these recipes and you will thank yourself later…trust me.

It will save you lots of messes, fights, and stress.

You will actually get to enjoy summer with your kids.

-Rachelle

Hi, I’m Rachelle Meyer fellow mom and farm wife.

I help moms feel confident nourishing their families.

Ready for some farm fresh meat and milk?

Let me help. Just click the button below to reserve yours today.