
French Onion Soup but hand held as a burrito. This has melty cheese, mushrooms, and arugula for something fresh that isn’t brown! Continue reading
French Onion Soup but hand held as a burrito. This has melty cheese, mushrooms, and arugula for something fresh that isn’t brown! Continue reading
I love all the caesar things so I used the flavors into a meatless wrap. It has caesar flavored chickpeas, croutons, lettuce, caesar dressing, and extra parmesan. I loved the warm chickpeas with crunchy lettuce.
Caesar Chickpea Wraps
Ingredients: (for 2)
~2 slices Italian bread, cubed
1 tablespoon olive oil
1 tablespoon butter
salt & dried herbs
1, 8oz can chickpeas
2 tablespoons parmesan
2 tablespoons creamy caesar
1/4 teaspoon black pepper
1/2 teaspoon anchovy paste (optional)
2 wraps
2 cups lettuce
Directions:
In a large skillet, warm the olive oil and butter over medium heat and drop in the bread and sprinkle with salt and dried herbs. Toss well and let toast, about 3 minutes.
Remove from the pan and coat again with olive oil. Drop in the chickpeas, creamy caesar, half the parmesan, half the creamy caesar, anchovy paste, and pepper. Cook for about 5 minutes to heat through.
Assemble the wraps with lettuce, croutons, ~half or 1/3 of the chickpeas and top with a drizzle of caesar.
Wrap it up and enjoy!
It was a fun lunch. Speed this up by making the chickpeas in advance or use croutons from a bag. This backs well too with just some assembly required.
Leftover anchovy paste?
Make your own caesar dressing!
Chicken Caesar Salad Burgers!
Add some to your Caesar Broccoli!
You need Caesar Deviled Eggs!
Caesar Pasta too!
Grilled peaches pair so well with ricotta and there are lots of ways to customize this one! Continue reading
The BLT gets chopped so every bite is the perfect bite. Continue reading
We took our fav flavor combo of chicken, bacon, ranch, cheese and put it on a sandwich. Continue reading
Burgers become burritos with rice, cheese, bacon, and all the burger toppings! Continue reading
A breakfast sandwich on Texas toast, with maple bacon aioli and greens? Yes please! Continue reading
These eggplant parm subs are show-stoppers. They’re better than average – not because I made my own breaded eggplant, ohh no, but because there’s so much flavor and texture here. Arugula adds the freshness and crunch this needs and fresh mozzarella gives some bite and some melty pull you will just love.
Breading eggplant is tough to get right – I find it frozen at Trader Joe’s and Aldi, sometimes it is prepped in refrigerated areas at Wegman’s, and Costco has had it, but not regularly.
Eggplant Parm Subs
Ingredients: (for 2 subs)
~4-6 small slices per sub breaded eggplant
2 small sub rolls
~1/2 cup tomato sauce
~4 oz fresh mozzarella
2 cups baby arugula
2 tablespoons Italian dressing
Directions:
Preheat the oven, toaster oven, or air fryer to 400-degrees. Bake/air fry the eggplant until golden brown and well crisped – about 10 minutes.
Warm the sauce, slice the cheese, and toss the arugula in dressing.
Slice the roll and spread some tomato sauce onto it then layer on the eggplant and fresh mozzarella.
Return to the oven/toaster/air fryer to melt the cheese.
Then top with greens and enjoy!
I loved this. As takeout, it is always so soggy. The sauce, crispy eggplant and the cheese make it comforting but the fresh crunchy greens with bright dressing bring life to it! Don’t skip the fresh mozzarella – it elevates this really nicely.
Subs are great to make one or two – all in the toaster oven or air fryer! I wouldn’t make them in advance, but everything but the greens could be frozen.
{originally published in 2017 and updated in 2021}
We love Mediterranean flavors so these wraps are inspired by a gyro, or souvlaki – using chicken sausage or this time- flavored ground chicken. The fries inside make it so fun.
2 chicken sausages or ~1/3 pound ground chicken
2 cups/handfuls of frozen seasoned fries
2 wraps: tortillas, pitas, etc
1/2 of a cucumber
~3 tablespoons hummus
tomato
optional: lettuce, roasted red peppers, creamy caesar drizzle, feta
Bake the fries, according to the package.
Pan sear the chicken sausages or the ground chicken into patties. Then slice.
Lay out the wrap and spread with hummus. Then top with tomatoes, chicken sausage/chicken burger pieces, and fries.
Roll and enjoy!
Wrap the bottom in wax paper or foil for street-food eatability. Is eatability a word? WordPress seems to think so and isn’t correcting me!
I liked the seasoned fries in there. It was a great use for an itty bit in we had in the freezer. These totally hit the spot and I think the fries + chicken sausage + hummus makes this – at least us grown ups thought so. The littles each ate elements disassembled. We had them with some orzo salad too. The fries only needed 20 minutes so in the time I plopped them into the oven, I then just cooked the meat and prepped the filling and they were done. Poof! Din-din!
Thanksgiving flavors are even more appreciated away from the holiday, don’t you think?! Burrito-izing the wrap, as in, wrapping and cooking on the griddle, makes the deli turkey, cranberries, stuffing, and arugula so delicious.
They’re special-enough to be dinner (I mean, anything can be dinner) but these are like a special lunch or easy-but-fun-dinner while hitting a few food groups.
Thanksgiving Hot Wraps
Ingredients: (for 1)
1/2 cup stuffing mix
1/2 cup chicken broth
sprinkle of garlic powder & dried sage (optional)
1 flour tortilla
2-3 slices turkey
2 tablespoons cranberries (canned whole berry)
1 cup arugula (or spinach)
Directions:
Prepare the stuffing according to the package. Add in the garlic powder and sage- if using.
Assemble the wraps with turkey, a smear of mayo if you wish, arugula, cranberries, and stuffing.
Preheat a skillet over medium heat with a drizzle of olive oil.
Fold the sides inward, about 1-2 inches, then roll from the bottom away from you, tucking the sides in as you roll away.
Place the rolled wrap into the skillet, seam side down. Hold with tongs if it starts unrolling. Cook for ~2 minutes and rotate on each side.
I loved this! The stuffing makes it decadent. I wouldn’t be against some sharp white cheddar in there but I kept it quite traditional this time. Cooking the wrap is the game changer. The turkey and the stuffing want to be warm, right?
Have leftover stuffing? Make:
Stuffing Waffles – freezes well too!
Thanksgiving Burgers – also uses your cranberry sauce!
Thanksgiving Meatballs
Have leftover cranberry sauce? Make:
Thanksgiving Nachos – with a cranberry crema
Thanksgiving Burgers – also uses your stuffing!
Turkey, Cranberry & Brie Melts Or ham would work well here too
My kiddos can eat their weight in jellied cranberry sauce so they wouldn’t care if it were alongside anything. I don’t know if they can be fooled with this canned whole-berry sauce, but we’ll probably give it a go for the leftovers – I think we grabbed it by accident.
I loooove these hot wraps. I did one with chicken, broccoli & rice and one with chicken, bacon, ranch and think they hit the spot – especially for dinner since they’re warm!