Seasoned ground chicken, fresh vegetables, and hot-honey feta cream fill these flatbread wraps. The creamy layer helps distribute flavor across the bread, while dry, freshly prepared vegetables keep the wrap from becoming waterlogged. The filling is cooked before assembly; this method does not require grilling the finished wrap.
Chicken, broccoli, and penne are coated in a Parmesan cream sauce for this skillet meal. The broccoli should be tender enough to eat while retaining some structure, and the chicken must be cooked through before the pasta is served. Cutting both into consistent pieces makes those goals easier to coordinate.
Cooked chicken, crisp bacon, ranch dressing, and cheese go between two flour tortillas for this skillet quesadilla. The filling is already cooked; the skillet warms it and melts the cheese while browning the tortillas. Keeping the layer thin is more useful than turning the heat high, which can burn the outside before the center warms.
