It's a sandwich for dinner tonight! This weather, while gorgeous, has taken me by surprise this early in the year. Today's high is almost 30*C (close to 85*F), and it's a beautiful night to sit on the soccer field.
I don't know if this kind of sandwich has a different name in another place, but in our house we call it the grilled wrap. It's a large whole grain/whole wheat wrap, stuffed with sweet peppers, leftover cooked meat (tonight we're using some beef or turkey from the freezer), sauteed onions, peppers, and garlic and a bit of sauce and cheese. We're using BBQ sauce with cheddar tonight, but you could also use tzatziki or hummus with feta, caesar salad dressing with parmesan, or hot sauce and monterey jack cheese with jalapenos.
The advantage to this kind of dinner is the speed it's cooked at. Sauteeing takes, at most, 5 minutes. We use the George Foreman Grill to grill it, though the BBQ or a smaller sandwich press works well too. At most, again, 5 minutes. And I can set it up on the deck to cut down on how much heat sets up in the house.
This is a pretty basic recipe, but there will be a printable pdf available tomorrow on my Wednesday giveaway, with all the options listed here, including the exact way I made the sandwich pictured above. Check back on Facebook tomorrow for the like, comment, and share post.