BLT Burrito

The BLT deserves to take some new formats. I turned that into a burrito which was so fun. It has rice, bacon, greens that can take the heat, and tomatoes. I added some cheese but would use even more next time! Don’t be like me!

BLT Burrito
Ingredients: (for 2)

2 tortilla wraps
~6 strips of bacon, cooked and crumbled
2/3 cup of cooked rice/grain of choice
tomatoes
arugula or spinach
cheese (mine was herbed fontina)

Directions:
Warm the rice and chop the veggies.
Spoon the rice onto the tortillas, grate cheese on top, greens, tomatoes, and bacon. Add a 2nd round of cheese!

Heat a skillet or griddle to medium heat. Spray with nonstick spray.
Fold the sides inward and roll the burrito tightly.
Pan fry the burritos until golden on each side and warmed through.

Slice and enjoy!

Add more cheese and this will be delicious. I love the crumbled bacon.

Need some other variations? I have lots.
Buffalo Chicken Burritos
Chicken, Bacon, Ranch Burritos
Thanksgiving Hot Wraps
French Onion Burritos
Chicken & Broccoli Hot Wraps
Burger Burrito
Sausage & Peppers Burritos

Very Veggie Sandwich

This veggie sandwich is absolutely bursting with flavor.

The carrots, zucchini, and tomato are for nutrition. The pesto, the balsamic reduction, and the cheese are the flavor.

Very Veggie Sandwich
Ingredients: (serves 2)

1 zucchini
4 slices of bread or 2 rolls
1 carrot
1 teaspoon red wine vinegar
1 tomato
1 tablespoon pesto
1/4 cup cottage cheese, blended
2 teaspoons balsamic glaze


Directions:
Slice the zucchini into strips, drizzle with olive oil, and sprinkled with salt and pepper, then roast or grill.
Peel the carrot into ribbons and toss with red wine vinegar and a sprinkle of oregano.
Toast the bread.
Spread pesto on one side and cheese spread onto the other.
Slice the tomato and the zucchini.


Pile on the tomato, zucchini, and carrot ribbons. Drizzle balsamic glaze and assemble the two halves together.


Enjoy!

Cottage cheese is not my vibe BUT, blended it is fine. Swap it for ricotta or hummus or avocado! The carrot ribbons with vinegar is the punch this needs. It is drippy and requires 2 napkins. There’s texture and tons of flavor. I loved that this one has red, orange, and green.

You thought I was going to add arugula, am I right? Go for it, I would next time.

Chopped Caesar Salad Sub

I’m easily sold on anything with Caesar flavors and saw Mortadella Head of Davis Sq become a sensation with a caesar club and I had to recreate it. It’s perfect for these black-hole days between holidays on break. It has caesar salad, crispy chicken, prosciutto, tomato, and extra caesar dressing with the roll as the crouton.

Chopped Caesar Salad Sub
Ingredients: (for 1-2)

1-2 sub rolls
~3 chicken fingers (or the nug equivalent)
2 prosciutto slices
2 tomatoes
~3 tablespoons creamy caesar dressing
2 tablespoons grated parmesan

Directions:
Cook the chicken until cooked through and crispy.
While the chicken cooks, chop the lettuce and toss with half the dressing.
Slice and gently toast the rolls.
Chop the chicken and toss with the lettuce and parmesan.

Spread remaining caesar dressing on the sub rolls then add the lettuce and chicken. Add sliced tomatoes and prosciutto.
Enjoy!

Don’t skip the prosciutto – it makes this sandwich something truly special. I loved this. Go with your mood – you can elevate it by making your own chicken cutlets, ooo la la! or you can use leftover dino nuggets or wherever you land in between. Either way, this is a keeper…and may appear on repeat while we’re home and nobody knows what day it is.

Greek Chicken Hot Wraps

I love to burrito-ize all my favorite flavors and it worked great for a Greek twist! I took grain-bowl ingredients and made it into another hot wrap – like these others that have come before: Buffalo Chicken Burritos; Chicken, Bacon, Ranch Burritos; Thanksgiving Hot Wraps; French Onion Burritos; and others.

Greek Chicken Hot Wraps
Ingredients: (for 2)

2 burrito size wraps
1/2 cooked cup rice/grain
1 teaspoon oregano or zaatar or mixed spice
1 cup roasted chicken
1/3 cup chopped tomatoes
1/3 cup chopped cucumbers
1/4 cup feta cheese
~3 tablespoons creamy Caesar dressing
2 tablespoons Greek dressing/Italian dressing/oil & red wine vinegar

Directions:
Warm the grain and the chicken, if not already warmed through.
Chop & mix the veggies with the cheese.
Assemble the burritos with rice on the bottom, then chicken, then dressings, and veggies.

Preheat a skillet with olive oil or non-stick spray to medium heat.
Fold the sides in and roll the burritos tucking the filling in.
Pan sear to crisp the outside.

Slice & enjoy!
I loved this and will 100% make them again. The cucumber is still crisp but it isn’t cold so proceed knowing that. Swap with greens or olives or red onions or anything you’re happier with when slightly warm.

Chopped Italian Sub

This chopped sandwich trend is the best – every bite is perfection! To continue this month of Italian-inspired dishes, I made this chopped Italian sub and loved the balance. 

Chopped Italian Sub
Ingredients: (serves 2)

2 sub rolls
~4 slices mortadella
~4 large or 8 mini slices of salami
~4 slices of pepperoni 
~2 slices of provolone
lettuce
1/2 green bell pepper or cucumber
1 small tomato
2 tablespoons deli dressing or red wine vinegar/olive oil + 1/2 tsp dried oregano
salt & pepper
optional: red pepper flakes, pickles; olives; hot peppers; onions

Directions:
Chop the meats, cheese, and veggies into a fine chop. 

Mix with dressing/oil & vinegar and seasoning. 
Serve on rolls.

This is so so good. Make one or make a bunch! Each bite balances the salty meats with fresh veggies. I love this sub-dressing we get near the deli to drizzle right onto a sandwich (or mix into mayo if packing the sandwich). That oil/vinegar flavor takes it from sandwich to like take out. 

I made a Chopped Avocado BLT one last year and loved it too!