Beyond PB&J: Two great ideas for your child's lunchbox


Turkey Spinach Wrap

Angelo Velliotis, owner of Clark Street Dog, knows how tough it can be to make a brown bag lunch appealing every day. A parent himself, he tested out a few of his kids’ favorite recipes. One he suggests you try is this wrap, which is as easy on parents as it is yummy for kids.


  • Spinach tortilla/wrap
  • Choice of cheese (American, Swiss cheese)
  • Mustard
  • Mayo
  • Romaine lettuce
  • Plum ripe tomatoes
  • Onions
  • Oven roasted turkey slices

After wrapping the ingredients in the tortilla, cut in half and wrap for lunch. You also can use a pocket pita instead of the tortilla.



Chicken and Spinach Taquitos

Johanna Cook, the cooking personality behind Momma Cuisine, says kids love anything rolled up in a wrapper and fried to a crisp! Taquitos are basically tacos rolled up and fried or baked until crispy. The fillings can go as far as your imagination can take you, she says.

Pack it with sliced avocados, shredded lettuce and veggies for a filling lunch. Lightly stuffed with cooked chicken, baby spinach and shredded cheddar and Monterey jack cheese, these taquitos are extremely simple to make.


  • ½ cup vegetable oil
  • 12 corn tortillas
  • 3 cups shredded rotisserie chicken, store bought
  • Baby spinach
  • 1 ½ cups shredded Monterey jack and cheddar cheese blend


Heat a frying pan to medium-high heat with oil.

Make sure the tortillas are room temperature or a little warm so that they don’t break apart while rolling. Take a tortilla and put about 1 to 1 ½ tablespoons of shredded rotisserie chicken, a few leaves of fresh baby spinach and top with about ½ tablespoon of cheese.

Gently roll the tortilla like a cigar and place seam side down in the hot oil. Repeat. Make sure you don’t crowd your pan. Because the chicken is already fully cooked, you are just frying the taquitos until they are golden brown and crispy. Gently turn each taquito over, making sure the filling doesn’t spill out.

Place on a paper towel to drain the excess oil. Serve with sour cream, guacamole or salsa as a dip.

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