Easy and Delicious BLT Sandwiches

BLT stands for bacon, lettuce, and tomato, which are the backbone of this classic sandwich. Whenever I make one at home, I oven cook the bacon so it’s evenly crisp with a shattering crunch. I also use mayo to toast the bread for superior browning (it has a higher smoke point than butter!) and extra flavor. And since I’m firmly in the “more mayo is better” camp, I really pile it on, though you can keep it light if you prefer. Add in crisp lettuce and ripe tomato, and you’ve got an easy BLT sandwich that’s simple but totally unforgettable.

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Classic BLT Sandwich

This Classic BLT Sandwich recipe is easy, affordable, and full of flavor with crispy bacon, fresh lettuce, ripe tomatoes, and mayo-toasted bread!

Step-by-step photos can be seen below the recipe card.

Course Sandwich

Cuisine American

Total Cost $4.56 recipe / $2.28 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 sandwiches

Calories 468kcal

Author Jess Rice

Equipment

• Baking Sheet
• Skillet

Ingredients

• 6-8 slices bacon $1.68
• ¼ cup mayonnaise divided, $0.22*
• 4 slices bread 2 per sandwich, $0.96
• 4-5 leaves iceberg lettuce removed from the head and torn into smaller pieces, $0.22
• 1 slicer tomato sliced, $1.43
• salt to taste. $0.02
• black pepper freshly cracked, (to taste) $0.03

Instructions

• Gather ingredients. I’m only making 2 BLTs today, but gather the ingredients for whatever size army you’re preparing to feed! :)
• Cook the bacon in a 400ºF oven for 20-25 minutes until it’s nice and crispy using our oven-baked bacon method. I like to reserve my bacon fat for later use so nothing goes to waste (like warm bacon vinaigrette!)
• Meanwhile, lightly spread mayonnaise on all sides of 4 pieces of bread. Front and back! I LOVE mayonnaise, but you need to show restraint here— don’t worry, you add more later! I used about 1 Tbsp per 2 slices of bread.
• Tear the iceberg lettuce leaves into pieces that resemble the size of your bread. I go heavy on the lettuce in my BLTs! Slice the tomatoes.
• In a hot pan over medium heat, sear both sides of the prepared bread until toasty and crisp, about 3 minutes per side.
• Remove toasted bread from the skillet and start assembling your sandwiches! First, spread the remaining mayonnaise onto one side of each slice of toasted bread.
• Next, add lettuce.
• Then, add bacon. (I used 3-4 slices per sandwich, crumbled up.)
• Last, add your tomato and a sprinkle of salt and pepper. Blot your tomato slices with a paper towel if they're really ripe and juicy and you’re making this for lunch at work later…it will help you avoid a soggy sandwich. I used 2 slices per sandwich.
• Put a lid on it (aka the second slice of toasted bread, mayo side down!) and enjoy!

See how we calculate recipe costs here.

Notes

*I went with a homemade mayonnaise (recipe coming your way in the future!) You can use any mayo you like in this recipe, including vegan mayo! Use vegan bacon to make your sandwiches completely vegan.

Nutrition

Serving: 1sandwich | Calories: 468kcal | Carbohydrates: 30g | Protein: 15g | Fat: 32g | Sodium: 849mg | Fiber: 3g

how to make a BLT Sandwich step-by-step photos

Gather all of your ingredients.

Cook the bacon: Follow our oven baked bacon method to cook 6-8 slices of bacon (in a 400ºF oven for about 20-25 minutes) until nice and crispy.

I like to reserve my bacon fat for later use so nothing goes to waste (like the warm bacon vinaigrette I make in my BLT avocado salad)

Prep the other ingredients: While your bacon cooks, lightly spread mayonnaise on all sides of 4 pieces of bread (front AND back!) I used about 1 Tbsp per 2 slices of bread here.

Tear 4-5 leaves of iceberg lettuce so they’ll fit nicely in your bread, and slice 1 tomato.

Toast the bread: Heat a pan over medium heat and add the prepared bread. Toast on one side for about 3 minutes until toasty and crisp. You may need to work in batches (as I did here), depending on the size of your pan.

Now flip the bread and toast on the other side for about 3 more minutes.

Assemble the sandwiches: Remove the toasted bread from your skillet and make your sandwiches. Start by spreading the remaining mayo over one side of each slice of bread (I LOVE mayo, so add as much as you want!)

Then top one slice with the torn lettuce.

And top the lettuce with the cooked bacon (I used 3-4 slices per sandwich, crumbled to fit the bread)

Lastly, add the sliced tomatoes (I used 2 slices per sandwich). If your tomatoes are especially juicy, you can blot them with a paper towel first to avoid a soggy BLT. Sprinkle the tomato slices with salt and black pepper to taste.

Top the tomatoes with the remaining slices of bread, and enjoy!

Serving Suggestions

Potato chips and a pickle spear are always an easy win with a classic BLT sandwich. But if you’re a fellow pickle lover, our dill pickle pasta salad is another fun option for a super filling lunch! I also sometimes make a batch of air fryer French fries while the bacon cooks. If I’m in the mood for something lighter, I’ll add a simple side salad or a bowl of fresh fruit.

More Delicious Sandwich Recipes

Honey Peach Grilled Cheese

$5.42 recipe / $2.71 serving

Mushroom Patty Melt

$11.04 recipe / $2.76 serving

Philly Cheesesteak Recipe

$15.54 recipe / $3.10 serving

Reuben Sandwiches

$12.11 recipe / $3.02 serving

The post Classic BLT Sandwich appeared first on Budget Bytes.

“This is my go to tuna salad. It’s so crisp and refreshing yet filling.”

Brandy

Easy Tuna Salad Recipe

In my opinion, to make a good tuna salad, you want to use good tuna, make a dressing that has flavor dynamic, and add in some crunchies to give the salad some texture…something to chew on. I use chunk light tuna to keep things budget-friendly, mayo, simple seasonings, and lemon juice for the dressing, and I mix in plenty of celery, walnuts, and green onions for crunch. No more bland mush!

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Classic Tuna Salad

Say goodbye to gloopy, bland tuna salad and hello to a delicious salad packed with flavor and texture! Perfect for brown bag lunches.

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course

Cuisine American

Total Cost $6.33 recipe / $1.58 serving

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 1 cup each

Calories 365kcal

Author Beth Moncel

Equipment

• Mixing bowl

Ingredients

• 2 12oz. cans chunk light tuna in water $5.00*
• 1 cup celery diced, (about 2 ribs), $0.35
• ¼ cup walnuts chopped, $0.30
• 2 green onions sliced, $0.20
• ½ cup mayonnaise $0.40**
• 1 Tbsp lemon juice $0.04
• ¼ tsp black pepper freshly cracked, $0.02
• ¼ tsp salt $0.02

Instructions

• Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
• Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
• Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

See how we calculate recipe costs here.

Video

Notes

*You can use chunk light tuna or solid albacore, either packed in oil or water. Oil will give you a richer flavor, while water pack is lighter. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.

**I like my tuna salad a little on the “dry” side. Add more mayonnaise if desired.

Nutrition

Serving: 1cup | Calories: 365kcal | Carbohydrates: 3g | Protein: 29g | Fat: 27g | Sodium: 750mg | Fiber: 1g

How to Make Classic Tuna Salad Step-by-Step Photos

Gather all of your ingredients.

Combine the ingredients: Drain two 12 oz. cans of chunk light tuna in water. Finely dice about one cup of celery, chop ¼ cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Stir the ingredients well to combine.

Serve: Now it’s ready to serve! I do like my salad a little bit dry, so if you prefer, you can always add an extra tablespoon or two of mayonnaise to make it a little “softer.”

What Else Can I Add?

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and walnuts. They each have their own “brand” of crunch that really adds to the interest as you chew (mushy is boring). Here are some other ingredients you can add into this recipe for texture:

• Sunflower seeds
• Shredded carrots
• Pickle relish
• Shredded radish 
• Pickled carrots
• Olives
• Capers
• Dried cranberries
• White beans
• Hard boiled eggs

Serving Suggestions

There are several ways I like to serve this salad. We’re all familiar with the classic tuna salad sandwich, which is often built on toast with lettuce. You could also serve it without bread over a bed of greens, like in a Niçoise salad. Sometimes, I eat it with just some crackers or veggies for dipping, or you can stuff it into a pita or cottage cheese wraps. Also, check out my tuna salad lunch box. Lots of options, all delicious!

Storage Instructions

This classic tuna salad is definitely best served fresh, while the celery is nice and crunchy, but you could also meal-prep it for lunch. I’d keep it in an airtight container in the fridge for up to 4 days.

More Tuna Salad Recipes

Sweet and Spicy Tuna Salad

$2.01 recipe / $1.00 serving

Gochujang Tuna Salad

$2.52 recipe / $0.63 serving

Tuna White Bean Salad

$2.41 recipe / $0.80 serving

Sesame Tuna Salad

$3.09 recipe / $1.55 serving

The post Classic Tuna Salad appeared first on Budget Bytes.

Easy Recipe for Honey Peach Grilled Cheese

I know grilled cheese usually makes an appearance with a bowl of tomato soup in the colder months, but they’re just too easy (and just too good) to skip in the summertime. Adding fresh peaches gives this classic sandwich a seasonal twist and helps you make the most out of peach season.

While fresh mozzarella might be a bit expensive, it turns the humble grilled cheese into a serious celebration when you pair it with basil and fresh peaches! If you don’t have room in your budget to splurge on fresh mozzarella, whatever shredded cheese you already have on hand in your cheese drawer will work just as well!

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Honey Peach Grilled Cheese

Juicy peaches, fresh basil, and melty mozzarella make this Honey Peach Grilled Cheese a simple, budget-friendly sandwich you’ll crave all summer long.

Step-by-step photos can be seen below the recipe card.

Course Sandwich

Cuisine American

Total Cost $5.42 recipe / $2.71 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Calories 574kcal

Author Jess Rice

Equipment

• Frying Pan

Ingredients

• 1 fresh peach cut in half and sliced thin, (6 oz. peach) $0.65
• ¼ cup fresh basil $0.89
• 6 oz. mozzarella ball $2.74
• 4 slices sourdough bread $0.71*
• 2 Tbsp salted butter room temperature, $0.24
• 1 Tbsp honey $0.15
• ¼ tsp chili flakes $0.03
• ⅛ tsp sea salt $0.01

Instructions

• Gather your ingredients.
• Wash, halve, and slice peaches thinly, tear fresh basil into small pieces, and tear fresh mozzarella.
• Butter all sides of the sourdough bread and set aside.
• Add chili flakes and sea salt to the honey and give it a quick stir with a spoon.
• Assemble grilled cheese: spread hot honey on one side of the bread and layer the other side with mozzarella, sliced peaches, and torn basil. I like to put a little bit of cheese on top so it melts on both sides and helps the sandwich stay together.
• Put the sandwich together and transfer to a hot frying pan on medium-low heat until the cheese has melted in the middle and the sandwich is perfectly golden brown on both sides.

See how we calculate recipe costs here.

Notes

*You can use any sturdy bread to make these grilled cheese peach sandwiches. Sourdough is my go-to, but any hearty bread, like whole grain or ciabatta, will work.

Nutrition

Serving: 1sandwich | Calories: 574kcal | Carbohydrates: 45g | Protein: 26g | Fat: 33g | Sodium: 1048mg | Fiber: 4g

how to make Honey Peach Grilled Cheese step-by-step photos

Gather all of your ingredients.

Prep the ingredients: Wash, halve, and remove the pit from 1 peach. Now, slice your peach into thin slices. Tear ¼ cup fresh basil leaves into smaller pieces and tear one 6 oz. ball of fresh mozzarella cheese, as shown in the photo above.

Butter the bread: Spread both sides of 4 slices sourdough bread with 2 Tbsp room temperature salted butter total.

Make the hot honey: Pour 1 Tbsp honey into a small bowl and add ¼ tsp chili flakes and ⅛ tsp sea salt. Mix with a spoon to combine.

Make the grilled cheeses: Spread some hot honey onto one slice of sourdough. On a second slice of sourdough, top it with mozzarella, sliced peaches, and torn basil. I also like to add some of the mozzarella on top of the basil and peaches so it melts on both sides to help the sandwiches stay together. Repeat this step to assemble the second sandwich.

Toast the sandwiches: Heat a frying pan over medium-low heat. Once hot, add the sandwiches and cook until toasted on the first side.

Now flip your honey peach grilled cheese sandwiches and cook on the second side until toasted and the cheese has melted in the middle. Serve and enjoy!

Serving Suggestions

Serve this peach grilled cheese sandwich however you like your grilled cheese best. A side of your favorite chips or a simple salad always works, but some air fried French fries always go down a treat too! If you really want to lean into summer produce (or have an abundance of garden veggies like I do!), try a filling Summer lentil salad, or a light zucchini, corn, and toasted almond salad.

Storage & Reheating

These honey peach grilled cheese sandwiches are best enjoyed immediately, while the peaches and basil are still fresh and the cheese is all melted. This recipe makes two whole sandwiches, so it’s really easy to scale up or down depending on how many you need. If you do happen to have leftovers, store them in an airtight container in the fridge for up to 1-2 days. Reheat them gently on the stovetop to avoid over-toasting the bread.

More Grilled Cheese Sandwiches

Mushroom Patty Melt

$11.04 recipe / $2.76 serving

Spinach Artichoke Grilled Cheese

$3.63 recipe / $1.82 serving

Air Fryer Grilled Cheese

$1.77 each

Reuben Sandwiches

$12.11 recipe / $3.02 serving

The post Honey Peach Grilled Cheese appeared first on Budget Bytes.

Easy Chicken Burger Recipe

These ground chicken burgers are everything I want a classic hamburger to be, just a little bit leaner. Sautéed onions and a spoonful of mayo keep the texture nice and moist, while the panko breadcrumbs hold everything together without making them dense. You can toss them on the grill or cook them on the stovetop in a grill pan, and they’re great for meal prep.

I like to make a batch at the beginning of the week, then reheat the leftovers for quick lunches or easy dinners. Top them however you like, and you’ve got a low-key, budget-friendly burger night without the takeout tab. Give them a try and make them your own…I think you’ll be just as hooked as we are!

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Chicken Burger Recipe

These juicy Ground Chicken Burgers are easy to make, budget-friendly, and perfect for grilling. A leaner weeknight favorite that’s big on flavor!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $6.36 recipe / $1.59 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 437kcal

Author Jennie Alley

Equipment

• Medium Skillet
• Large Bowl
• Grill or Grill Pan

Ingredients

• 1 Tbsp cooking oil $0.04
• ¼ cup yellow onion minced, $0.20
• 1 lb. ground chicken $3.42
• ¼ cup panko breadcrumbs $0.12
• 2 Tbsp mayonnaise $0.14
• 1 Tbsp fresh parsley minced, $0.17
• 1 tsp Worcestershire sauce $0.02
• ½ tsp salt $0.02
• ½ tsp garlic powder $0.08
• ¼ tsp black pepper freshly cracked, $0.04
• 4 hamburger buns $0.73

Optional Toppings

• red onion sliced, $0.57
• lettuce $0.15
• tomato sliced, $0.25
• pickles $0.41

Instructions

• Gather your ingredients and preheat your grill or grill pan to medium heat (about 400°F).
• Heat oil in a medium skillet over medium heat. Add the minced onion and sauté for 2–3 minutes, until soft and fragrant. Remove from heat.
• In a large bowl, combine the ground chicken, sautéed onion, panko, mayo, parsley, Worcestershire sauce, salt, garlic powder, and pepper. Mix just until combined—don’t overwork the meat.
• Divide the mixture into four equal portions (about 4 oz each). Gently shape into patties and press a shallow indent into the center of each one with your thumb to help them cook evenly and avoid puffing up.
• Place buns cut-side down on the hot grill for 1–2 minutes, until lightly golden and crisp. Set aside.
• Grill the patties for 4–5 minutes per side or until fully cooked and the internal temperature reaches 165°F.
• Let the burgers rest for a few minutes off the heat so the juices can redistribute. Then serve on toasted buns with your favorite toppings (I went with red onion, lettuce, tomato, and pickles). Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1burger (with toppings) | Calories: 437kcal | Carbohydrates: 36g | Protein: 27g | Fat: 22g | Sodium: 3793mg | Fiber: 6g

how to make Chicken Burgers step-by-step photos

Gather all the ingredients and preheat your grill or grill pan to medium heat (about 400°F).

Sauté the onion: Add 1 Tbsp cooking oil to a medium skillet over medium heat. Add ¼ cup minced onion and sauté it for 2-3 minutes until softened and fragrant. Remove the skillet from the heat.

Make the patties: Now add 1 lb. ground chicken, sautéed onion, ¼ cup panko bread crumbs, 2 Tbsp mayo, 1 Tbsp parsley, 1 tsp Worcestershire sauce, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a large bowl. Mix to combine the ingredients, but avoid overmixing! This can make the patties tough and dry.

Divide the meat into four equal portions (about 4 oz. each). Roll the portions into balls, then gently shape them into patties. Make sure they’re an equal thickness all the way around. Press your thumb into the center of the patties to create an indent (this helps them cook evenly and prevents them from puffing up!)

Toast the buns: Place 4 hamburger buns cut side down onto your hot grill for 1-2 minutes until lightly golden and toasted.

Set the toasted buns to one side while you cook the chicken burgers.

Grill the burgers: Place the formed chicken patties onto your hot grill or grill pan. Grill for 4-5 minutes on the first side.

Then flip the burgers over and cook for a further 4-5 minutes, or until fully cooked all the way through.

The internal temperature of your homemade chicken burgers should reach 165°F once fully cooked. Let your burgers rest for a few minutes off the heat to allow the juice to redistribute (making super juicy chicken burgers!) before serving on the toasted burger buns with your chosen toppings. I went for sliced red onion, lettuce, sliced tomato, and pickles!

Serving Suggestions

What I love most about these grilled chicken burgers is how versatile they are. The base recipe is packed with flavor on its own, but it’s also easy to customize depending on what you’re craving. Go Mediterranean with cucumber and feta, add zucchini relish for a sweet, tangy bite, or keep it classic with lettuce, tomato, and pickles like I did here! Our white BBQ sauce is another great option, as is a classic burger sauce or homemade buffalo sauce.

As for sides, you really can’t go wrong. I like to keep it simple with some chips or air-fried French fries, and a scoop of cumin lime coleslaw to round things out. 😋

Storage & Reheating

Cooked chicken burger patties will keep in the fridge for up to 4 days. Let them cool completely before storing to avoid sogginess. To reheat, warm them in a skillet over medium-low heat, bake at 350°F for 10-15 minutes, or use the microwave in short 30-second bursts until heated through. They also freeze well: wrap each patty in parchment or plastic wrap, then stash them in a freezer-safe container or bag for up to 3 months. Reheat straight from frozen in the microwave or a skillet, or thaw in the fridge overnight.

You can also freeze the raw patties. Shape them as shown above, freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Thaw overnight before cooking as usual.

More Easy Burger Recipes

Smash Burgers

$11.85 recipe / $2.96 serving

Black Bean Burgers

$3.74 recipe / $0.62 serving

Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving

Homemade Burger Seasoning

$0.33 recipe / $0.08 serving

The post Chicken Burger appeared first on Budget Bytes.

Easy Mushroom Patty Melt Recipe

These meatless portobello patty melts still deliver all the rich, diner-style comfort I’ve always loved in a traditional melt. The rye bread gets crisp and golden in the skillet, the Swiss cheese turns gooey, and the sweet caramelized onions tie everything together. Instead of a beef patty, I use roasted portobello mushrooms, which soak up the homemade garlicky balsamic-soy marinade and bring deep, savory flavor to every bite. Patty melts have been a staple on American diner menus for decades now, and this version keeps that old-school charm while giving it a modern, veggie-forward twist.

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Mushroom Patty Melt

Make this Mushroom Patty Melt recipe with roasted portobellos, gooey Swiss cheese, and golden rye bread. A meatless classic full of comfort and flavor!

Step-by-step photos can be seen below the recipe card.

Course Sandwich

Cuisine American

Total Cost $11.04 recipe / $2.76 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 sandwiches

Calories 864kcal

Author Melissa Nolan

Equipment

• Small Bowl
• Medium Skillet
• 10×15'' Baking Sheet
• Parchment Paper

Ingredients

• ½ cup vegetable oil divided, $0.33
• 1 colossal onion thinly sliced (565g, about 3 cups) $0.93*
• 4 large portobello mushrooms $5.36
• 2 garlic cloves minced, (1 Tbsp) $0.12
• ¼ cup balsamic vinegar $0.48
• ⅛ cup soy sauce $0.11
• ½ tsp dried thyme $0.22
• 8 slices rye bread $1.37
• ⅓ cup mayonnaise $0.30**
• 8 slices Swiss cheese $1.31**
• ¼ tsp salt $0.01
• 4 Tbsp butter divided, $0.50***

Instructions

• Preheat the oven to 400°F. Gather and prepare all ingredients.
• In a medium skillet over medium heat, warm ¼ cup vegetable oil. Add the sliced onions and cook, stirring occasionally, for about 45 minutes until caramelized and golden. Remove and set aside, then wipe out the pan for the sandwiches.
• While the onions are cooking, remove the stems and gills from the mushrooms and place them, cap side down, on a parchment-lined sheet tray.
• In a small bowl, whisk together the garlic, balsamic vinegar, remaining ¼ cup vegetable oil, soy sauce, and thyme. Carefully pour on the mushroom caps. It’s ok if it overflows. Roast the mushrooms in the oven for 20 minutes, then set aside. Once cooled, slice the mushrooms.
• To assemble the patty melts, lay out the rye bread and spread mayo evenly over all 8 slices. Top each with Swiss cheese and caramelized onions. Add the sliced portobello mushrooms to 4 slices of bread and sprinkle with salt, then close with the remaining 4 slices to form sandwiches.
• To cook the patty melts, melt 1 Tbsp butter in the skillet over medium heat. Place two sandwiches in the skillet. Toast for 3–4 minutes, then add another Tbsp of butter, carefully flip, and cook for 3-4 more minutes. Repeat with the remaining two sandwiches and butter. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Colossal onions are extra-large yellow onions. I was able to find a colossal onion at Kroger’s. You can also caramelize two smaller onions if you can’t find one enormous one.

**You can make these melts vegan by substituting vegan mayo, plant-based Swiss or mozzarella cheese, and using oil to toast the bread.

***I like to toast my mushroom melts with butter, but you can use oil or even spread the outsides of the sandwich with extra mayo before toasting.

Nutrition

Serving: 1sandwich | Calories: 864kcal | Carbohydrates: 52g | Protein: 19g | Fat: 66g | Sodium: 1225mg | Fiber: 7g

how to make A Mushroom Patty Melt step-by-step photos

Gather all of your ingredients and preheat your oven to 400°F.

Caramelize the onions: Warm ¼ cup vegetable oil in a medium-sized skillet over medium heat. Add 1 sliced colossal onion (or two smaller onions totalling about 3 cups once sliced) and cook for about 45 minutes. Stir the onions occasionally until they become caramelized and golden. Making caramelized onions is a labor of love, but the results are worth it, so it pays to be patient! See our guide on how to make caramelized onions for more tips and tricks.

Once done, remove the onions and set them aside. Wipe down the pan for the sandwiches.

Clean the mushrooms: While your onions are caramelizing, use a spoon to scoop out the stems and gills from 4 portobello mushrooms. If they’re quite dirty, you can also wipe them down with a damp paper towel. Place the cleaned mushrooms cap side down on a parchment-lined baking sheet.

Make the marinade: Whisk together 2 minced garlic cloves, ¼ cup balsamic vinegar, remaining ¼ cup vegetable oil, ⅛ cup soy sauce, and ½ tsp dried thyme in a small bowl.

Roast the mushrooms: Now, carefully spoon the marinade into the prepared mushroom caps. It’s ok if they overflow a bit!

Roast the mushrooms in your preheated oven for 20 minutes. Set them aside to cool.

Slice the mushrooms: Once they’re cool enough to handle, slice the mushrooms into strips.

Assemble the sandwiches: Lay out 8 slices of rye bread and spread mayo evenly on each slice, using ⅓ cup of mayo total. Top the slices with Swiss cheese (8 slices) and the caramelized onions. Add the sliced portobello mushrooms to 4 slices of bread and sprinkle with ¼ tsp salt, then top with the remaining 4 slices to form sandwiches.

Cook: Melt 1 Tbsp of butter in your skillet over medium heat. Place two sandwiches into the skillet and toast for 3-4 minutes. Then, add another Tbsp of butter, carefully flip the sandwiches, and toast for 3-4 minutes on the other side. Depending on the size of your skillet and how many sandwiches it can fit, you may need to cook in more than two batches.

Repeat the cooking process with the remaining sandwiches and butter. Serve and enjoy!

How to Serve Mushroom Patty Melt Sandwiches

I almost always pair this patty melt with fries. It just hits that classic diner-style combo I grew up loving. Air fryer French fries are perfectly crispy and way easier to make than the deep-fried kind. If I want something fresh to balance the richness, I’ll go for our Mediterranean coleslaw or a simple Greek salad. Of course, these easy mushroom Swiss patty melts are just as delicious on their own or with your favorite chips on the side!

Storage, Meal Prep & Reheating

These easy mushroom patty melts will keep in the fridge for up to 5 days. You can enjoy them cold, but I like reheating them in a skillet with a little extra butter to get the bread crispy again.

If you’re planning ahead, you can prep the mushrooms and caramelized onions in advance, store them separately, and just assemble and toast the sandwiches when you’re ready to eat. The cooked mushrooms, caramelized onions, and untoasted rye bread also freeze well for 3-6 months. Just thaw everything in the fridge overnight before building and toasting your melts.

More Easy Sandwich Recipes

Vegetarian French Dip Sandwiches

$6.58 recipe / $1.65 each

Chicken Club Sandwich

$16.57 recipe / $4.14 serving

Philly Cheesesteak Recipe

$15.54 recipe / $3.10 serving

Ham And Cheese Sliders

$11.09 recipe / $1.84 serving

The post Mushroom Patty Melt appeared first on Budget Bytes.

“This recipe is in my regular rotation of BB recipes. I always chop up the chicken so it gets more marinade up the garlic in the sauce. This time I didn’t have cucumber so I subbed spinach for both that and the lettuce. So good!”

Kelsey

Easy Chicken Shawarma Wrap Recipe

Shawarma is a Middle Eastern dish traditionally made from marinated meat that’s slow-roasted on a rotating spit. Lamb is a popular choice, but for my recipe, I use chicken because it’s a more accessible and budget-friendly option. I don’t have a rotating spit at home (and I’m assuming you don’t either!), so my take on this traditional recipe involves marinating the chicken and then cooking it on a grill. So while my recipe isn’t technically authentic, it’s an easy option for home cooks to try!

I mix warming spices like cinnamon, nutmeg, and cloves with yogurt, and let the chicken marinate in it for AT LEAST 4 hours. I even use the marinade in my roasted potato wedges with shawarma sauce recipe. So good!

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Chicken Shawarma Recipe

A magical blend of yogurt, lemon, and Mediterranean spices makes this homemade Chicken Shawarma Wrap mouth-wateringly delicious.

Step-by-step photos can be seen below the recipe card.

Course Lunch

Cuisine Middle-Eastern

Total Cost $8.47 recipe / $2.11 serving

Prep Time 4 hours hours

Cook Time 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 4

Calories 592kcal

Author Beth Moncel

Equipment

• 2 Mixing Bowls
• Grill

Ingredients

CHICKEN & MARINADE

• 1/2 cup plain yogurt $0.76
• 1 Tbsp lemon juice $0.32
• 1 Tbsp garlic minced, $0.04
• 1/2 tsp cinnamon $0.05
• 1/2 tsp dried oregano $0.05
• 1/2 tsp salt $0.02
• 1/4 tsp ground nutmeg $0.02
• 1/4 tsp ground cloves $0.02
• 2 large chicken breasts 1.25 lbs, $2.67

YOGURT SAUCE

• 7 oz plain greek yogurt $1.52
• 1/4 tsp garlic minced, $0.02
• 1/4 tsp dried dill $0.02
• 1/4 tsp salt $0.02

SANDWICH

• 1/2 head romaine lettuce $0.80
• 1 medium cucumber $0.74
• 2 medium roma tomatoes $0.49
• 1/4 red onion optional, $0.27*
• 4 homemade naan pita or flatbread, $0.64**

Instructions

• In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
• Prepare the yogurt sauce for the sandwiches. Combine the plain Greek yogurt with the garlic, dill, and salt. Refrigerate until ready to use.
• After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it'll take to cook will vary from grill to grill). Don't forget to flip your chicken over if your grill doesn't have a lid that cooks evenly from both sides (like a George Foreman grill).***
• After it's grilled, let it sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).
• Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato. Slice the red onion.
• Build the sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.

See how we calculate recipe costs here.

Video

Notes

*I only used 1/4 red onion split between 4 wrap sandwiches. You can use more or less according to your preferences or leave it out altogether.

**I love serving this wrap in a homemade naan. Homemade pita or flatbreads are also perfect. But you can, of course, use a store-bought option to save time! Our cottage cheese wraps will also work as a protein-packed alternative.

***Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!

 

Nutrition

Serving: 1Serving | Calories: 592kcal | Carbohydrates: 69g | Protein: 43g | Fat: 15g | Sodium: 1462mg | Fiber: 5g

How to Make Chicken Shawarma Step-by-Step Photos

Gather all of your ingredients.

Make the marinade: Add 1/2 cup plain yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, 1/2 tsp cinnamon, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp nutmeg, and 1/4 tsp ground cloves to a small bowl. Mix to combine.

Marinate the chicken: Coat both sides of 2 large chicken breasts in the marinade. Cover the chicken and refrigerate for 4-24 hours. You can also slice the chicken into strips before marinating to allow more flavor to permeate the chicken.

Make the yogurt sauce: While you wait for the chicken to marinate, you can make the herby yogurt sauce. Add 7 oz plain Greek yogurt, 1/4 tsp minced garlic, 1/4 tsp dried dill, and 1/4 tsp salt to a mixing bowl.

Mix to combine and then store the sauce in the fridge until you’re ready to assemble your wraps.

Cook the chicken: Once the chicken has marinated for a least 4 hours, grill until the chicken is cooked through. (I’m using the Ninja Sizzle Indoor Smokeless Grill. The total amount of time it’ll take to cook will vary from grill to grill). You can also cook it in a skillet on the stovetop.

Don’t forget to flip your chicken over, unless you’re using a grill with a lid that cooks it evenly from both sides (like a George Foreman grill).

The chicken is done once it has noticeable grill marks on the outside, the juices run clear, and is no longer pink on the inside. If you’ve got a meat thermometer handy, you’re aiming for 165°F right in the thickest part. After it’s grilled, let the chicken sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).

Prepare the vegetables: Chop, rinse, and drain 1/2 head Romaine lettuce in a colander. Then, wash and slice 1 medium cucumber and 2 medium Roma tomatoes into rounds. Slice 1/4 red onion into thin slices.

Make the wraps: Spread the yogurt sauce on your chosen bread (naan, pita, or flatbread) and top it with the chicken and salad. Roll the wrap closed. You can also wrap it in foil or parchment paper to help it stay closed as you eat.

Storage Instructions

Leftover cooked shawarma chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop it back in the grill or pan until heated through. The yogurt sauce can also be stored in the refrigerator for up to 4 days. I’d store everything separately and assemble when ready to eat.

More Delicious Sandwich Recipes

Chicken Club Sandwich

$16.57 recipe / $4.14 serving

Reuben Sandwiches

$12.11 recipe / $3.02 serving

Philly Cheesesteak Recipe

$15.54 recipe / $3.10 serving

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

The post Chicken Shawarma Wrap appeared first on Budget Bytes.

“I don’t know why, but I am obsessed with this. I added lemon pepper seasoning along with everything else and it was SO good. I’m so happy I found this because I want it for lunch a couple times a week. To make it even better, it took maybe five minutes to put everything together, which is amazing for someone like me who lacks motivation to cook. Amazing.”

Emma

Easy Recipe for Tuna and White Bean Salad

If you’re in the mood for something light, fresh, and genuinely satisfying, this tuna white bean salad is a solid choice. It’s a quick and no-fuss meal built entirely from pantry staples but still manages to feel like a put-together meal. Instead of using mayo, I make a light and bright dressing from lemon juice and olive oil. Then, a little green onion, freshly cracked pepper, and salt are all you need to make the flavors pop. This bean salad is simple enough to serve on its own, but I also like it on crackers, in a pita, or scooped up with chips.

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Tuna & White Bean Salad

This Tuna and White Bean salad is mayo-free, but big on flavor. Whip up this salad in minutes to satisfy your hunger and tastebuds.

Step-by-step photos can be seen below the recipe card.

Course Lunch, Salad

Total Cost $2.41 recipe / $0.80 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 297kcal

Author Beth Moncel

Ingredients

• 1 15 oz. can white beans $0.94
• 1 5 oz. can chunk light tuna in water $0.92
• 2 whole green onions $0.27
• 1 Tbsp olive oil $0.22
• 1 Tbsp lemon juice $0.06
• salt and pepper to taste, $0.05

Instructions

• Pour the can of beans into a colander and rinse with cool water. Allow the excess water to drain off. Drain the can of tuna. Combine the drained beans and tuna in a bowl. Thinly slice the green onions and add to the bowl as well.
• Add the olive oil and lemon juice to the bowl, along with a light sprinkle of salt and freshly ground black pepper. Stir to combine.
• Taste the mixture and add salt, pepper, or lemon juice to your liking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 36g | Protein: 26g | Fat: 6g | Sodium: 34mg | Fiber: 9g

How to Make Tuna and White Bean Salad Step-By-Step Photos

Gather all of your ingredients.

Combine the ingredients: Drain and rinse one 15 oz. can white beans. Drain one 5 oz. can tuna and thinly slice 2 whole green onions. Add the drained white beans, canned tuna, sliced onions, 1 Tbsp olive oil, 1 Tbsp lemon juice, a light sprinkle of salt, and some freshly ground black pepper to a bowl. I like pepper a lot, so I added probably about 20 cranks of the pepper mill.

Season to taste: Stir everything together and then adjust the seasoning to your liking. You can see how the tuna and beans were kind of falling apart, which makes it not so pretty. Higher-quality beans will stay intact, and higher-quality tuna will be more chunky than mushy. But it tasted great all the same.

Serving suggestions

If you happen to have lemon pepper seasoning on hand, I’d sprinkle that into the salad for a little extra pop (or use it in place of the lemon juice and freshly cracked pepper). It will give the same great flavor with one little shake of the bottle! A chopped up hard boiled egg would be an excellent way to bulk up this salad. I’d also add a side of crackers or air fried tortilla chips for dipping and call it lunch. 😉

Storage Instructions

I’d keep any leftovers in an airtight container in the fridge for up to 3 days. Stir to recombine the dressing before serving since the olive oil and lemon juice can settle a bit in the fridge.

More Easy Tuna Recipes

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

Classic Tuna Salad

$6.33 recipe / $1.58 serving

Niçoise Salad

$10.64 recipe / $1.77 serving

Tuna Patties

$3.18 recipe / $0.80 serving

The post Tuna White Bean Salad appeared first on Budget Bytes.

“Thanks for this! It’s exactly what I needed – a great basic recipe and suggestions for how to improvise based on what I’ve got in the fridge. Just had a delicious egg salad sandwich for lunch, and will definitely be coming back to this one!”

Teevee

Easy Egg Salad Recipe

When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So, I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that below, too. 😉

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Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

Course Lunch

Cuisine American

Total Cost $2.98 RECIPE / $1.49 SERVING

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

• 4 large eggs* $2.68
• 3 Tbsp mayonnaise $0.15
• 1 Tbsp dill relish** $0.08
• 1 tsp Dijon mustard $0.02
• 1/4 tsp lemon juice $0.01
• 1/8 tsp salt $0.02
• 1/8 tsp freshly cracked black pepper $0.02

Instructions

• Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
• After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
• Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
• Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*In this recipe, I boil my eggs using my tried-and-tested hard boiled eggs method. The trick is to make sure your water comes to a full boil before turning the heat off and steaming the eggs.

**You can also use your favorite type of relish, but keep in mind the flavor will turn out different.

Nutrition

Serving: 0.75cups | Calories: 295kcal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Sodium: 531mg | Fiber: 1g

How to Make Egg Salad Step-by-Step Photos

Boil the eggs: Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.

Make the salad: Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.

Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.

Serving Suggestions

I love a classic egg salad sandwich (either on toast or a croissant with lettuce), but you can also serve this salad with crackers for scooping, in lettuce cups, on avocado toast, or even in an avocado half! I also think it’s delicious served up wrap-style in a tortilla (or our cottage cheese wraps for a lower-carb option) with lettuce or as a salad topper over a bed of greens.

how to store

More Easy Egg Recipes

Poached Eggs

Deviled Eggs

$4.44 recipe / $0.74 serving

Scrambled Eggs

$0.83 recipe / $0.41 serving

Baked Eggs

$3.40 recipe / $0.85 serving

The post Easy Egg Salad appeared first on Budget Bytes.

“I was looking for a no-heat lunch for work with protein and this one fit the bill. I ate it this week on toast or on crackers and it was excellent. I used craisins and pecans instead and these worked well. I’ve already meal-prepped a second batch for next week too!”

Victoria

Out of all the recipes I’ve made with curry spices, this chicken curry salad might just be my favorite, which isn’t surprising given I’m obsessed with chicken salad in general. Something about the curry with the creamy mayo/yogurt dressing is just perfect! Not to mention the subtle sweetness of the raisins to balance the earthy spices and ALL THAT CRUNCH…Mmmm!

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Curry Chicken Salad

Curry Chicken Salad is a quick and tasty alternative to traditional chicken salad, made with curry spices, sweet raisins, and crunchy almonds.

Course Lunch, Main Course

Cuisine American, Indian

Total Cost $5.69 recipe / $1.42 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (1 cup each)

Calories 377kcal

Author Beth Moncel

Ingredients

Dressing

• ¼ cup mayonnaise $0.80
• ¼ cup plain yogurt $0.34
• 1 tsp lemon juice $0.01
• ½ tsp honey $0.02
• 1 tsp curry powder * , $0.10
• ¼ tsp salt $0.02
• freshly cracked pepper to taste , $0.02

Salad

• 2.5 cups chopped cooked chicken ** , $6.67
• pinch salt and pepper $0.05
• 2 stalks celery $0.18
• 3 whole green onions $0.28
• ½ cup sliced almonds $0.61
• ½ cup raisins $0.59

Instructions

• Make the dressing by stirring together the mayonnaise, yogurt***, lemon juice, honey, curry powder, salt, and pepper in a small bowl. Taste the dressing and adjust the curry powder or salt if needed.
• Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
• Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
• Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Stir to combine. Pour the dressing over top and stir to coat.

See how we calculate recipe costs here.

Video

Notes

*You can use any type of curry powder you like. I prefer a mild curry powder. Different brands can have a more intense flavor than others, so be sure to taste and adjust to your preference.

**You can use pre-cooked chicken, like rotisserie chicken, or cook boneless, skinless chicken breasts on a grill or in a skillet. You’ll want about 2.5 cups once chopped, which for me was two breasts or about 1.5 lbs. raw.

***I highly recommend using both yogurt and mayonnaise in this recipe for the best flavor and texture. However, if you want, you can just use one or the other depending on what you have to hand.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 19g | Protein: 31g | Fat: 20g | Sodium: 315mg | Fiber: 3g

How to Make Curry Chicken Salad Step-By-Step Photos

Prep the ingredients: Gather all of your ingredients.

Make the dressing: To make the dressing for your curry chicken salad, combine 1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1 tsp curry powder, 1/4 tsp salt, and some freshly cracked pepper.

Mix the dressing: Stir the dressing together, give it a taste, and adjust the salt, honey, or curry powder if needed (every brand of curry powder is a bit different, so you may prefer more or less). Refrigerate the dressing until you’re ready for it.

Prepare the chicken: You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw. 

To cook the chicken yourself, season it with a pinch of salt and pepper, then cook it using a grill or in a skillet. I used a grill plate that fits on top of my range top, but you can also use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store bought rotisserie chicken. Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces.

Dice the veggies: While the chicken is cooling, you can prepare the rest of the salad. Finely dice 2 ribs of celery and slice 3 green onions.

Make the salad: Add the chopped chicken, diced celery, sliced green onions, 1/2 cup sliced almonds, and 1/2 cup raisins to a large bowl (I used golden raisins).

Pour in the dressing: Add the prepared curry dressing to the salad ingredients.

Combine and serve: Then stir until everything is coated in dressing. And then it’s ready to eat!

How to Serve

I remember when I first made this recipe for curry chicken salad, I just ate a bunch by itself with a fork. It’s honestly that good. But since then, I’ve used it as a dip for crackers or stuffed into a homemade pita and loved it just as much! It’s also amazing piled onto a croissant for an easy (but indulgent!) sandwich or wrapped in crisp lettuce for a lighter option. Or, whenever I’m craving a protein-packed salad with fresh veggies, I’ll serve it on top of a simple salad. And if I’ve got any leftover hard-boiled eggs in my fridge, I add them to the mix, too!

Storage Instructions

This curried chicken salad is great for meal-prepping. Depending on the freshness of your ingredients, it’ll easily last for up to 3-4 days in the fridge. I like to portion my salad out into separate airtight containers so I can just grab one each day for lunch. I also sometimes double-batch the dressing and use it in other recipes, like my curry chickpea salad!

More Chicken Salad Recipes

Crunchy Kale and Chicken Salad

$6.19 recipe / $1.55 serving

Chicken Salad with Apples

$10.35 recipe / $2.59 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

Greek Chicken Pasta Salad

$10.67 recipe / $2.66 serving

The post Curry Chicken Salad appeared first on Budget Bytes.

Easy Recipe for Cottage Cheese Wraps

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Cottage Cheese Wraps

These Cottage Cheese Wraps are high in protein, low in carbs, and totally gluten-free. Made with eggs, cottage cheese, and simple seasonings! YUM.

Course Breakfast, Lunch

Cuisine American

Total Cost ($2.30 recipe / $1.15 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 177kcal

Author Jess Rice

Equipment

• Small Blender
• 12×18" Sheet Pan

Ingredients

• 1 cup cottage cheese $0.98
• 1 tsp Italian herb mix $0.20
• 1 tsp garlic powder $0.05
• 1 tsp onion powder $0.05
• 2 eggs $1.02*

Instructions

• Preheat your oven to 350℉.
• Add all the ingredients to a blender and blend until smooth.
• Spread the mixture onto a parchment-lined baking sheet.
• Bake for 20-30 minutes (it took 20 minutes in the Budget Bytes studio oven, but 30 minutes in my oven at home) until the top is toasty but not burnt!
• Remove from oven and let it cool as-is.
• Flip onto a clean surface and gently peel back the parchment paper.
• Cut the rectangle in half to create two separate wraps.
• Roll the wraps with your favorite savory sandwich ingredients and enjoy!

See how we calculate recipe costs here.

Video

Notes

*The cost of eggs for this recipe was calculated on March 3rd, 2025.

Nutrition

Serving: 1wrap | Calories: 177kcal | Carbohydrates: 6g | Protein: 18g | Fat: 9g | Sodium: 395mg | Fiber: 1g

how to make Cottage Cheese Wraps step-by-step photos

Gather all of your ingredients and preheat your oven to 350℉.

Blend the ingredients: Add 1 cup cottage cheese, 1 tsp Italian herb mix, 1 tsp garlic powder, 1 tsp onion powder, and 2 eggs to a blender.

Blend everything together until completely smooth with no lumps.

Spread the mixture: Line a baking sheet with parchment paper and pour the cottage cheese/egg mixture over top.

Spread the mixture out to create a rectangular shape on the baking sheet.

Make sure it’s spread at an even thickness all the way across, as shown here!

Remove the parchment paper: Once cooled, flip the large cottage cheese wrap onto a clean surface and very carefully peel back the parchment paper.

Slice: Cut the rectangle in half to create two separate wraps.

Stuff and roll: Fill the wraps with any savory filling you like! I went with our scallion herb chickpea salad, but I’ve shared more filling ideas below. Slice the filled wraps in half and enjoy!

Filling Ideas

Now, this is the fun part—choosing your fillings! These cottage cheese wraps are extremely versatile and can be filled with just about anything you desire. Here are some delicious filling ideas to get you started:

• Grilled chicken, avocado, and salsa
• Tuna salad with diced celery and red onion
• Black beans, corn, bell peppers, and shredded cheese
• Chicken salad
• Hummus, roasted vegetables, and feta cheese
• Tuna patties with tzatziki sauce and lettuce
• Tofu scramble with sautéed veggies
• Pulled pork with coleslaw and BBQ sauce

How to Store Cottage Cheese Wraps

Keep your wraps in an airtight container in the fridge (layered with parchment paper in between each wrap) for up to 3 days. I wouldn’t store them with any fillings, though, as they may make the wraps soggy. You can also try freezing these wraps and then thawing them in the fridge before using.

More cottage cheese recipes

Garlic Herb Whipped Cottage Cheese Dip

$0.84 recipe / $0.21 serving

Cottage Cheese Breakfast Bowls 6 Ways

$1.61/$1.61

Egg Muffins

$2.80 recipe / $0.47 serving

Pineapple Protein Smoothie

$0.98 each

The post Cottage Cheese Wraps appeared first on Budget Bytes.