GAH!!! Where did the summer go??!

No seriously! They say time goes by faster the older you get but come on, get real, this year was redonculous!!  Maybe it was the mild weather and the feeling of being short changed on sweaty hot summer days but this summer flew by.

We just spent two weeks in Gatlinburg, Tennessee which meant a tad bit on the warmer side. That was our saving grace. We pushed our normal vacation time up by two weeks, to the beginning of August instead of the end. We did that because our kids are getting older (two in high school!) and are starting to panic when it come to “Back-to-School” time. They are a little more high maintenance than they were in elementary school.

My daughter who is entering Grade 9 this year is super organized and throwing her lunch into a paper bag no longer works. She wants a box with different compartments and an ice pack. You know the kind, with enough room for snacks. The shelves at the local big box store are filled with them.

Rubbermaid LunchBlox Salad Kit

We settled on a couple other different models of “bento” style boxes for the youngest two boys. My Grade 11 kid thinks he’s far too cool for a Lunch Box… 

Now… what to add to their lunch list?

My youngest two apparently no longer like sandwiches. If I’m out of wraps then they’ll take an old-fashioned meat between white bread sandwich, but they prefer I not run out of wraps.

Wraps are actually wonderful and you can be as creative as you want to be. You know those fancy “Pinwheels” you eat at those parties your friends throw? Your kids will LOVE them too. Mine seem to gobble up anything bite-sized!

Here’s a great recipe (which I make the night before) for Baked Mexican Pinwheels

What you’ll Need:

1 tub (250 g) Philadelphia cream cheese product
1 cup Kraft Tex Mex shredded cheese
1 cup of chopped cooked chicken (I use canned chicken)
1 plum tomato, seeded, finely chopped
3 Tbsp. chopped fresh cilantro (a family favourite)
2 green onions, finely chopped (optional and not used in our case)
6 large tortillas

How to Make it:

Mix cream cheese product and shredded cheese in a medium bowl until well blended. Stir in next 4 ingredients.

Spread onto tortillas; roll up. Wrap individually in plastic wrap. Refrigerate 2 hours. 

Heat oven to 375F. Unwrap roll-ups. Trim and discard ends (or not, I snack on them!). Cut each roll-ups into 10 diagonal slices. Place on baking sheet sprayed with cooking spray.

Bake 10 mins. turning after 5 minutes. 

Now to get them all back on normal sleep schedules!!! That may take some work…

I am part of Kraft Canada What’s
Cooking Ambassadorship. I receive compensation in return for bringing
you some delicious recipes. Ones I make often in my home for my family.


I'm the Cool Mom of 4, Married to the Preacher Man, but at times I'm a little more Sass than Saint!

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