Most kids love peanut butter and jelly sandwiches. Not me. I wouldn’t even eat jelly as a kid. Since my family had four kids and money was tight, I remember eating many peanut butter sandwiches while growing up. Without the jelly, the sandwich could be pretty dry but that is what was for lunch most days. Nowadays, you might catch me eating a dry peanut butter sandwich once in a while but I really prefer it with Nutella. I guess my son takes after me since he refuses to eat jelly. He is a very picky eater but loves peanut butter and Nutella. He takes the same lunch everyday and loves it. For some variety, I occasionally pack him a plain cheese sandwich too.
Now my daughter is a different story. When it comes to food, she is very high maintenance. Actually, fourteen year old girls are high maintenance in a lot more ways than with just food. Ever since she was about five, mac and cheese, chicken fingers or anything from the kids menu wasn’t good enough. We would go to a diner and she would want to order the shrimp cocktail. I remember her eating lobster at four years old. Of course, if she wants to continue these food habits, she will have to get a job soon. But in the meantime, I try to make her something a little more creative for lunch rather than just a peanut butter and jelly sandwich. Wraps are a good way to get creative.
This wrap came about when I looked through my fridge and saw that we had leftover roasted asparagus and turkey. Wraps are great to hold leftovers. I am not a big mayonnaise type of girl but if I mix it with a little balsamic vinegar, it does just fine. It made the wrap come together and gave it a little zip. This sandwich would work well with ham too. I like to make different roasted veggies and use them in wraps the next day.
Do you ever roll your dinner leftovers into a wrap?
- 3 TBS mayonnaise ( I used light)
- 1 TBS balsamic vinegar
- 2 (6 to 8 inch) flour tortillas (I used whole wheat)
- 4 slices of roast turkey
- 6 roasted asparagus spears
- 1 small tomato, sliced
- Mix together the mayonnaise and vinegar in a small bowl.
- Spread half the mayonnaise on each tortilla.
- Layer on each tortilla, half the turkey, asparagus and tomato.
- Roll tightly, making sure the sides are tucked in. Cut in half if desired.