35+ Delicious Friday Griddle Recipes to Try This Week

When the workweek winds down, it’s time to relax and indulge in some delicious food that doesn’t require hours of preparation.

Enter the Friday griddle recipes – quick, easy, and bursting with flavor, these recipes are perfect for any end-of-week celebration.

Whether you’re looking to enjoy a cozy dinner at home, host a casual gathering, or prepare a satisfying meal for your family, the griddle is your go-to tool for achieving that perfect crispy texture and balanced flavor.

From savory meat dishes to flavorful vegetable options and indulgent desserts, griddle cooking unlocks endless possibilities for a Friday feast.

In this article, we’re sharing 35+ mouthwatering griddle recipes that will make your Friday nights even more delicious.

Get ready to fire up the griddle and enjoy a night of effortless yet tasty cooking!

35+ Delicious Friday Griddle Recipes to Try This Week

Griddle cooking is the perfect way to cap off a busy week with minimal fuss and maximum flavor.

These 35+ Friday griddle recipes offer something for everyone – whether you’re craving hearty meat dishes, light veggie options, or even sweet treats to satisfy your dessert cravings.

The beauty of griddling is in its simplicity – fast, easy, and able to achieve delicious results.

By adding these recipes to your Friday meal rotation, you’ll not only enjoy a relaxed end to your week but also create memorable meals with minimal effort.

So, gather your ingredients, heat up the griddle, and enjoy a Friday night meal that’s both satisfying and full of flavor!

Griddled Bacon and Avocado Breakfast Sandwiches

This savory and hearty breakfast sandwich features crispy griddled bacon, fresh avocado, and melted cheese, all piled onto a perfectly toasted English muffin. It’s the ideal way to start your Friday morning with a satisfying and flavorful bite. Whether you’re craving a quick breakfast or a delicious brunch treat, this recipe is a crowd-pleaser for any occasion.

Ingredients:

• 4 slices of bacon
• 2 ripe avocados
• 4 English muffins, halved
• 4 slices of cheddar cheese
• 2 tablespoons of olive oil
• Salt and pepper, to taste
• Butter for spreading

Instructions:

1. Heat your griddle over medium heat. Lay the bacon slices on the griddle and cook for 4-5 minutes per side until crispy. Remove the bacon and set aside.
2. Slice the avocados in half, remove the pit, and scoop out the flesh. Mash the avocado in a bowl with a pinch of salt and pepper.
3. Spread a little butter on the cut sides of the English muffin halves. Place them, buttered side down, on the griddle and toast until golden brown.
4. Once the muffins are toasted, assemble the sandwiches. Spread a generous amount of mashed avocado on the bottom half of each muffin. Top with a slice of cheese, two pieces of bacon, and then the other muffin half.
5. Press down slightly and cook for another minute to melt the cheese and warm through.

These Griddled Bacon and Avocado Breakfast Sandwiches are a deliciously satisfying way to start your Friday. The rich, creamy avocado pairs perfectly with the crispy bacon and melted cheddar, while the toasted English muffin adds a crispy texture. It’s a filling breakfast sandwich that’s both comforting and indulgent. Serve it with a side of fruit or a hot cup of coffee, and you’re all set for a great day ahead.

Griddled Lemon Blueberry Pancakes

A delightful twist on classic pancakes, these Griddled Lemon Blueberry Pancakes are bursting with fresh blueberries and bright lemon zest. They’re golden, fluffy, and cooked perfectly on the griddle, making them the perfect breakfast treat for a special Friday morning. Top with a drizzle of maple syrup for a sweet and tangy flavor combination that’s sure to impress.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• Butter, for griddling
• Maple syrup, for serving

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the egg and then stir in the milk, melted butter, vanilla extract, and lemon zest.
2. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
3. Gently fold in the blueberries.
4. Heat your griddle over medium heat and lightly grease with butter.
5. Pour about 1/4 cup of batter for each pancake onto the griddle, making sure to space them out.
6. Cook for 2-3 minutes or until bubbles begin to form on the surface. Flip and cook for another 1-2 minutes until golden brown.
7. Remove from the griddle and keep warm while you cook the remaining pancakes.
8. Serve with a generous drizzle of maple syrup.

These Griddled Lemon Blueberry Pancakes are a bright and flavorful start to your Friday morning. The tangy lemon zest and sweet blueberries bring a refreshing twist to the classic pancake, while the griddling technique ensures a crispy edge with a soft, fluffy center. They are perfect for breakfast or brunch and will leave you feeling energized and ready to tackle the weekend. With just the right balance of sweetness and citrus, these pancakes are sure to become a family favorite.

Griddled Veggie Quesadillas

For a lighter yet satisfying meal to kick off your Friday, these Griddled Veggie Quesadillas are the way to go. Packed with fresh vegetables, melted cheese, and a hint of smoky seasoning, they are toasted to perfection on the griddle. Serve them with a side of salsa or sour cream, and you’ve got a tasty, vegetarian-friendly dish that everyone will enjoy.

Ingredients:

• 4 flour tortillas
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1/2 red onion, diced
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• Salsa and sour cream, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced bell pepper, zucchini, and red onion. Cook for 5-7 minutes until the vegetables are tender.
2. Stir in the corn, black beans, cumin, and chili powder. Cook for an additional 2-3 minutes. Remove from the heat and set aside.
3. Lay out the flour tortillas. On one half of each tortilla, spread a layer of the cooked veggie mixture. Sprinkle with both cheddar and mozzarella cheese.
4. Fold the tortillas in half to form a quesadilla.
5. Heat your griddle over medium-high heat and lightly grease with a small amount of olive oil.
6. Place the quesadillas on the griddle and cook for 2-3 minutes per side, pressing down slightly with a spatula, until the tortillas are golden and the cheese is melted.
7. Remove from the griddle and slice into wedges.

These Griddled Veggie Quesadillas are a fantastic way to enjoy a vegetarian meal that is both satisfying and delicious. The combination of tender vegetables, smoky spices, and melted cheese creates a mouthwatering flavor profile that is perfect for a Friday lunch or dinner. The griddled texture adds a nice crispy crunch to each bite. Pair with salsa or sour cream, and you’ve got a complete meal that’s easy to prepare and sure to be a hit with everyone at the table.

Griddled Sweet Potato Hash with Eggs

A warm, savory, and filling breakfast or brunch option, this Griddled Sweet Potato Hash with Eggs is the perfect combination of crispy roasted sweet potatoes, sautéed onions, and bell peppers, topped with perfectly fried eggs. It’s a hearty dish that will fuel your Friday, with a wonderful balance of flavors and textures that make it satisfying any time of the day.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 eggs
• Fresh parsley, chopped (for garnish)
• Hot sauce (optional)

Instructions:

1. Heat olive oil on your griddle over medium heat. Add the diced sweet potatoes and season with smoked paprika, garlic powder, salt, and pepper. Cook for 8-10 minutes, occasionally stirring until the sweet potatoes become tender and crispy on the outside.
2. Add the diced bell pepper and onion to the griddle and cook for an additional 5 minutes, until softened and lightly browned.
3. Create four little wells in the sweet potato mixture for the eggs.
4. Crack one egg into each well and cook for 2-4 minutes, or until the eggs are cooked to your preferred level. You can cover the griddle with a lid to speed up the cooking process and ensure the eggs cook evenly.
5. Garnish the hash with chopped fresh parsley and serve with a drizzle of hot sauce if desired.

This Griddled Sweet Potato Hash with Eggs is an absolute winner for your Friday breakfast or brunch. The sweet potatoes provide a hearty base, while the bell peppers and onions add a sweet and savory element. The fried eggs on top bring richness and extra protein to this dish. Whether you enjoy it on its own or with a hot sauce kick, this comforting hash is sure to be a hit with everyone, offering a nutritious and satisfying meal to start the day.

Griddled Pesto Chicken Panini

If you’re craving something quick, flavorful, and packed with protein, the Griddled Pesto Chicken Panini is the perfect Friday lunch or dinner. Grilled chicken, fresh pesto, melted mozzarella, and a crispy baguette are combined to create a hearty sandwich that is perfect for griddling. The result is a golden, crispy crust with a gooey, savory filling—satisfying in every bite.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 4 tablespoons pesto sauce
• 4 slices of mozzarella cheese
• 4 small baguettes or ciabatta rolls, halved
• 2 tablespoons olive oil

Instructions:

1. Season the chicken breasts with salt and pepper. Heat a griddle over medium-high heat and drizzle with olive oil. Grill the chicken for 5-7 minutes on each side or until fully cooked through. Remove from the heat and slice the chicken thinly.
2. Spread a generous amount of pesto sauce on the inside of each baguette half.
3. Layer the grilled chicken slices on the bottom half of each baguette and top with mozzarella cheese.
4. Close the sandwich and place it on the griddle. Grill the panini for 3-4 minutes per side, pressing down slightly with a spatula, until the bread is golden brown and the cheese is melted.
5. Remove from the griddle and slice the paninis in half before serving.

The Griddled Pesto Chicken Panini is a simple yet delicious way to elevate your Friday lunch. The tender chicken and creamy mozzarella are enhanced by the fragrant basil pesto, while the toasted bread provides the perfect crunchy exterior. It’s a meal that comes together quickly, making it ideal for busy afternoons, and the griddle ensures the sandwich gets perfectly crisp on the outside while staying soft and melty on the inside.

Griddled Veggie Frittata

A griddled Veggie Frittata is a versatile, easy-to-make dish that’s perfect for any occasion—whether it’s breakfast, brunch, or a light dinner. Loaded with colorful vegetables and fluffy eggs, it’s a great way to use up leftover veggies and create a protein-packed meal in no time. Griddled to perfection, this frittata is golden on the outside, soft and creamy on the inside.

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1 cup spinach, chopped
• 1/2 bell pepper, diced
• 1 small onion, diced
• 1 zucchini, diced
• 1/2 cup feta cheese, crumbled
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. In a bowl, whisk together the eggs and milk. Season with salt and pepper.
2. Heat the olive oil on your griddle over medium heat. Add the diced bell pepper, onion, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
3. Add the chopped spinach and cook for an additional 2 minutes until wilted.
4. Pour the egg mixture over the vegetables, then sprinkle the feta cheese evenly over the top. Reduce the heat to low and cover the griddle with a lid to allow the eggs to set.
5. Cook for 5-8 minutes, or until the eggs are fully set and golden around the edges.
6. Once the frittata is cooked, use a spatula to carefully slide it off the griddle and onto a serving plate. Slice and serve immediately.

The Griddled Veggie Frittata is a fantastic, nutrient-packed meal that’s as flexible as it is delicious. The combination of eggs, fresh vegetables, and feta cheese creates a dish that’s both hearty and healthy. Cooking it on the griddle ensures even heat distribution and a perfectly golden crust while keeping the inside creamy and flavorful. This frittata is a perfect way to enjoy a fulfilling, veggie-rich meal that’s sure to satisfy both vegetarians and meat-eaters alike.

Griddled Turkey and Cranberry Sandwich

This Griddled Turkey and Cranberry Sandwich is a perfect Friday treat, blending the savory flavors of roasted turkey with the sweet tang of cranberry sauce. Griddled to a crispy golden perfection, the sandwich offers a delightful contrast between the warm, melty interior and the crunch of the toasted bread. It’s an excellent way to enjoy the flavors of Thanksgiving any time of year!

Ingredients:

• 8 slices of whole-grain bread
• 1 pound sliced turkey breast
• 1/2 cup cranberry sauce
• 4 slices of Swiss cheese
• 1 tablespoon butter, softened
• Salt and pepper, to taste

Instructions:

1. Spread butter on one side of each bread slice.
2. On the unbuttered side of 4 slices of bread, spread a thin layer of cranberry sauce. Top with sliced turkey and a slice of Swiss cheese. Season with salt and pepper.
3. Close the sandwiches with the remaining slices of bread, buttered side out.
4. Heat a griddle over medium heat and place the sandwiches on the griddle. Grill for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted.
5. Remove from the griddle and slice each sandwich in half before serving.

The Griddled Turkey and Cranberry Sandwich is a warm and satisfying meal that combines the best of sweet and savory flavors. The turkey provides lean protein, while the cranberry sauce adds a touch of sweetness, and the Swiss cheese brings a creamy melt. The griddling process creates a crispy, golden crust that perfectly complements the delicious fillings. This sandwich is an easy, comforting way to enjoy a classic flavor combination and is perfect for lunch or dinner any day of the week.

Griddled Eggplant Parmesan Stacks

For a vegetarian-friendly Friday meal, these Griddled Eggplant Parmesan Stacks are a flavorful and filling option. Griddled eggplant slices are layered with marinara sauce and melted mozzarella, offering the delicious flavors of traditional eggplant Parmesan in a more portable and quick-to-make form. The crispy, golden eggplant crust and gooey cheese make this a delicious alternative to a classic Italian dish.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• Salt, for draining eggplant
• 2 tablespoons olive oil
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Sprinkle the sliced eggplant with salt and place them in a colander to drain for 30 minutes. Rinse and pat dry with paper towels.
2. Heat olive oil on the griddle over medium heat. Place the eggplant slices on the griddle in a single layer and cook for 3-4 minutes per side, until golden brown and tender. Remove and set aside.
3. On a clean part of the griddle, layer the eggplant slices into stacks, topping each slice with a spoonful of marinara sauce and a sprinkle of mozzarella and Parmesan cheese.
4. Cover with a lid and cook for 2-3 minutes until the cheese melts and the sauce is heated through.
5. Remove from the griddle, garnish with fresh basil, and serve.

These Griddled Eggplant Parmesan Stacks are a perfect way to enjoy a lightened-up, flavorful version of a classic Italian dish. The griddling method gives the eggplant a crispy, golden exterior while the melted mozzarella and marinara sauce provide the richness you love from eggplant Parmesan. Whether you’re serving them as a main course or an appetizer, these stacks are a delicious, easy-to-make option that can be customized with your favorite cheese or sauce.

Griddled Shrimp Tacos with Mango Salsa

For a fresh and vibrant Friday meal, these Griddled Shrimp Tacos with Mango Salsa bring a perfect balance of sweet, spicy, and savory flavors. Griddled shrimp seasoned with smoky spices are paired with a tangy mango salsa, creating a tropical, zesty twist on traditional tacos. Served in soft tortillas, these shrimp tacos are light yet satisfying—ideal for a quick and flavorful meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/2 cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeño, minced (optional)

Instructions:

1. In a small bowl, combine the chili powder, cumin, garlic powder, salt, and pepper. Toss the shrimp in the olive oil and then sprinkle with the seasoning mix.
2. Heat your griddle over medium heat and cook the shrimp for 2-3 minutes per side, or until pink and fully cooked. Remove from the heat.
3. While the shrimp cooks, prepare the mango salsa. In a bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño. Mix well and set aside.
4. Warm the corn tortillas on the griddle for 30 seconds per side until soft and pliable.
5. Assemble the tacos by placing a few shrimp on each tortilla, then topping with the mango salsa.
6. Serve immediately with extra lime wedges on the side.

These Griddled Shrimp Tacos with Mango Salsa are a refreshing and vibrant meal that brings the perfect combination of smoky shrimp and sweet, tangy salsa. The griddled shrimp are slightly charred, adding depth of flavor, while the mango salsa adds a burst of freshness. These tacos are quick to prepare and packed with bold flavors, making them a fantastic choice for a fun Friday dinner. They’re light, refreshing, and sure to be a crowd-pleaser!

Griddled Avocado and Black Bean Quesadillas

These Griddled Avocado and Black Bean Quesadillas are a quick, vegetarian delight that’s perfect for a flavorful and satisfying Friday dinner. The creamy avocado, savory black beans, and melted cheese come together in a golden, crispy tortilla, making for a dish that’s both hearty and fresh. It’s an easy-to-make meal packed with protein and healthy fats, ideal for those looking for a delicious, plant-based option.

Ingredients:

• 4 flour tortillas
• 1 can black beans, drained and rinsed
• 1 ripe avocado, mashed
• 1 cup shredded cheddar cheese
• 1/2 cup sliced red onion
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, combine the black beans, mashed avocado, cumin, garlic powder, salt, and pepper. Mix until well combined.
2. Heat 1 tablespoon of olive oil on the griddle over medium heat.
3. Place one tortilla on the griddle and spread a generous layer of the black bean and avocado mixture on top. Sprinkle with cheese and add a few slices of red onion.
4. Place the second tortilla on top, pressing down slightly to form a quesadilla. Cook for 3-4 minutes on each side, flipping carefully with a spatula until golden brown and crispy.
5. Repeat the process for the remaining quesadillas.
6. Slice the quesadillas into wedges and serve with sour cream or salsa on the side.

Griddled Avocado and Black Bean Quesadillas are a perfect combination of creamy, crunchy, and savory. The richness of the avocado complements the earthiness of the black beans, and the gooey cheese ties it all together. Griddling the quesadillas gives them a crispy, golden exterior while keeping the inside warm and melty. This recipe is simple, quick, and full of flavor, making it an excellent choice for a light yet satisfying Friday night meal.

Griddled Bacon and Egg Breakfast Wraps

Griddled Bacon and Egg Breakfast Wraps are a fantastic, portable option for a busy Friday morning. With crispy bacon, scrambled eggs, and your favorite toppings, all wrapped in a soft tortilla, this meal is a quick and delicious way to start the day. The griddling process adds a nice crisp to the tortilla while melting the cheese and holding the fillings together perfectly.

Ingredients:

• 4 large eggs
• 4 slices bacon
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh spinach or arugula (optional)
• Salsa or hot sauce (optional)

Instructions:

1. Cook the bacon on the griddle over medium heat for 4-5 minutes per side, or until crispy. Remove the bacon and set aside on a paper towel-lined plate to drain excess grease.
2. In the same griddle, crack the eggs and scramble them until fully cooked. Season with salt and pepper.
3. While the eggs cook, warm the tortillas on the griddle for about 30 seconds on each side.
4. Assemble each wrap by placing scrambled eggs, crispy bacon, and a sprinkle of shredded cheddar cheese on the center of each tortilla. Add spinach or arugula if desired.
5. Roll up the tortillas into wraps, folding the sides in as you go to enclose the fillings.
6. Place the wraps back on the griddle and cook for 1-2 minutes per side until the tortilla is golden brown and crispy.
7. Serve with salsa or hot sauce for an extra kick.

Griddled Bacon and Egg Breakfast Wraps are the ultimate comfort food for a busy Friday morning. The crispy bacon adds a savory crunch, the scrambled eggs are soft and fluffy, and the melted cheese ties it all together. Griddling the wrap ensures it holds together beautifully and gets that satisfying crisp on the outside. These wraps are perfect for a grab-and-go breakfast or a leisurely brunch when you want something quick but full of flavor.

Griddled Chicken Caesar Wraps

Griddled Chicken Caesar Wraps are a perfect Friday lunch or dinner option when you’re craving something fresh, flavorful, and easy to prepare. Grilled chicken, creamy Caesar dressing, and crunchy romaine lettuce are all wrapped in a soft tortilla and griddled until the outside is crispy and golden. It’s a twist on the classic Caesar salad, turning it into a convenient, portable meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cups romaine lettuce, chopped
• 1/4 cup Caesar dressing
• 4 large flour tortillas
• 1/2 cup grated Parmesan cheese
• 1/2 cup croutons, crushed

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil on the griddle over medium-high heat and cook the chicken for 6-7 minutes on each side, until fully cooked. Let the chicken rest for a few minutes before slicing it thinly.
2. In a large bowl, toss the chopped romaine lettuce with Caesar dressing, grated Parmesan, and crushed croutons.
3. Lay the tortillas flat and divide the dressed lettuce mixture and sliced chicken evenly between them.
4. Fold the sides of the tortillas in, then roll them up tightly to form wraps.
5. Place the wraps on the griddle and cook for 2-3 minutes per side until the tortilla is golden and crispy.
6. Slice the wraps in half and serve immediately.

Griddled Chicken Caesar Wraps are a fantastic combination of savory grilled chicken, crunchy lettuce, and creamy Caesar dressing, all wrapped in a crispy tortilla. The griddling process gives the wrap a satisfying texture, making it a perfect hand-held meal. These wraps are quick to prepare, packed with flavor, and are an ideal lunch or dinner for a busy Friday. The Caesar dressing adds richness, while the Parmesan and croutons enhance the dish with extra flavor and crunch.

Griddled BBQ Chicken Sliders

Griddled BBQ Chicken Sliders are a fun and delicious way to enjoy the flavors of BBQ chicken in a bite-sized form. The tender, juicy chicken is coated with smoky barbecue sauce, then griddled to perfection and sandwiched between soft slider buns. These sliders are ideal for a Friday evening gathering, providing a satisfying blend of savory and sweet flavors, all with a crispy golden exterior.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 8 slider buns
• 1 tablespoon olive oil
• 1/2 cup coleslaw (optional)
• Pickles, for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil on the griddle over medium heat and cook the chicken for 5-6 minutes per side, until fully cooked and golden brown. Let the chicken rest for a few minutes before shredding it using two forks.
2. Toss the shredded chicken with barbecue sauce until well coated.
3. Slice the slider buns in half and toast them lightly on the griddle for 1-2 minutes until golden.
4. Assemble the sliders by placing a generous amount of BBQ chicken on the bottom half of each bun. Add coleslaw and pickles if desired, then top with the other half of the bun.
5. Serve immediately, garnished with extra pickles if desired.

Griddled BBQ Chicken Sliders are the ultimate comfort food for any occasion. The smoky and tangy barbecue sauce infuses the tender chicken, while the griddled buns add a nice crunch. These sliders are perfect for a Friday night dinner or a casual gathering with friends and family. You can customize them with your favorite toppings like coleslaw or pickles, creating a meal that’s both satisfying and full of flavor.

Griddled Mediterranean Veggie Wraps

Griddled Mediterranean Veggie Wraps are a healthy and vibrant option for a meatless Friday meal. Packed with roasted vegetables, creamy hummus, and a burst of fresh flavors, these wraps are both filling and nutritious. The griddled tortilla gives the wrap a crispy edge, making every bite a delightful balance of warm, crispy, and cool flavors. It’s a great choice for lunch or a light dinner.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 large whole-wheat tortillas
• 1/2 cup hummus
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata olives, chopped
• Fresh parsley, chopped

Instructions:

1. Preheat the griddle to medium heat. Toss the zucchini, bell peppers, and onion with olive oil, salt, and pepper. Grill the vegetables on the griddle for 5-6 minutes, turning occasionally, until they’re tender and slightly charred.
2. While the vegetables are grilling, warm the tortillas on the griddle for about 30 seconds per side.
3. Once the vegetables are ready, spread a generous layer of hummus on each tortilla. Top with the grilled vegetables, crumbled feta, olives, and fresh parsley.
4. Roll up the tortillas to enclose the filling, folding in the sides as you go.
5. Grill the wraps on the griddle for 1-2 minutes per side until the tortillas are crispy and golden.
6. Slice the wraps and serve immediately.

Griddled Mediterranean Veggie Wraps are a fantastic combination of flavors and textures, with roasted vegetables providing depth and richness, while the hummus adds creaminess. The feta and olives bring a tangy, briny flavor that contrasts beautifully with the sweet peppers and zucchini. Griddling the wraps adds a delightful crunch to the outside, making every bite satisfying. This wrap is not only delicious but also packed with nutrients, making it an ideal light and healthy meal.

Griddled Sausage and Peppers Sandwiches

Griddled Sausage and Peppers Sandwiches are a hearty and flavorful meal that brings together savory sausage and caramelized peppers in a toasted sandwich roll. The griddling process adds a crispy texture to the outside while ensuring the sausages stay juicy and the peppers retain their sweetness. Perfect for a Friday night dinner or a satisfying weekend lunch, these sandwiches are full of bold flavors and comforting goodness.

Ingredients:

• 4 Italian sausage links
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 4 hoagie rolls
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat 1 tablespoon of olive oil on the griddle over medium heat. Add the sausage links and cook for 5-6 minutes per side, until golden brown and fully cooked. Remove the sausages from the griddle and set aside.
2. In the same griddle, add the remaining tablespoon of olive oil. Add the sliced peppers and onions, seasoning with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and caramelized.
3. While the peppers and onions are cooking, split the hoagie rolls and toast them lightly on the griddle for 1-2 minutes until golden.
4. Once the sausages are cooked, slice them into smaller pieces and layer them on the toasted rolls. Top with the caramelized peppers and onions.
5. Optional: Sprinkle grated Parmesan cheese on top for added flavor.
6. Serve immediately while the sandwiches are warm.

Griddled Sausage and Peppers Sandwiches are the epitome of comfort food, offering savory sausage paired with sweet, caramelized peppers and onions. The crispy hoagie roll adds the perfect crunch, while the juicy sausage provides a rich, flavorful base. These sandwiches are simple to prepare and incredibly satisfying, making them an excellent choice for a Friday night meal. With their bold flavors and hearty fillings, they’re sure to be a crowd-pleaser at any casual gathering.

Note: More recipes are coming soon!