The headlines at my house should read: “Instagram Trend proves vital for Quick Dinners.”
We are all busy and dinner is sometimes difficult to get on the table. A recent Instagram trend has helped me get the job done. It has been providing me an almost limitless guide for quick and delicious dinners.
You may have seen it, but the on-line recipes suggest getting a sandwich wrap or pita and smearing ground meat on one side. Then you cook it, meat side down, on a hot skillet. When the meat has cooked, you simply top the wrap with various ingredients. In about five minutes, you have made a quick (and VERY delicious) meal.
First, I tried a recipe with seasoned lamb for a quick gyro and was blown away. From there, I allowed my imagination to take over and we have been “smearing and smashing” dinner ever since. It is so easy and any ground meat works to provide the base for a fantastic meal.
Check out these recipes for your family. I have tried them all, and every single one has been a big hit with very little time and effort in the kitchen. Even if you do not cook, these recipes are for you. Give them a try and feel free to make them you own with substitutions and variations.
Chicken Parm Wrap
4 small ready to eat pizza crusts or 4 sun-dried tomato wraps
1 pound ground chicken
4 slices provolone cheese
4 slices mozzarella cheese
About 1 - 2 cups your favorite jar spaghetti sauce
Very thinly sliced zucchini, eggplant, optional but good
A bag of Italian salad mix tossed with a small amount of Italian vinaigrette
Spread four wraps on a flat surface and spread 1/4 of the ground chicken over the entire surface of each wrap. Heat a large griddle or cast iron skillet until very hot and carefully place wrap, meat side down, in the pan. Cook for about four minutes. Carefully remove with a large flat spatula, being sure to scrape up the brown crust that formed on the meat.
Prepare salad by mixing with dressing.
When meat is cooked, set wraps on individual plates, and top each with sauce, cheese, and vegetables if using. Top with salad and wrap up to serve.
Grilled Chicken
Caesar wrap
1 pound ground chicken
Cavender’s seasoning
4 sandwich wraps, any flavor will work
1 bag Caesar salad mix
Place the four wraps on a flat surface and spread 1/4 of meat over the entire surface of each wrap. It will be a thin layer and I found it easiest to use my hands. Press meat into wrap. Sprinkle meat with Cavender or other Greek seasoning.
Meanwhile, heat a large griddle or cast iron skillet until smoking and carefully place wrap, meat side down, in the pan. Cook for about four minutes. If you have heated up the pan correctly, the meat should naturally release but you may need to scrape it a bit. This tip applies to all the smear and smash recipes. Remove with a large flat spatula, being sure to scrape the brown crust with the meat.
Prepare salad as instructed on the bag and set wraps on individual plates. Top with salad and wrap up to serve.
Chef Salad Wrap
1 pound ground chicken or ground turkey
4 seasoned or regular wraps
4-8 slices of bacon, cooked until crisp
4 slices of Swiss cheese
4 slices of cheddar cheese
3 eggs, hard boiled and sliced, optional
1 bag shredded iceberg lettuce
1/2 - 1 cup blue cheese dressing
Chopped tomatoes, cucumbers, green or red onion, and avocado, optional
Spread four wraps on a flat surface and spread 1/4 of meat over the entire surface of each wrap. Heat a large griddle or cast iron skillet until very hot and carefully place wrap, meat side down, in the pan. Cook for about four minutes. Carefully remove with a large flat spatula, being sure to scrape the brown crust with the meat.
Prepare salad by mixing dressing and optional ingredients.
When the meat is cooked, set the wraps on individual plates, and top each with cheese, bacon, eggs, and salad mixture. Wrap up to serve.
Everything Pizza Wrap
1 pound Italian sausage
4 sandwich wraps or 4 small precooked thin pizza crusts
4 slices mozzarella or provolone cheese
8 - 12 slices pepperoni
1 cup pizza sauce
Pizza toppings of your choice:
Black olives
Green bell peppers, chopped
Mushrooms, sliced
Mild or hot banana pepper rings
Red onion, sliced or chopped
Package Italian salad mix
Oil and vinegar or Zesty Italian Dressing
Spread four wraps on a flat surface and spread 1/4 of uncooked Italian sausage over the entire surface of each wrap. Heat a large griddle or cast iron skillet until very hot and carefully place wrap, meat side down, in the pan. Cook for about 4 minutes. Carefully remove with a large flat spatula, being sure to scrape the brown crust with the meat.
Prepare salad by tossing with dressing.
When meat is cooked set wraps on individual plates, and top each with cheese, pepperoni, about 1/4 cup pizza sauce, along with other toppings of your choice. Top with salad and wrap up to serve.
Quick Beef and Jalapeno Quesadillas
4 medium size flour tortillas
1 pound lean ground beef
Salt and pepper or Tajin seasoning
Avocado, sliced
1 fresh jalapeño, sliced
2 cups grated cheese
Shredded lettuce
Salsa
Sour cream
Spread four wraps on a flat surface and spread 1/4 of the meat over the entire surface of each wrap and season with salt and pepper or any Mexican seasonings such as Tajin. Heat a large griddle or cast iron skillet until very hot and carefully place wrap, meat side down, in the pan. Cook for about four minutes. Carefully remove with a large flat spatula, being sure to scrape the brown crust that has formed on the meat.
When meat is cooked set wraps on individual plates, and top each with cheese, avocado, jalapeno, lettuce. Fold in half and serve with sour cream and salsa.
Big Mac Wrap
1 pound lean ground beef
4 sandwich wraps
4 slices American cheese
Hamburger dill pickles
1 small white onion, chopped
Special sauce (recipe below)
1 bag shredded iceberg lettuce
For the Special Sauce:
1/2 cup mayonnaise
2-4 tablespoons sweet pickle relish
1 tablespoon yellow or brown deli mustard
1 teaspoon white vinegar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
To make the sauce:
Mix all ingredients and store in the refrigerator until ready to serve. It is best made at least one hour before serving.
Spread four wraps on a flat surface and spread 1/4 of the ground meat over the entire surface of each wrap. Season with salt and pepper. Heat a large griddle or cast-iron skillet until very hot and carefully place wrap, meat side down, in the pan. Cook for about four minutes. Carefully remove with a large flat spatula, being sure to scrape the brown crust that has formed on the meat.
When meat is cooked, set wraps on individual plates, and top each with special sauce, cheese, onions, and pickles. Top with salad and wrap up to serve.
Sprinkle with a few sesame seeds if desired.
Gyro Smashburger
It may take you longer to gather all the spices for this recipe than it does to cook it.
Feel free to double or triple the spice mixture ahead of time and just measure out a few tablespoons when ready to cook.
To make the gyro spice mix, combine
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon salt or garlic salt
1 teaspoon smoked paprika
1 teaspoon lemon pepper or Cavender’s seasoning
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1 teaspoon cayenne or red pepper flakes, optional
1 pound ground lamb (I prefer 1/2 beef and 1/2 ground lamb)
1 package white or wheat pita bread
Optional toppings:
1 container crumbled Feta cheese
Chopped cucumbers
Chopped lettuce
Grilled or raw onions
Lemon Tahini Dressing
Mix all the spice ingredients in the bottom of a bowl and then add your meat. Mix well and set aside.
When ready to cook take four regular size pita bread and lay them on the countertop. Divide the lamb mixture into four parts and carefully spread the lamb mixture on the top of each of the pita bread. Making sure that you spread out the meat to make a thin even layer and press into pita.
Heat a cast iron grill or nonstick skillet and cook pitas, lamb side down, pressing to make sure that you are getting good brown crispy edges. Carefully scrape off and flip over and heat on the opposite side for about one minute.
Top with toppings of your choice or a salad tossed with vinaigrette.
For the Lemon Tahini Vinaigrette combine:
2 cloves of garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup tahini paste
1 tablespoon Dijon mustard
1/2 cup fresh lemon juice
2 teaspoons honey
1/2 cup extra-virgin olive oil
Mix dressing and allow flavors to develop for at least 30 minutes. Add additional salt and pepper, if needed
Smashed Pot Stickers or Eggrolls
1 pound ground pork or ground turkey
1 bag of coleslaw mix with carrots
3 green onions, chopped
4-6 garlic cloves, minced
1 tablespoon ground ginger paste or 1 inch piece of fresh ginger, peeled and grated
2 to 3 tablespoons soy sauce
Salt and pepper, to taste
1 package wonton skins
Mix all ingredients except wonton skins. When ready to cook, spread wonton skins out on countertop. Smear about one to two tablespoons of filling on top of each skin, pressing thoroughly into each one.
Spray meat side with some nonstick spray and quickly cook potstickers, meat side down, on the griddle or pan. The meat will cook very quickly. Be careful to scrape up any brown bits. Spray other side with nonstick spray and flip wontons and cook for just a few minutes until crisp.
When ready to serve, fold wontons in half and serve with dipping sauce.
To make dipping sauce: combine 3 tablespoons soy sauce, 2 tablespoons rice wine vinegar, about a teaspoon of red chili paste, 1 teaspoon sugar and 1 teaspoon sesame oil.
