Munroe Dairy delivers everything your family needs to make lunchtime easy and delicious! For September, we have come up with some unique ideas for sandwiches that both kids and adults will enjoy, and most of the ingredients are found on our Cowtrucks!
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- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 8 slices honey ham
- 1 cup baby spinach leaves
- 8 slices provolone cheese
- 4 10-inch tortilla wraps
- ¼ cup Greek yogurt
- ½ cup mayonnaise
- ½ cup milk
- 2 tablespoons apple cider vinegar
- 1 teaspoon Salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried dill
- 1 tablespoon flat leaf parsley
- 1 tablespoon chives
- 1 teaspoon minced garlic
Ingredients
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- Preheat the oven to 350 degrees F. Season the chicken breasts on both sides with salt, pepper, and garlic powder. Place the chicken breasts onto a baking sheet lined with aluminum foil. Place into the oven and bake at 350 degrees F. for 30-45 minutes or until the chicken is fully cooked. Remove from the oven. Allow the chicken to cool to the point where it can be handled and slice into thin strips.
- In a blender add yogurt, mayonnaise, milk, cider vinegar, 1 teaspoon salt, ½ teaspoon pepper, dried dill, parsley, chives and garlic. Pulse for 30-60 seconds until smooth and creamy. Cover and chill until ready to use.
- Lay out each wrap onto a flat surface. Place 2 slices of provolone cheese onto each wrap. Top with some spinach, some of the sliced chicken, and 2 slices ham. Drizzle 2-3 tablespoons of the ranch dressing over the fillings. Carefully roll the wraps.
These ranch chicken wraps make a perfect lunch or dinner. The wraps are loaded with provolone cheese, spinach, ham, chicken, and a homemade ranch dressing. The dressing is easily prepared in a blender and gets a lot of its flavor from garlic and chives. The chicken is seasoned, baked in the oven and then sliced into strips. If you want to make this recipe a little easier you could use slices of roast deli chicken instead. Another modification you could make to this recipe if you do not like spinach is to use romaine lettuce instead. I like to serve these delicious wraps with potato chips on the side. Enjoy.
Featured Products
baby spinach boneless skinless chicken breasts honey ham
tortilla wraps provolone cheese
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- 1.5 cups chopped assorted vegetables, such as English cucumber, peeled carrot, bell pepper, watercress, baby spinach and red onion
- 1 8-ounce container softened cream cheese
- Salt and pepper to taste
- 2 loaves white or wheat bread
Ingredients
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- Put some of the vegetables in a food processor and partially process them. Alternate adding more vegetables/herbs and processing the vegetables so that the food processor doesn't get jammed.
- When the vegetables (and, optionally, adding garlic and herbs) are finely diced, mix them with the cream cheese in a bowl.
- Add salt and pepper to taste.
- For every two slices of bread, spread about 1.5 tablespoons of veggie cream cheese on one slice.
- Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.
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red bell peppers red onions english cucumber
carrots cream cheese bread
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- 1 tsp. kosher salt
- 1 tsp. fresh cracked black pepper
- 1 lb. sliced turkey
- ¼ cup light mayonnaise
- 1 tsp. Lemon Zest
- 1 tsp. finely chopped fresh thyme leaves
- 8 slices multi-grain bread toasted
- 2 oz. baby spinach leaves
- 2 whole tomatoes sliced
Ingredients
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- Whisk together mayonnaise, lemon zest, and thyme; set aside. Add salt and pepper to taste.
- Thinly slice turkey breast. Top slices with turkey, spinach and tomato.
- Evenly spread mayonnaise mixture on remaining slices. Arrange bread over tomatoes.
Makes: 4 sandwiches
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sliced turkey multigrain bread tomatoes
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- 4 sub rolls
- 10to 12 pre-cooked frozen or refrigerated meatballs
- 1 cup spaghetti sauce jarred or homemade
- 4 ounces shredded mozzarella cheese or Monterey Jack cheese
Ingredients
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- Preheat the oven to 375 degrees F.
- Place sub rolls, open-faced, on a baking sheet and toast in the oven for 2 to 5 minutes.
- Meanwhile, place the meatballs and spaghetti sauce in a 3-quart pot. Heat over medium heat until warm, about 10 to 15 minutes, depending on the size of your meatballs.
- Place 2 to 3 meatballs with a little sauce on half of each submarine roll. Top with some shredded cheese.
- Return to the oven and bake 3 more minutes until cheese is melted.
Cook the night before, foil it, and add to your kid's lunchbox in the morning!
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meatballs shredded mozzarella spaghetti sauce
