As a mom of six, every Tuesday I share tips, recipes and stories to help bring out every kid’s culinary potential.
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Last week I mentioned I was the camp cook for a week-long girls’ camp for our church. It was an incredible experience—intense and a lot of work, but ultimately very rewarding and fun. I relied on my catering background to plan menus and keep things running smoothly, but we still ended the week with some leftovers. When you’re feeding hungry teenagers, I’d rather have a bit too much than not enough.
The bulk of the leftovers went to a few families who could use some extra help, and they were very grateful. After sharing most of the food, I still had small portions of camp meals left in my fridge. That’s when I let my kids get creative with the panini press—their favorite small appliance. They transformed uninspiring remnants into something everyone loved.
These Grilled California Chicken Wraps took plain leftovers and turned them into a flavorful dinner. My 10-year-old made several for the family and even convinced my picky 4-year-old to try one. After that first reluctant bite, she happily finished the rest of her meal. Kids in the Kitchen Secret #10 – teach your kids to be creative with leftovers; they can become much more than something to heat in the microwave.
Grilled California Chicken Wraps
5 from 1 review
Ingredients
- Flour tortillas
- Leftover chicken, chopped
- Shredded cheese
- Real bacon bits (please no fake stuff!)
- Avocado, sliced
- Chopped green onion
- Ranch dressing
Instructions
- Preheat a panini press or a flat electric griddle. Spread about 1 tablespoon of ranch dressing on one side of a flour tortilla. Layer the chopped leftover chicken down the center, then add shredded cheese, bacon bits, sliced avocado and chopped green onion. Wrap the tortilla tightly around the fillings.
- Place the wrapped tortilla on the heated press or griddle and grill until the outside is golden brown and the cheese is melted. Remove, slice in half and serve warm.