My teaching partner went on maternity leave a month back, and I’ve been covering her classes for a bit. All that to say that I have been working full-time for three weeks now and am spent. I knew it wasn’t going to be easy to balance work and home life, but I honestly thought it would have been easier than it’s been. The main thing that’s been working against me: spring. Every school teacher has a love/hate relationship with spring. The end of the school year is near, which is exciting, but it’s also really difficult to get students to focus and finish out the year on a positive note. It’s even harder working with students who can drive. (Remember those high school days?) However, my husband has been more than supportive, helping me with Matthew and cooking dinners on a number of occasions. It has made the transition from part-time to full-time a bit easier. (Not to say I don’t deal with the mommy guilt that goes along with leaving my baby for 8 hours a day, but that story is for a different day, and maybe a different blog.)
So, tonight I decided to make a simple dinner that I could whip up in 10 minutes and didn’t have to turn the oven on. I’m all for not heating the house when it’s warm outside. What I love about this recipe is that I can get all my favorite veggies in one sandwich, and with a little bit of cream cheese in the mix, feel a tad guilty for enjoying it as much as I do. You can make it vegetarian if you like; just omit the deli meat. In fact, that’s usually what I like to do–meat for my hubby, all veggie for me. I also like to add tortilla strips, (the kind you put on salads), to give it that extra crunch. I bet Frito’s would also work well, if you like a little extra crunch. Whatever you add or omit, you’ll love this roll-up. Enjoy! xoxo
Chicken Tortilla Roll-Ups
2 flour tortillas
4 T cream cheese
1 tomato, sliced thinly
1 avocado, sliced thinly
Spinach or lettuce
½ cucumber, sliced thinly
Bean sprouts (optional)
Sliced deli meat (chicken, turkey, or beef)
Multi-colored tortilla strips
toothpicks
Using a knife, spread 2 T cream cheese onto each tortilla. Layer all remaining ingredients evenly on top of cream cheese. Slowly roll up tortilla, ending with seam side down. Place two toothpicks, on both ends of roll-up, to secure all ingredients. With a serrated knife, cut in half diagonally.
Serve immediately.
Serves: 2
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