Easy Lunches: Chicken, Bacon & Avocado Wrap

posted in: The Charming South Kitchen | 0

Chicken Bacon Avocado Wrap

When I was growing up, August and September meant two things: going back to school and scuppernong grapes.

My grandparents, Granny and Papa, who lived across the pasture from us, had grape vines.  I loved going over there and picking the grapes once Papa told us they were in.  When I was smaller, he would climb the ladder and I would hold the bowl or brown paper sack to put them in.  But, as I got older and taller, I would take the sack up the ladder with me and drop them in.  I loved them so much I would break out around my mouth – somehow allergic to them, but only in large doses.

Those days are long gone, but I still love scuppernongs.  I remember buying them in the store for the first time.  I couldn’t imagine paying 5$ for grapes that I used to get for free.  But, the smell brought back so many memories, that the 5$ didn’t matter anymore.

I just got some at the Dekalb Farmers Market (along with the greens used on this wrap) and these grapes still make me break out if I have too many, and my older son doesn’t care much for them – but I still love them, and fondly remember my Papa.

To begin a new series here on the blog: I want to create some easy lunches that you can have too.  Currently in our home, my lunch is usually leftovers of what my boys don’t eat, or a taco from Taco Bell, or CFA salad with nuggets.  Sometimes it may be leftovers.  I don’t usually prepare gourmet foods just for myself.  I’d rather go out all the time – but the budget doesn’t allow for that.

This wrap was healthy, under 3 minutes to put together, and delicious.

Chicken, Bacon & Avocado Wrap
Recipe type: Sandwich
Cuisine: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
Bacon Chicken and Avocado for an easy lunch win
  • 1 whole wheat tortilla
  • ½ cup shredded chicken
  • 2 T shredded colby jack cheese
  • 1 strip cooked bacon
  • mayonnaise and honey mustard
  • greens
  • avocado
  1. Put tortilla down on microwave safe plate
  2. Fill with chicken, cheese, bacon - heat for 45 seconds
  3. Then top with greens, avocado, and condiments.
  4. Wrap and eat!

Eat This: Deep Dish Spinach Artichoke Quiche

posted in: food | 1

spinach artichoke quiche

I used to think quiches were hard and way too many calories for what you got (ie how they tasted).  That’s until I started making my own.  This is one of the most delicious things I’ve made in a while.  We both loved it (the older little isn’t a fan of eggs).

Being a mom of two littles, I don’t readily have time to roll out pie crust – I do have time but I choose to use it doing other things – especially when the pie shells from Pillsbury are so good and easy and inexpensive (Thank you!).  When you are a mom, you have to choose where you spend your time.  I spend mine in being active with the two, cooking simple meals, keeping the house clean, and being creative.  Making pie dough from scratch doesn’t make the top-whatever list.  How do you manage your time as a mom?  What do you learn to say no to?  Has that been hard to change your priorities since kids came along?


I digress: but hopefully encourage!

Deep Dish Spinach Artichoke Quiche
Recipe type: Quiche
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Creamy, filling, delicious quiche perfect for breakfast, brunch or brinner.
  • 1 deep dish pie crust
  • ¾ pound bacon, cooked, drained, chopped
  • 1 cup cooked frozen spinach, drained, chopped
  • 1 onion, chopped, cooked
  • 3 artichoke hearts, chopped
  • salt and pepper to taste
  • 7 eggs
  • 2 cups grated sharp cheddar cheese
  • 1½ cup heavy whipping cream
  1. Bake your pie crust for 10 minutes at 350.
  2. Mix all ingredients together.
  3. Pour into pre-baked pie crust
  4. Some will spill over - you can make an additional ramekin if you like.
  5. Place on cooking sheet to keep your oven clean.
  6. Bake for 55-60 minutes for 1 hour until completely set.
  7. Let cool.
  8. Eat.
artichoke blossom