These peppers, tomatoes, apple and salsa. Your children

Theseamazing Mexican wraps will get your whole family in the kitchen. You can fillthem with marinated chicken and peppers. Preparation25 minCookingtime10 min  Portions3-5 serves     Ingredients4 chicken breasts, cut into chunksolive oil, for fryingFor themarinade4 limes, juice only2 tsp fajita seasoning4 spring onions, finely sliced1 fat garlic clove, crushedFor thesalsa1 red pepper½ jar roasted pepper (we used GaeaRed Peppers Flame Roasted 290g)1 small apple, peeled4 ripe tomatoes½ lime, juice onlysmall bunch coriander, leaves pickedchilli sauce, to taste (optional)For theguacamole2 very ripe avocados, halved andstone removed½ lime, juice onlygrated cheese, to serveTo serve6 – 8 tortillas (you can now getmini tortillas for kids)soured cream (optional) Instructions Younger children can place the chicken and marinade the ingredients into a large bowl, and let it for two hours in the fridge.

Take a sharp knife and cut the peppers, tomatoes, apple and salsa. Your children may use a plastic knife during this process. Put the salsa ingredients into a food processor, together with the lime juice and some seasoning, then pulse until they got finely chopped. For younger children add some extra chili sauce. Start squeezing the avocado into a bowl, using a potato smasher. Add the lime juice, black pepper and stir until well combined. Heat some olive oil into a large frying pan and pour the ingredients from the chicken bowl inside, and cook them for 5-8 minutes until the chicken chunks are well fried. Put the salsa, grated cheese, sour cream and guacamole in separate bowls onto the table.

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Take out the tortillas and according to the package instructions, heat them up and then add the ingredients from the bowls. Leave your children to prepare his own tortilla, with his desired toppings. Spaghetti & meatballs with hidden vegsauceYou caneasily teach your little children how to male this pasta recipe – it is tastyfamily dish, containing a lot of nutrients. Preparation15 minCookingtime30 min Portions6 serves    IngredientsFor the meatballs300g good quality pork sausage (about 4 large or 8chipolatas)500g lean beef mince1 small onion, coarsely grated1 carrot, finely grated1 tbsp. dried oregano50g parmesan, finely grated, plus extra to serve1 medium egg1 tbsp. olive oilFor the tomato sauce1 tbsp. olive oil1 courgette, coarsely grated3 garlic cloves, finely grated1 tbsp. tomato puréepinch caster sugarsplash red wine vinegar2x 400g tins chopped tomatoTo servecooked spaghetti Instructions Start squeezing all the sausage meat into a large bowl, then add the mince.

Add the rest of the meatball ingredients and season with some black pepper. Let your little kids to squish the ingredients together, because they will definitely love this part. Slowly roll the meatball mix into medium-sized balls and place them onto a plate. You can leave this step to your kids, while you are preparing the sauce. Heat some olive oil into a large saucepan and add the courgette and garlic, and cook them for about 5 minutes until they get mushy.

Stir inside the tomato puree, vinegar leave, sugar and simmer for 5 minutes. Heat some olive oil into a large frying pan, and start cooking the meatballs, working in more batches. Make sure to turn the meatballs over both sides, until they get cooked through. Serve the meatballs with some cooked spaghetti and the delicious tomato sauce.