Chicken Parmesan Wraps

Wrap up some garlic-grilled chicken, smother it with your favorite marinara sauce and cheese, and you have a delicious chicken Parmesan wrap. 

You will enjoy it, and your family will too! 

Chicken Parmesan Wraps – Inspired by a recipe I saw on Candace Cameron Bure’s Blog

Ingredients

• 2 chicken breasts, cut into 1 1/2 inch slices
• Olive oil
• Salt & Pepper
• 1/4 tsp. minced garlic
• 1 C tomato sauce
• 2 tsp. minced onion
• 1 tsp. basil
• 1 tsp. oregano
• 4 T Parmesan cheese
• Mozzarella cheese
• 6-8 tortillas

Directions

Begin by cooking your chicken in a little olive oil seasoned with salt, pepper and 1/8 tsp. minced garlic.  Brown on all sides, about 3-4 minutes/side and then cook until internal temperature reaches 180 degrees. 

Meanwhile, heat 1 C tomato sauce, 2 tsp. minced onion, 1/8 tsp. minced garlic, 1 tsp. basil and 1 tsp. oregano, in a small saucepan until warmed throughout.  Heat on low to avoid splattering of tomato sauce.  Trust me, not fun. 

Then, pre-heat your griddle to about 250 degrees.  Place your tortillas on the griddle.  Top each with 1/8 C tomato sauce mixture (more or less to taste) right down the middle.  Top with 1 T Parmesan cheese and allow the cheese to get a little melty.

Take your cooked chicken strips and place them down the center of each tortilla.  Top with sliced Mozzarella cheese. 

Wrap up the tortillas and use a toothpick to hold them together. 

Serve warm. 

If you are serving less than 4-5 people, we recommend only making up enough wraps to serve your family.  Save the ingredients in the refrigerator for leftovers, but they are best prepared right before you eat them!

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Fruit & Yogurt Wraps

A tasty and refreshing breakfast or after school treat. 

Tortillas stuffed with yogurt, honey and fruit.  Rolled in cinnamon and sugar. 

Yum!

Fruit & Yogurt Wraps – Adapted from Tidy Mom

Ingredients

• 4 fajita-sized tortillas
• 1/2 T butter, melted
• 3 T sugar
• 1/2 tsp. cinnamon
• 1 C plain Greek Yogurt (or your favorite yogurt variety)
• 4 tsp. honey
• 1 C frozen fruit or 1/4 C your favorite fruit preserve

Directions

Begin by melting 1/2 T butter and using a pastry brush to coat one side of each fajita.  Place the fajitas butter-side down one at a time onto a plate where 3 T sugar have been mixed with 1/2 tsp. cinnamon. 

Top each tortilla with 1/4 C yogurt, spreading it in the center, leaving about a 1-inch margin around the edge. 

Drizzle approximately 1 tsp. honey over the yogurt. 

Layer fruit or fruit preserve over the top. 

We enjoyed blueberry, raspberry frozen fruit tucked inside these, as well as a raspberry rhubarb preserve option.  Yum! 

Note: if you use a preserve, like the raspberry rhubarb pictured above, be sure to leave at least 1 inch along the margin and spread your filling thing; otherwise it will ooze out when you roll it up. 

Roll up the tortilla and place them onto a cookie sheet. 

Freeze for 20-30 minutes. 

Slice in half. 

Place into a freezer-friendly bag or container. 

To serve, thaw at room temperature for 25-30 minutes before enjoying.  Don’t let them sit out too long or they will get soggy.  We found about 25 minutes was perfect.  These can easily be taken out of the freezer when you get up in the morning and they’ll be ready by the time you make your way to the kitchen for breakfast! 

They also make a great afternoon snack. 

Enjoy!

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Zucchini & Ham Tortilla Bake

This was an absolutely delicious way to use our garden’s abundance of zucchini, summer squash and tomatoes. 

I loved the flavor combination and how easy it was to put together in less than 30 minutes! 

You will too. 

Zucchini and Ham Tortilla Bake – Adapted from Better Homes & Gardens

Ingredients

• 1 large zucchini, quartered
• 1 large summer squash, quartered
• 1 medium red bell pepper, cut into 1-inch pieces
• 10-15 cherry or grape tomatoes
• 1 C diced, pre-cooked ham
• 1/2 tsp. minced garlic
• 1 tsp. minced onion
• salt and pepper, to taste
• White whole wheat tortillas (n=6), fajita or taco size recommended
• Shredded Monterrey Jack or Cheddar cheese

Directions

Prep the veggies.

Begin by sautéing the quartered zucchini, bell pepper and summer squash in a large skillet until liquid begins to release from the zucchini.  Add in the minced onion and garlic at that point.  If you normally use olive oil during sautéing, use a little here as well. 

Add in the diced ham and the tomatoes.  I recommend halving the cherry or grape tomatoes, but you could easily dice up a larger beef-steak or roma tomato.  Heat until the tomatoes and ham are warmed throughout. Remove from the heat. 

Meanwhile, preheat your oven to 400 degrees.  Place about 1/2 C of the mixture in the center of each tortilla. 

Top with cheese.  Roll up the tortilla and place it seam-side down into the bottom of a lightly greased 9x9 inch baking dish. 

Continue filling the other tortillas, leaving about 1/4 C of the zucchini mixture behind.  When all tortillas are filled and in the pan, arrange the remaining 1/4 C zucchini mixture over the top of the tortillas and sprinkle with a little shredded cheese. 

Place the tortillas in the oven and bake for 5-7 minutes, until tortillas have crisped. 

Enjoy!

Note: These are best eaten the day that you make them and they are quite filling.  Plan on 1 per person, especially if you have side dishes.  Make up just enough for your family or guests.  Then, reserve the extra mixture in a container in the fridge and use the filling to create the tortillas fresh when you are ready for the leftovers.  

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Cheeseburger Tacos

This recipe has been pinned on my Pinterest Dinner board for months… in fact, I may have originally pinned it last year.  The wonderful world wide web, so many great recipes, so little time. 

I finally decided to give this one a try, and both Frog Prince and I really enjoyed it. 

We think you will too. 

Cheeseburger Tacos – Adapted from Skinny Mom’s Kitchen, Kelly & Camille

Ingredients

• 4 flour or whole wheat tortillas (go larger than a fajita size)
• ~20 Roasted tomato halves
• Spinach
• 1/2 lb. ground turkey
• 1/4 lb. ground beef
• Montreal steak seasoning, to taste
• 1 tsp. dried minced onion
• 1 T mustard, spicy brown
• 1 T ketchup
• Cheddar cheese

Directions

Begin by browning the ground beef and ground turkey together in a large skillet.  Season with Montreal Steak Seasoning (low-sodium, McCormick) and minced onion.  Drain excess grease. 

Add in ketchup and mustard, stir to combine.

In the center of a large tortilla, place seasoned meat and cheese; feel free to add extra mustard, ketchup or even pickles! 

Top with tomatoes and spinach.

Roll up and toast lightly on a griddle or in a pan, if desired.

Enjoy!

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Smoked Sausage Hash Breakfast Wraps

Raise your hand if you’ve been to Alaska!  I had the blessing of traveling there to do some research while I was in graduate school. 

Most of my time was spent in and around Fairbanks, but I did travel to Denali National Park and Nome up near the Bering Sea. 

The state holds a special place in my heart as it was where God made His call clear in my life; without that experience, I would not be where I am. 

Naturally, I have a soft spot in my heart for those with Alaska connections.  Alaska from Scratch is one of those blogs I love – not only for the food, but the photos of life in Alaska too. 

This recipe comes from Maya, and made a delicious breakfast wrapped in a tortilla. 

Smoked Sausage Hash Breakfast Wraps – Adapted from Alaska From Scratch

Ingredients

• 1/2 of a smoked sausage link, sliced and quartered
• 1 medium sweet potato
• 2-3 medium yellow or russet potatoes
• 2 medium bell peppers, colors of your choosing, diced
• 1 tsp. minced onion
• pinch of minced garlic
• dash of paprika
• salt & pepper, to taste
• Whole wheat (or white whole wheat) tortillas
• Cheddar cheese, optional

Directions

Begin by scrubbing your potatoes and patting them dry.  You may wish to peel your sweet potato, if desired.  Prick the potatoes with a fork 5-6 times, and place them on a plate and microwave them for 2 minutes or so.  You want the potatoes to be semi-cooked, but not soft.  Set aside to cool. 

Meanwhile, sauté the bell peppers in a splash of olive oil. 

When crisp-tender, add in the minced onion and garlic, along with the quartered smoked turkey sausage. 

Heat until sausage is warmed.  Then, push the veggies and meat to half the side of the pan. 

When potatoes are cool, dice the potatoes.  Spray the empty half of pan with olive oil.  Add in the potatoes and cook over medium heat 3-4 minutes, then flip. 

When cooked on both sides and potatoes are soft, stir in with the rest of the veggies and sausage.  Season with paprika and salt and pepper, to taste. 

Garnish with parsley.  Serve with veggies. 

Alternatively, wrap 2/3 C hash inside a tortilla.  Top with cheese and wrap up! 

Enjoy!

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Fajita Pie with Tortilla Crust

For those of you long-time readers of Finding Joy in My Kitchen, this fajita pie recipe likely comes as a surprise.  We don’t eat a lot of Mexican-type foods here as Frog Prince is not a big fan of cilantro, salsa or black beans. 

But, all that aside, Frog Prince enjoyed this dinner quite a bit. 

In fact, he said I could make it again, even with the black beans! 

Even better - this dinner was so simple to put together and it was in the oven in less than 10 minutes! 

I need more go-to dinners like this one for nights that just don’t work out as planned.  Having this one on the list is a nice change from our traditional rice cooker mac and cheese, or quick spaghetti. 

Hope you find this dinner quick and enjoyable too. 

Fajita Pie with Tortilla Crust – Adapted from My Biscuits are Burning

Ingredients

• 1 (10-inch) burrito sized tortilla; or 2-3 fajita sized tortillas
• 1 medium bell pepper, orange, red or yellow
• 1/2 medium green bell pepper
• 1 T minced onion
• 1 medium tomato
• 1/2 C black beans
• 1/2 tsp. paprika
• 1/4 tsp. chili powder
• 4 oz. cheddar cheese
• 2 eggs
• 3/4 C white whole wheat flour
• 1 tsp. baking powder
• 1 C milk
• salt & pepper, to taste
• 1/4 C finely chopped spinach

Directions

Begin by lining the bottom of a lightly-greased 9-inch pie plate with your tortilla(s).  If you have smaller sized tortillas, just use 2-3, torn in half to fill the bottom of the pie plate and slightly up the sides. 

Finely chop 1 medium bell pepper (colored), 1/2 medium green bell pepper, and 1 medium tomato. 

Toss with 1 T minced onion and some pepper. 

Add in 2 oz of cheddar cheese, shredded.  Stir well.

Spread the mixture on the bottom of the tortilla-covered pie plate. 

Arrange black beans over the top. 

Sprinkle with paprika and chili powder. 

In the same bowl, mix together 3/4 C white whole wheat flour with 1 tsp. baking powder.  Stir well.  Then, add in 1 C milk and 2 eggs.  Whisk well until blended.  Add salt and pepper, a few dashes of each. 

Add in finely chopped spinach. 

Carefully pour the milk mixture over the veggies in the pie plate. 

Top with remaining 2 oz of cheddar cheese, shredded. 

Bake at 450 for 25-27 minutes until center is set and cheese is browned. 

Allow the tortilla pie to sit for 5 minutes before serving. 

Serve with salsa, if desired. 

Enjoy!

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