Parents and carers often tell me variety is the biggest challenge they face when doing school lunches. Wraps are an easy way to make a simple change.
This one was an easy one for me as we had burritos for dinner last night. I love having lunch done the night before – it’s like Yesterday Me giving Today Me a gift. Our Family’s version is at the end of this post. In the meantime, here are a few tips and ideas.
What do your kids love in a wrap? We’d love to know – let us know by tagging your pics with #twfwrapitupweds or in the comments below.
Here are our top tips when getting wrappy
- Keep it simple and don’t overfill – you don’t want it to fall apart, and if kids start pulling bits they don’t like out, then the whole structural integrity thing really matters.
- Wrap tightly by squeezing gently, and tucking under as you roll
- Baking paper ties – the most simple solution to keeping it rolled is to use a strip of baking paper, folded lengthways once (to strengthen it) then tied around the belly of the wrap.
- You need some glue: think mashed avo, dips like hummus or taramasalata, cream cheese, mayo, greek yoghurt etc
- Familiarity is the key for fussy eaters. Add a couple of things you know they are comfortable with and it won’t seem like such a leap of faith.
- Experiment with wrap types to see what works for you. We have found a balance with the Helga’s Wholegrain Wraps which are sturdy and large enough to work, have some wholegrains (mum is happy), but they also a whiff of processed food about them (so kids think its a treat!). But for burrito wraps we like a really soft floury one or a good corn tortilla as a gluten free option.
Some wrap ideas
- Burrito wraps – employ leftovers and a soft flour tortilla: Guacamole + tinned black beans, rice, cheese and baby spinach.
- Crunchy veg and dip wraps: Favourite dip + thinly sliced cucumber, carrot, capsicum etc
- Greek Salad wrap: greek yoghurt + wedges of tomato, thinly sliced cucumber, capsicum, fetta, baby spinach
- Deli Meat wrap: Mayo + favourite deli meat, iceberg lettuce, cheese and tomato
- Pizza wrap: Cream cheese mixed with tomato paste (or pizza sauce) + ham, cheese, pineapple
- Nacho wrap: cream cheese + chopped capsicum, corn, tomato, tinned white beans. Add a couple of crunched up unsalted corn chips for fun and crunch.
- Nori burritos – use nori sheets in place of a wrap, fill with fork-crushed edamame beans, grated carrot, tofu or use your kids favourite sushi fillings as a guide (tinned tuna + mayo mixture with cucumber or avocado / leftover schnitzel and carrot matchsticks / tinned salmon and teriyaki sauce). Use a little water to seal.
Our Burritos (for 10 burritos):
Poach 3 chicken breasts (try our recipe) and cook a cup of rice (we use a cup of rice and 3 chicken breasts.
While the rice and chicken are cooking, cut the kernels from 2 cobs of corn, and top and tail a large handful of green beans. Drain and rinse a tin of black beans. Mash 1 or 2 avocados.
Once the rice is cooked, remove the pot from the heat and toss in the green beans and corn and put the lid on the pot to steam while you chop the chicken.
Lay out squares of foil just larger than the tortillas. Lay the tortillas on top of each. Spread a little sour cream and mashed avo onto each.
Remove the green beans from the top of the rice and add a few to each burrito.
Add the black beans to the rice and mix in, along with the corn. Add 2 spoons of this mixture to each burrito.
Top with chicken, cheese, baby spinach and roll up tightly and wrap tightly with foil. Place in the oven to warm through and eat… with or without plates.
To save burritos for lunch the next day, prepare as above but instead of putting in the oven, put in the fridge until the next morning.