BLT Swiss Wraps

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Wraps are such an easy meal to put together. You can enjoy them at home or they are convenient grab-and-go lunches. If you are a fan of the traditional BLT sandwich, then chances are you will enjoy this tasty wrap that is simple to put together in minutes!

You will need to gather these items:

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1- lb. cooked bacon

6-8 large tortillas

¼ cup mayonnaise

¼ cup mustard

Swiss cheese slices

Lettuce leaves

Tomatoes, sliced


Combine the mayo and mustard in a small bowl. Spread about a tablespoon of the sauce onto each tortilla. Add 3 strips of bacon per tortilla.Top each tortilla with cheese, lettuce leaves and tomato slices. Starting at one end, wrap up each tortilla tightly. Cut in half and ENJOY!

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Many Blessings,

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(C) 2013 Pocketful of Motherhood 

Cream Cheese Pinwheels

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I have been making these cream cheese pinwheels for years. These appetizers are always a big hit at parties and gatherings. My 2-year old happens to be a huge fan of them as well! They are simple to put together and of course, tasty to eat.


16 ounces cream cheese {softened}

1 packet of dry ranch salad dressing

1/4 teaspoon garlic powder

1/3 cup chopped black olives

2 tablespoons chopped pimentos

3 scallions/green onions, chopped

Directions: Mix all of the ingredients together in a large bowl. Spread the cream cheese mixture evenly over each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Let them chill for several hours or overnight. Then cut them into pinwheels.


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Many Blessings,

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(C) 2013 Pocketful of Motherhood

Salsa Chicken Burritos

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My husband and I received a slow cooker as a wedding gift when we got married almost 4 years ago. It comes in handy on many occasions, especially now that I am a mom.  A few months ago I discovered a slow cooker recipe for salsa chicken on Pinterest, and it sounded like the perfect pair for the homemade tortillas that I sometimes make. So I created these Salsa Chicken Burritos and they were a hit with my family!


1 pound boneless skinless chicken breasts

1 can cream of mushroom or cream of chicken soup

1 cup of your favorite salsa

1 package taco seasoning

1 cup sour cream

shredded Monterrey Jack cheese

tortillas {recipe for homemade tortillas}

cilantro, for garnishing {optional}



First place the chicken breasts in the slow cooker. Then add the cream soup and salsa.  Evenly sprinkle the taco seasonings over the top, cover and cook on low for about 6 hours.


The chicken will be very tender and ready for shredding. I use a pair of metal tongs to shred the chicken right in the slow-cooker. The chicken comes apart so easily this way. Once done with the shredding, add the sour cream and give everything a good stir. Put the lid back on and let it continue to cook on low for about 30 minutes. Keep an eye on it because the added sour cream has a tendency to burn if it cooks too long.


Fill the tortillas with salsa chicken, sprinkle with the desired amount of cheese and roll them up to make burritos. Garnish with cilantro if desired. These tasty burritos go well with a side of black beans, corn or a tossed salad.

This recipe makes a generous amount of chicken and will feed several people. We always have plenty of leftovers in my home since we are a three person family. With the leftovers you could easily make some burritos, wrap each one individually in foil and freeze them for later use. Enjoy!


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© Pocketful of Motherhood, 2013