Many of my girlfriends and family are fun, awesome, and fabulous young moms, and though I’m still a few years away from little ones of my own, the idea of “mom friendly” dishes has popped up more than once. I was a pretty open minded eater as a little kid, but my brother on the other hand…ketchup and brown stuff only. Getting a vegetable across his plate was practically impossible. I’m surprised he survived toddlerhood without a bout of scurvy. So to help out these lovely friends of mine, I’m dedicating mondays to mom-friendly dinners that are easy to make, delicious for everybody, and all with some secret veggies folded in.
This is a non-recipe recipe, but, sometimes you don’t want a full recipe. Sometimes you want to open the fridge and be five minutes away from eating. This is one of those moments.
Sort of based on a BLT, I added chicken and avocado and switched out lettuce for filling, fibrous kale. The result is something a little more interesting than a simple sandwich, but not complicated enough to be annoying to make. I hope you enjoy this quick and simple snack!
For 4 wraps
1 bunch kale
4 whole wheat tortillas
2 cooked chicken breast, sliced
1 large avocado, sliced
4 slices bacon, cooked
1 tomato, sliced and cut into half-moons
INGREDIENTS (BALSAMIC VINAIGRETTE)
1 tablespoon balsamic
3 tablespoons olive oil
salt and pepper to taste
Remove the ribs from the kale and chop the kale into 1/2 inch segments. I do this by rolling the pieces of kale up like a cigar and slicing across. Toss the kale into a bowl with the vinaigrette, and massage for a minute or two until the kale is tender and a little limp.
On an open tortilla, lay the dressed kale, some chicken breast, followed by rest of the ingredients. Fold the bottom of the tortilla up, the fold over the right side followed by the left. Secure with a toothpick if you like.