Nick goes through phases with chicken nuggets. Sometimes he likes them and requests them (the Costco whole-grain version is a new favorite). Other times, he wants no part of them, to the point that he swears he’s never liked chicken nuggets in his entire seven-year-old life. Oh the drama! When he went through his “like” phase, I tried to hook him on my homemade version of chicken fingers. Although routinely categorized as more “kid food,” I happen to love them. They’re light with a crispy crust and blow the fast food versions out of the water. Unfortunately he will barely touch them. No matter. His loss.
When my Mom made these Chicken Wraps for the kids recently, I held my breath as Nick eyed them suspiciously. The first time they made their appearance, he refused to even try them, but later at dinner that night, he ended up requesting them. This recipe is simple enough that long after everything is put away, when your kid suddenly reconsiders, you can pull it together in just a few minutes. It’s perfect for your little (or big!) finicky eater.
Recipe courtesy of Taste of Home’s Simple and Delicious magazine
- 16 frozen breaded chicken tenders
- 1/2 cup ranch salad dressing
- 4 sun-dried tomato tortillas (10 inches), room temperature
- 3 cups shredded lettuce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 slices pepper Jack cheese
- Hot pepper sauce, optional
Bake chicken according to package directions. Meanwhile, spread 2 tablespoons salad dressing over each tortilla. Sprinkle lettuce and olives down the center of each tortilla. Top with cheese and chicken; drizzle with hot pepper sauce if desired. Roll up; secure with toothpicks. Yield: 4 servings.