Wrapping Up a Week’s Worth of Meals

Preparing meals that satisfy all the members of a family is difficult—and I’m sure my plight is not a unique one.

My husband Dave, a recovering New York City foodie, is adamant that our family dinners be more interesting than a plate of plain pasta with chicken tenders. He believes that children who are not exposed to “different” (i.e., exotic or ethnic) foods will grow up to be timid and unsophisticated (eaters, I mean). So he says it’s our parental duty to serve them foods that are as diverse as possible. While I basically agree with his argument, I also feel a parental duty to serve food my children will eat, regardless of how plain it is.

My son Mack has reached a stage of life (at the ripe old age of three) where he will not eat anything with colors—or more specifically anything that is green, orange, or red. I’ve tried hiding vegetables inside meatloaf or meatballs, but nothing seems to enter his mouth without first passing his thorough examination. The tiniest speck of color gives him reason enough to stage a hunger strike.

The only saving grace (when it comes to negotiating our menus) is my daughter Masana, an eater who is laid-back and adventurous by anyone’s standards—all the more surprising because she’s only five years old. If I only had to cook for the two of us, we would eat chicken dumplings and mashed potatoes at every meal. However, since the boys need to eat, too, I have to prepare a meal that appeases both sides of this food war, while trying to avoid pulling my hair out on a daily basis.

My solution to this meal-planning dilemma is the wrap (and I’m not talking about Saran or Reynolds). My definition of a wrap includes stuffed pitas, soft tacos, quesadillas, calzones, and maki or temaki. While the outside of the wrap is unassuming and user-friendly, the inside contains various vegetables that, if not disguised, would make my son throw a huge tantrum. (I know, disguising vegetables inside dough is not an original idea.) This way I can serve foods that meet Dave’s approval, while not arousing Mack’s suspicion that I’m breaking his “no colors” rule. I’ve even been able to include a variety of spices inside them without inciting a rebellion—from cumin to fennel seeds, curry to hot chili peppers.