Kids Meal Recipe

Warm tortilla and prepare filling

Warm each small tortilla for 10 seconds in the microwave or 15 seconds in a dry skillet until pliable. In a bowl combine shredded chicken with Greek yogurt (or ranch) and mild salsa if using; stir until evenly coated.

Divide the chicken mixture between the two tortillas (about 1/2 cup each). Top each with 1/4 cup shredded cheddar and about 2 tablespoons shredded lettuce per wrap.

Fold the sides in and roll tightly to make a small wrap. If desired, cut in half on the diagonal to make it easier for kids to handle.

Wash and peel carrots if needed; cut carrot and cucumber into child-friendly sticks (~3 inches long). Portion about 1/2 cup of each into the side compartment or small cup and add 2 tablespoons ranch dressing for dipping.

Preheat oven to 425°F (220°C). Slice baby potatoes in half. Toss with 1 teaspoon olive oil and 1/4 teaspoon salt. Place cut-side down on a baking sheet lined with parchment.

Roast for 18–22 minutes until golden and crispy outside and tender inside. Let cool slightly before portioning about 6 halves (or 3 whole small potatoes) into the kids meal.

Fill a small cup with ice. Pour 8 oz of chosen fountain beverage over the ice. Serve with a small straw and lid appropriate for children.

Combine mixed fruit in a small bowl. Toss gently with 1/2 teaspoon lemon juice to keep apple pieces from browning. Portion into a small cup and chill briefly if desired.