Chicken Caesar Salad Wraps

Chicken Caesar Salad Wraps are quick and easy to make and to eat.  Filled with healthy, flavorful ingredients they are family friendly, great for lunch or a light dinner!

Wraps are perfect for all ages and taste delicious with so many flavors inside! If you are looking for other ideas of ways to turn your favorite meal into a handy wrap try this Buffalo Ranch Chicken Wrap or Bacon Cheeseburger Wrap.

Chicken Caesar Salad Wraps

I am always trying to find new lunch combinations that are easy to make and healthy.  Recently, me and the hubby went to a local sandwich place that had chicken caesar salad wraps. Chicken caesar salad is my favorite of them all, so I ordered it and loved it. The best wrap that I have had, and I couldn’t wait to make it at home! Especially since the weather is getting warmer, and I find myself wanting more salads and lighter foods.  This wrap is definitely going to be a staple in my weekly menus this summer.

Not only is this a healthy and tasty wrap, but it is also just fun to make!  In fact, my kids want me to turn everything into a wrap now so that they can help make it! They love to help with the tossing and wrapping. I love that they are getting a healthy meal that they enjoy eating and I’m not having to force them to eat! I promise you this recipe is so simple and easy to follow and it will turn out looking so impressive.  Each bite is bursting with flavor while still keeping a fresh and light overall feel.  Be sure to try it for lunch or dinner soon!

Chicken Caesar Salad Ingredients:

Just a few simple ingredients come together so quickly and easily in this crowd pleasing wrap.  In fact, many of the ingredients can even be bought pre-made, which is so nice!  I love chicken caesar salads, I always have.  But, when you add in a tortilla to wrap it up, now that is just so much better!!

  • Caesar Salad Dressing: I use the light version to keep it a little healthier.
  • Parmesan cheese: Freshly grated
  • Garlic powder: Adds a little bit of subtle flavor.
  • Pepper: To taste
  • Lemon juice: The bright citrus flavor adds freshness.
  • Chicken breast: Cubed and cooked, Tyson grilled and ready worked great!
  • Romaine lettuce: I used the premium with shredded carrots.
  • Salad croutons: Chopped so that they are easier to eat.
  • Whole grain wraps or tortillas: Use an extra large one so that it is easier to wrap.

How to Make a Wrap:

Two simple steps are all it takes to have a delicious meal ready to go.  Just grab your ingredients, toss them together and wrap it up in your favorite tortilla.  In just minutes you can have a restaurant quality meal in your own kitchen.

  1. Toss Ingredients: In a medium bowl, combine caesar dressing, parmesan cheese, garlic powder, pepper, and lemon juice. Add the romaine lettuce, cubed chicken and salad croutons. Toss until coated well.
  2. Fill tortilla and roll: Place about 2/3 of the chicken mixture into each wrap and roll up.

Fresh Ingredients for the Chicken Caesar Salad Wrap in a clear glass bowl.

Is a Chicken Caesar Wrap Healthy?

The great thing about preparing your own food at home vs. eating out is that you have complete control over every ingredient that goes into your food.  To make sure this wrap is healthy, just make careful choices when choosing your ingredients.  Use a low-fat dressing and read labels carefully to ensure you find one without a lot of added sugars.  Also, there are so many great low carb or low fat wrap options available now, so be sure to choose one that suits your specific dietary needs.

Variations for Chicken Caesar Wraps:

These chicken caesar salad wraps are so easy to make there is really no way to mess them up! Here are a few tips and ideas to help you keep this classic recipe interesting.

  • Pinwheels: A  fun way to serve these chicken caesar wraps is to cut them into pinwheels! They would be great as an appetizer for entertaining.
  • Toothpicks: Add toothpicks to help them stay together if you’re bringing them somewhere.
  • Bacon: Adding crumbled bacon to the mixture of this wrap is so amazing!
  • Serving:  Serve your wrap with a side of fresh fruit, potato salad, pasta salad, chips, or chopped vegetables.

Overhead view of a open chicken caesar wrap.

How Long Can You Store Chicken Caesar Wraps?

Once fully prepared, eat or refrigerate your chicken caesar wrap within two hours.  If you are making these for later use like in weekly meal prepping, I suggest storing the ingredients separately then mixing together right before you eat it.  Otherwise, the croutons and other ingredients may turn slightly soggy.  If you want to make ahead for later use, just leave out the dressing in the mixture and dip the wrap in dressing as you eat it later instead.  To store, cover the caesar salad wrap tightly with plastic wrap or foil.  Stored this way, they will last in the refrigerator for 3-5 days.

Close up of a wrap in someone's hand.

More Delicious Chicken Caesar Recipes:

  • Grilled Chicken Caesar Avocado Salad
  • Chicken Caesar Pasta Salad
  • Slow Cooker Chicken Caesar Sandwiches
  • Chicken Caesar Salad Pizza
  • Grilled Caesar Salad


Chicken Caesar Salad Wraps

A delicious and healthy chicken caesar salad wrap that is perfect for an easy meal or on the go!
Course Dinner, Main Course
Cuisine American
Keyword chicken caesar salad wraps, salad wraps, wrap recipes
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 511kcal
Author Alyssa Rivers


  • 3/4 cup lite Caesar Salad Dressing
  • 1/4 cup parmesan cheese grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 Tablespoon lemon juice
  • 2 cups chicken breast cubed cooked, Tyson grilled and ready worked great!
  • 2 cups romaine lettuce I used the premium with shredded carrots
  • 3/4 cup salad croutons chopped
  • 4 whole grain whole grain wraps or tortillas


  • In a medium bowl, combine caesar dressing, parmesan cheese, garlic powder, pepper, and lemon juice. Add the romaine lettuce, cubed chicken and salad croutons. Toss until coated well.
  • Place about 2/3 of the chicken mixture into each wrap and roll up.


Updated on May 25, 2020

Originally Posted on September 4, 2014


Calories: 511kcal | Carbohydrates: 30g | Protein: 24g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1047mg | Potassium: 348mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2133IU | Vitamin C: 3mg | Calcium: 193mg | Iron: 2mg


Spinach Stuffed Portobellos

If you’re looking for a meatless main dish this summer, you’ve got to try these Spinach Stuffed Portobellos. They’re super easy, a little like lasagna without all the noods, and light enough to not weigh you down during the summer heat. I absolutely love recipes like this that are equal parts vegetable and cheesy goodness. It’s like the best of both worlds!

Portobello Caps Stuffed with Spinach and Cheese

Shown with Homemade Garlic Bread and a mixed greens salad.

How to Get The Best Price on Portobellos

Shout out to Aldi for selling portobello mushrooms for $1.99 for a pack of two. If you’re not lucky enough to live near an Aldi, make sure to do a little browsing before you buy your portobello caps. Portobello caps are sometimes sold packaged for a set price, or sold loose and priced per pound. If your store sells them both ways, make sure to compare the price per pound for both. For instance, our Kroger store often has pre-packed caps for $3.99 per package and loose portobello caps for $5.99 per pound. The loose caps sound more expensive until you realize that the pre-packaged mushrooms are an 8oz. package and are actually $7.98 per pound! So look closely. 🙂 

Can I Substitute the Cottage Cheese?

Yes, if you’re not a fan of cottage cheese you can use ricotta instead. Just be aware that ricotta is usually much more expensive than cottage cheese. Since I was already working with two pricey ingredients here (portobellos and feta), I decided to go with the less expensive option, cottage cheese.

How Many Does This Serve?

Portobello mushrooms vary quite a bit in size. This recipe figures about ½ cup of the filling per portobello. If your portobello mushrooms are on the larger side, one mushroom may be enough per serving. If they’re smaller, you may be able to fill more caps and serve two per person. 

What to Serve with Spinach Stuffed Portobellos

I kept my meal simple with some Homemade Garlic Bread and mixed greens lightly coated in Italian dressing. I also think they’d go nicely with a pasta salad side dish, like my Italian Orzo Salad, Tomato Mozzarella Salad, or a Grilled Vegetable Pasta Salad.

A spinach stuffed portobello mushroom cut open so you can see the inside

Marinara being spooned over a spinach stuffed portobello mushroom

Spinach Stuffed Portobello Mushrooms

These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish. 
Total Cost $7.23 recipe / $1.81 serving
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 207.78kcal
Author Beth – Budget Bytes


  • 1/2 lb. frozen spinach $0.65
  • 1/2 cup cottage cheese $0.27
  • 1/2 cup shredded mozzarella $0.42
  • 1 large egg $0.23
  • 2 oz. feta $1.09
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1/8 tsp crushed red pepper $0.02
  • 4 portobello mushrooms $3.98
  • 1 Tbsp olive oil $0.16
  • 1/2 cup marinara sauce (optional) $0.35


  • Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.
  • Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.
  • Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.
  • Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don’t be alarmed to see liquid seeping from the mushrooms.
  • Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.


Serving: 1stuffed mushroom | Calories: 207.78kcal | Carbohydrates: 9.68g | Protein: 14.03g | Fat: 12.8g | Sodium: 761.4mg

Scroll down for the step by step photos!

Marinara being spooned over a spinach stuffed portobello mushroom

How to Make Spinach Stuffed Portobellos – Step by Step Photos

Thawed and squeezed frozen spinach in a bowl

Preheat the oven to 400ºF. Thaw ½ lb. frozen spinach, then squeeze out as much water as possible. Add the thawed and squeezed spinach to a bowl.

Cheese, egg, and spices added to spinach in the bowl

Also add ½ cup cottage cheese, ½ cup shredded mozzarella, 2 oz. feta, 1 large egg, ¼ tsp garlic powder, ⅛ tsp salt, ⅛ tsp freshly cracked pepper, and ⅛ tsp crushed red pepper.

Mixed spinach and cheese filling in the bowl

Stir these ingredients together until they’re evenly combined.

Cleaned and oiled portobellos

Wipe and dirt or debris off four portobello mushroom caps. Brush each cap lightly with olive oil and add a pinch of salt.

Portobello mushrooms stuffed but not baked, on a baking sheet

Flip the mushrooms over so the gill sides are facing up. Divide the spinach and cheese mixture between the four mushrooms, mounding the mixture into the caps.

Baked spinach stuffed portobello caps, still on baking sheet

Bake the stuffed portobello mushrooms for 25 minutes, or until the spinach and cheese mixture is a little browned on top. Mushrooms contain a lot of water, so don’t be alarmed to see liquid seeping from the mushrooms.

Marinara being spooned over a spinach stuffed portobello on a plate with salad and garlic bread

Serve each stuffed portobello with a little marinara spooned over top (about 2 Tbsp per mushroom). Enjoy!

The post Spinach Stuffed Portobellos appeared first on Budget Bytes.

Homemade Spaghetti Sauce

There’s no need to purchase store-bought sauce, with this hearty and flavorful Homemade Spaghetti Sauce. Simple ingredients such as ground beef, onion, garlic, and spices of oregano and basil bring a bold flavor to this simple sauce.

This recipe is extremely simple. If you like easy Italian-inspired recipes then make sure to also try this Cajun Chicken Alfredo Pasta or this Prosciutto Mozzarella Pizza recipe.

classic spaghetti sauce over noodles

Homemade Spaghetti Sauce

Homemade spaghetti sauce is a classic recipe that can be prepared quickly and one everyone will love. This simple sauce is not only nostalgic but classic for a good reason. Everyone has their favorite recipe, but the best sauces are often the most basic. You can easily prepare this sauce and have plenty for leftovers or for freezing and using later.

Ingredients in Spaghetti Meat Sauce

  • Olive Oil: choose a high-quality olive oil to brown the meat and sauté the onions and garlic. This will only add to the flavor.
  • Ground Beef: the type of ground beef is entirely up to and you can also switch out the ground beef for ground sausage.
  • Yellow Onion: the onion brings a mild bite to the sauce that is a key flavor in spaghetti sauce.
  • Garlic Cloves: these minced cloves bring the most powerful flavor that is so common in Italian recipes. Using freshly minced garlic will also bring about the best flavor.
  • Tomato Paste: adding the tomato paste helps to thicken the sauce, but it also brings a strong flavor that is heightened when stirred in and cooked after the onions and garlic are cooked.
  • Diced Tomatoes or Crushed Tomatoes: for a smoother sauce use crushed tomatoes and for a chunkier sauce go with diced tomatoes. Either one makes a delicious sauce.
  • Water: this helps to bring the sauce together and you can use more or less to thicken it.
  • Dried Oregano: this classic spice adds a peppery flavor to the sauce.
  • Grated Parmesan Cheese: Adding parmesan cheese is optional, but strongly suggested for that delicious cheesy flavor.
  • Fresh Basil: the fresh aroma of this peppery flavored leaf also adds a small hint of mint.

ground beef for sauce

How to Make Spaghetti Sauce

  1. Brown the Meat: heat half of the olive oil over medium-high heat in a large iron skillet. Break the meat apart as it brown and then use a slotted spoon to remove the meat and set aside on a plate.
  2. Sauté the Onions and Garlic: add the remaining olive oil and reduce the heat to medium. Sauté the onions until translucent and then add the garlic.
  3. Simmer the Sauce: stir in the crushed tomatoes, water, tomato paste, ground beef, oregano, and salt and pepper. Bring to a boil and reduce heat to a simmer for about 20 minutes until the sauce thickens.
  4. Stir in Cheese: add the grated cheese and any additional seasoning. Garnish with fresh basil.

onions and garlic in skillet

How to Store Spaghetti Sauce

Place the spaghetti sauce in an air-tight container and store in the refrigerator for up to 5 days or freeze it for up to 18 months.

Can I make spaghetti sauce without the meat?

You can easily leave the meat out of this sauce for more of a marinara type sauce. If you choose to leave out the meat I suggest using both 1 28-ounce can of crushed tomatoes and 1 28-ounce can of diced tomatoes.

Can I freeze this spaghetti meat sauce?

Yes. This sauce can easily be frozen and saved for later. In order to freeze the sauce let it come to room temperature before placing it in a ziptop bag or an air-tight storage container. Make sure to include the date. The sauce will last for about 18 months stored in the freezer.

Can I use ground sausage instead of ground beef?

Yes. Changing the ground beef for sausage is an easy swap and one that will add a unique flavor.

Can I make this spaghetti sauce in the Instant Pot?

Yes. To make this easy spaghetti sauce in the Instant Pot,

  • Push the “sauté” button to heat the olive oil. Brown the meat and use a slotted spoon to remove the beef.
  • Add the remaining tablespoon of olive oil and then sauté the onions for 4 minutes and then add the garlic to cook for an additional 1 minute.
  • Add the remaining ingredients except for the parmesan and basil.
  • Cover and seal the lid. Set the manual/pressure cook button to 10 minutes. When the time is up let the pressure release naturally for 10 minutes and move the valve to vent.
  • Remove the lid and stir in the grated parmesan.

Tips for making the best Homemade Spaghetti Sauce

  • Use crushed tomatoes for a smoother sauce that has a thicker base to it.
  • For a thinner sauce, that big on tomato and beef chunks use canned diced tomatoes.
  • To add even more bold flavor increase the garlic. You can really use as much as you prefer, however, unless you have an aversion or allergy to garlic I wouldn’t use less than 4 close.
  • Stir some parmesan cheese directly into the sauce.

More delicious pasta recipes to try:

  • 10 Minute Pesto Pasta
  • Instant Pot Pasta with Meatballs
  • Shrimp Alfredo Pasta
  • Pasta Carbonara
Easy Homemade Spaghetti Sauce


Homemade Spaghetti Sauce

There’s no need to purchase store-bought sauce, with this hearty and flavorful Homemade Spaghetti Sauce. Simple ingredients such as ground beef, onion, garlic, and spices of oregano and basil bring a bold flavor to this simple sauce.
Course Main Course
Cuisine Italian American
Keyword spaghetti sauce
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 6 Servings
Calories 271kcal
Author Aimee Mars


  • 2 tablespoons Olive Oil
  • 1 lb Ground Beef
  • 1 Yellow Onion chopped
  • 4 Garlic Cloves minced
  • 3 tablespoons Tomato Paste
  • 1 28 ounce can Crushed Tomatoes
  • 3/4 cup Water
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Pepper
  • 1/4 cup Grated Parmesan Cheese
  • 2 tablespoons Fresh Basil chopped


  • Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the ground beef and break it into 4 equal parts to brown for 3 minutes. Begin breaking the ground beef down into bits and cooking until it’s completely browned, about 5 minutes.
  • Use a slotted spoon to remove the beef from the skillet and transfer it to a side plate. If using a fattier version of ground beef drain half the grease leaving about 1 to 2 tablespoons.
  • Bring the heat down to medium and add the remaining tablespoon of olive oil and chopped onions. Cook for 3 to 4 minutes, until the onions become fragrant and translucent. Place the minced garlic in the skillet and cook for an additional 1 minute.
  • Stir in the tomato paste and cook for an additional minute, which brings out the flavors of the paste.
  • Pour the crushed (or diced) tomatoes, water, dried oregano, salt, and pepper into the skillet and bring to a boil. Let simmer for 15 to 20 minutes, until the sauce begins to thicken.
  • Stir in the grated parmesan to the sauce and serve over pasta. Garnish with fresh basil.


For a thicker sauce: add additional tomato paste and continue to let simmer until it begins to thicken.

For a thinner sauce: stir in more water and let it heat.


Calories: 271kcal | Carbohydrates: 5g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 568mg | Potassium: 331mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 2mg



Greek Chicken Gyros recipe

The marinade for the chicken for this Greek Chicken Gyros recipe is SO GOOD that I use it even when I’m not making Gyros. Try it once, and I think you’ll be as obsessed with it as I am!

Gyros marinade is made with yoghurt, lemon, garlic and oregano – classic Greek ingredients that infuses the chicken with flavour AND tenderises it. The smell when this is cooking is outrageous!

Greek Chicken Gyros recipe

It’s been ages since I made this Greek Chicken Gyros. But the minute the chicken hit the grill, all I could think was “why don’t I make this more often??”

The smell is incredible. You can REALLY smell garlic and oregano. You know how sometimes you add herbs into things and you can’t really taste it? Or you can, but it’s a very subtle flavour. Definitely not the case with this!!

Cooked chicken for Greek Chicken Gryos fresh off the grill, ready to be served

What goes in Gryos

Here are the components that make up a Greek Chicken Gyros wrap:

  1. Marinated Greek Chicken
  2. Tzatziki
  3. Tomato Cucumber Salad
  4. Flatbread to roll up the gyros – or use smaller pita breads and just fold them over

Photo of the components of Greek Chicken Gryos - marinated Greek Chicken, tzatziki and tomato cucumber salad.

Greek Chicken Gyros Marinade ingredients

Here’s what you need for the marinade. There’s LOTS of garlic and dried oregano. Lots!!

What goes in Greek Chicken Gyros marinade

Yogurt is a magical marinade – it’s a terrific flavour carrier and tenderises the chicken!

Yogurt is the secret ingredient in this recipe. The acid in the yoghurt breaks down the fibres so it not only softens the chicken but also helps the marinade really infuse into the flesh.

Plus, the yoghurt makes this marinade “paste like” so it stays slathered on the chicken when you cook it (unlike many marinades that are thin). So you have extra flavour oomph!

Chicken being marinated in Greek Chicken Gyros marinade

In the video, you’ll see that I cook this indoors on a grill pan. But during the warmer months, this is a BBQ favourite!

What goes in Tzatziki for Greek Gyros

And here’s what goes in the tzatziki.

What goes in Tzatziki for Greek Chicken Gryos

Greek Yogurt please! Or at least Greek style which is what I mostly use because it’s easily found at everyday supermarkets. 🙂

How to make Greek Chicken Gyros

And onto the making part!! There are a few components to Gryos – but the making part is a cinch!

How to make Greek Chicken Gryos

GREAT meal for groups – prepare ahead, make loads!

This Greek Chicken Gyros is a really fab recipe for entertaining. Because it is really fast to prepare and the men can BBQ while the girls sip wine and chatter. (Joke joke JOKE!!!)

Then you can just lay everything out on the table. Why should you slave away, rolling up a gyros for everyone? Make ’em do it themselves!

Greek Chicken Gryos feast, DIY wraps!

What to serve on the side

I serve Greek Chicken Gyros as a complete meal in itself because there’s a decent amount of tomato and cucumber used to stuff inside.

If you wanted to boost the fresh vegetables, a big fat juicy Greek Salad would be terrifically on theme! For something more substantial, especially if you’re making Gyros for a group, try this Greek Lemon Orzo Salad as well.

And though not specifically a Greek-style salad, this Cucumber Salad with Garlic & Herb Dressing OR this Creamy Cucumber Salad with Lemon Yogurt Dressing would go down a treat with this Gyros.

If you’re really wanting to impress, make Gyros using your very own homemade flatbread wraps. They’re easy and they’re made without yeast!!

– Nagi x

Watch how to make it


Greek Chicken Gyros with Tzaziki

Recipe video above. The marinade for the chicken is so sensational that I use it even when I’m not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible – you can really smell the oregano and garlic!
Course Dinner, Entertaining, Grilling, Lunch
Cuisine Greek
Keyword Greek Chicken, greek chicken gryos, gyros, yogurt marinade
Prep Time 20 minutes
Cook Time 6 minutes
Marinade 3 hours
Total Time 26 minutes
Servings 4 – 6
Calories 641.78kcal
Author Nagi | RecipeTin Eats


  • 2 lb / 1 kg chicken thigh fillets , boneless skinless


  • 3 large garlic cloves , minced (~ 3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt , preferably full fat
  • 1 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper


  • 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
  • 1 1/4 cups Greek yoghurt , preferably full fat
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove , minced
  • 1/4 tsp salt
  • Black pepper


  • 3 tomatoes , desseeded and diced
  • 3 cucumbers , diced
  • 1/2 red spanish onion , peeled and finely chopped
  • 1/4 cup fresh parsley leaves (optional)
  • Salt and pepper

To Serve

  • 4 to 6 pita breads or flat breads


  • Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

Make the Tzatziki

  • Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  • Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.


  • Combine ingredients in a bowl.

Cook Chicken

  • Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
  • Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
  • Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Assemble Gyros

  • If your chicken thighs are large, you may need to cut them. Mine were small.
  • Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
  • Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
  • I prefer to lay everything out on a table and let everyone help themselves.


1. Tzatziki – makes a generous amount. But better to have too much than not enough!

2. Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipe!

Cooked chicken will keep for 4 days in the fridge.

3. Nutrition per serving assuming this serves 4 using pita bread.


Calories: 641.78kcal | Carbohydrates: 47.64g | Protein: 64.69g | Fat: 20.26g | Saturated Fat: 4.58g | Cholesterol: 242.16mg | Sodium: 1297.31mg | Potassium: 1456.56mg | Fiber: 5.09g | Sugar: 11.21g | Vitamin A: 1455.3IU | Vitamin C: 35.67mg | Calcium: 232.57mg | Iron: 4.09mg

First published June 2015. Long overdue for fresh new photos and a brand new video!!

Life of Dozer

WAY too close to the BBQ!

Dozer the golden retriever dog watching chicken being grilled



The post Greek Chicken Gyros recipe appeared first on RecipeTin Eats.

Creamy Cucumber Salad with Lemon Yogurt Dressing

Creamy Cucumber Salad has a refreshing, tangy Lemon Yogurt Mint Dressing which pairs beautifully with the crunchy fresh cucumber.

This is the sort of salad that’s ideal to serve on the side of rich roasts roasts like Pork with Crispy Crackling or a Slow Cooked Lamb Shoulder, and is also perfectly at home alongside full flavoured Indian curries like Chicken Tikka Masala and Middle Eastern food like Chicken Shawarma.

Creamy Cucumber Salad

We don’t ordinarily associated creamy dressings with the word “refreshing”, but that’s exactly what this salad is! The cucumber salad dressing is made with yogurt so while you get the lovely creamy texture, it’s also tangy and fresh, rather than rich and heavy.

The addition of mint really drives home the refreshing flavours in this salad. And while it is a “western style” salad, the flavours in it make it ideal for serving alongside spice heavy cuisines like Indian food and Middle Eastern food, and meat heavy mains like roasts.

Overhead photo of Cucumber Salad with Lemon Mint Yogurt Dressing

What you need for Creamy Cucumber Salad

Here’s what you need to make this Creamy Cucumber Salad. Simple, easy, and fantastically refreshing!

Best Cucumber for Creamy Cucumber Salad

This cucumber salad can be made with any type of cucumber but I think the best cucumber for this particular type of salad are the Telegraph / English cucumbers – the long ones. 

These cucumbers are not quite as juicy on the inside so when you bite into them, you still get the refreshing crunch but less water so it doesn’t dilute the creamy dressing when you chew away!

However, this salad is still terrific made with the more common variety of shorter cucumbers (called Lebanese cucumbers in Australia).  In fact, I make this more frequently with these because they are typically very good value year round, whereas the long cucumbers are more expensive certain times throughout the year.

Make this creamy cucumber salad with 2 long cucumbers, or 3 medium cucumbers.

Difference between Telegraph / English cucumbers (long cucumbers) and Lebanese cucumbers, the most common variety

Sliced Cucumber

How to make it

Nothing ground breaking here! Just mix the lemon, yogurt, garlic and olive oil to make the Lemon Yogurt Dressing. Then toss with the cumber, onion and mint.

Close up of Cucumber Salad with Lemon Mint Yogurt Dressing in a white bowl

What to serve with Creamy Cucumber Salad

This is the sort of salad that is right at home at a summer banquet! Imagine a table laden with Beef Brisket with BBQ Sauce, piles of BBQ Pulled Pork, sticky Grilled Chicken and sausages. Serve it as a lighter, more refreshing alternative to traditional Coleslaw or Potato Salad made with mayonnaise based dressings.

For cosy Sunday Suppers, have it as a side to meat heavy mains such as Slow Roasted Lamb Shoulder or Lamb Leg – mint and lamb are best mates!

Or go for Greek vibes – the lemon garlic flavour in the dressing is totally on theme. Try a main of Greek Marinated Chicken, Chicken Souvlaki or Greek Meatballs (Keftedes).

And the other cuisine that the flavours of this salad really go well with is Middle Eastern food. The refreshing flavour of this salad goes really well with the spice heavy flavours of food like Chicken Shawarma and Lamb Shawarma, Moroccan Meatballs, Lamb Koftas and Chicken Doner Kebab!

– Nagi x

Watch how to make it


Creamy Cucumber Salad with Lemon Yogurt Dressing

Recipe video above. A beautiful tangy, refreshing Cucumber Salad! The yogurt dressing pairs beautifully with the fresh cucumber. Great side salad for Middle Eastern food, Greek, Indian and rich meat-heavy mains like Roasts.
Course Sides
Cuisine Middle Eastern, Western
Keyword Creamy Cucumber Salad, Dressing for cucumber salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 109kcal
Author Nagi


  • 3 cucumbers , standard (or 2 long Telegraph/English cucumbers) (Note 1)
  • 1/2 red onion , finely sliced
  • 1/4 cup mint leaves , finely chopped

Creamy Lemon Yogurt Dressing

  • 1 cup yogurt , full fat (Greek or plain)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove , minced
  • 1/2 tsp salt and pepper , each


  • Dressing: Mix ingredients then leave for 20 minutes for the flavours to develop.
  • Cucumber: Cut cucumber in half lengthwise, then slice into 3mm / 1/8″ thick slices.
  • Toss: Place cucumber, onion and mint in a bowl. Pour over Dressing and toss, then serve.


1. Cucumber type – make this salad with 2 long cucumbers (Telegraph/English Cucumbers) or 3 medium standard cucumbers (called “Lebanese” cucumbers in Australia, these are the most common variety).


Calories: 109kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 260mg | Potassium: 350mg | Fiber: 2g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 1mg

Originally published September 2019, updated for minor housekeeping matters – no change to recipe!

Life of Dozer

Hey! That’s MY seat!!!

Dozer curled up on wicker armchair

The post Creamy Cucumber Salad with Lemon Yogurt Dressing appeared first on RecipeTin Eats.

Very Crispy Corn Fritters – without deep frying

Here’s a recipe for very crispy Corn Fritters – without deep frying! Because nobody likes soggy fritters. And nobody wants to deal with a vat of oil tonight!

These fritters are ideal to make with fresh corn cut off the cob, but can be made with canned or frozen corn. Serve for breakfast, lunch, dinner!

Crispy Corn Fritters

Regular readers know I hate recipes that make false promises. And I’d say that the greatest offender in this online world is exaggerated declarations of crispiness.

So let me just get this out of the way first – you can’t do THIS ↓↓↓ with soggy corn fritters!!

Hand dipping Crispy Corn Fritters into avocado sauce

Why fritters are soggy

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you’re frittering leeches too much water when cooking.

So here are 4 simple tips that make sure these corn fritters are the crispy golden wonders you’re dreaming of!

  • fresh corn rather than canned or frozen corn* – because the corn is drier;
  • use as little batter as possible. Just barely enough to hold the corn or whatever you’re frittering together. More batter = less crispy;
  • switch out some of the flour with cornflour/cornstarch; and
  • add a good hit of parmesan. Parmesan gets super crispy when it melts!

* Canned and frozen corn does work just fine, but to ensure your fritters are crispy, you need to drain and dry as best you can. Honestly easier (and tastier!) to cut kernels off corn cobs.

Here’s a close up at the inside of the fritters. See? Very little batter. All corn!

Showing the inside of Crispy Corn Fritters

What you need to make really great, crispy corn fritters

Here’s what you need to make these corn fritters:

Ingredients for Crispy Corn Fritters

  • Corn – as noted above, fresh is better for both flavour and crispiness. But canned and frozen work too, you just need to make an effort to dry it out as much as you can;
  • Flour AND cornflour/cornstarch – cornflour fries up crispy, but it makes batter “doughy”. So we use both to get the best of both worlds;
  • Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it’s slightly denser);
  • Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy!
  • Green onion and coriander – for a hit of freshness.

How to cut corn off the cob (without kernels scattering everywhere)

Here’s a tip for an easy way to cut kernels off the cob! Use one of these methods:

  1. Inverted ramekin in a large bowl; or
  2. a bundt pan!

How to cut corn kernels off the cob

How to make crispy corn fritters

And here’s how to make them.

PRO TIP: Use an ice cream scooper with a lever to scoop the batter into the skillet. Then flatten using a greased spatula!

How to make Crispy Corn Fritters

The fritters take a good 6 minutes to cook so they’re golden on the outside and for the raw corn kernels to cook through (remember, these are fritters so they are not very thick).

Freshly cooked Crispy Corn Fritters in a skillet

How to serve corn fritters

Corn fritters is one of those rare foods that truly spans the breakfast-lunch-dinner spectrum!


Corn fritters are a bistro crowd favourite that you’d easily pay over $20 for at trendy places! Here’s how to serve it:

  • stack of 3 corn fritters topped with poached or pan fried egg (runny yolks of course!)
  • dollop of sour cream or yogurt – or go all out with Avocado Sauce, as pictured, or Guacamole
  • optional extras: side of bacon and toast (try this simple Artisan bread
  • finishes: small side of lightly dressed leafy green salad

Lunch, light meal or starter

As above, minus the bacon and egg. As a starter, I’d skip the side of bread otherwise it will be too filling.

To make it a meal, the bread fills it out nicely, though you could opt for a big salad instead – try one of these:

Though having suggested those various ways to serve it, the reality is that you will want to snatch them fresh off the stove, before you’ve even had a chance to plate them up properly. And that’s totally ok too! – Nagi x

PS To those who have tried these famous Bill Granger Corn Fritters I published many years ago and are wondering what the difference is: these are crisper and easier, those have a better corn flavour all throughout because some of the corn is blitzed into the batter.

Watch how to make it


Extra Crispy Corn Fritters

Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn – just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.
Course Breakfast, Mains, Starter
Cuisine Western
Keyword corn fritters, Crispy fritters
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 – 9 fritters
Calories 141kcal
Author Nagi


  • 1/4 cup flour , plain / all purpose
  • 1/4 cup cornflour / cornstarch
  • 1/4 tsp baking soda (or 3/4 tsp baking powder)
  • 1 egg
  • 2 tbsp milk (any type)
  • 2 cups fresh corn kernels , raw (2 cobs) (canned or frozen also fine – Note 1)
  • 1/2 cup parmesan , finely grated
  • 3/4 cup green onions , sliced
  • 1/2 cup coriander/cilantro , roughly chopped (sub more green onion)

For cooking:

  • 1/2 cup vegetable oil
  • Oil spray

Serving – choose:

  • Avocado sauce
  • Sour cream, ketchup (don’t judge until you’ve tried it!)


  • Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
  • Place flour, cornflour and baking soda in a bowl, mix to combine.
  • Add egg and milk, mix until incorporated (batter will be lumpy and thick).
  • Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
  • Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
  • Spray the underside of a spatula with oil (so batter won’t stick when you flatten).
  • Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.
  • Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.
  • Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
  • Serve with sauce of choice for dunking!


1. Corn – fresh is best for both flavour and crispiness. For canned corn, drain then do everything you can to dry those corn kernels as best you can (I have resorted to spread out on tray and 5 minutes in the oven). Same for frozen (thaw then dry).

Nutrition – hard to say how much oil is actually consumed with these fritters. I’ve assumed 1/4 cup of oil.


Calories: 141kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 135mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 223IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg

More fritter recipes

I’ve long since held a theory that anything can be frittered – and anything frittered is infinitely more delicious than in its plain, original form!

Life of Dozer

This was not me! (I just laughed and took the photo)


The post Very Crispy Corn Fritters – without deep frying appeared first on RecipeTin Eats.

Tuna Steak Ala Pobre

This Tuna Steak Ala Pobre,  Buttered Veggies, and Chinese Sausage Fried Rice is a complete meal to make use of excess ingredients from other dishes I cooked over the week.

Let’s start with the Chinese Sausage Fried Rice – I cooked Pancit Canton/Bihon to make use of the excess noodles and in turn, I had extra chinese sausage. What’s the best way to make use of extra chinese sausage? Turn it into a super tasty fried rice of course! And this pairs best with everything! You can even add scrambled egg into your fried rice and you can eat it just like that — a complete meal by itself.

Then the Buttered Veggies – these are the vegetables I have in the crisper which I have to make use of or else they’re going to waste soon. Since we are going for a no food waste goal, I just cooked it in butter and salt and tadah! we have a yummy side dish.

The Tuna Steak Ala Pobre? Well,  peantubutter bought fresh tuna from the market because he was craving for  sashimi which he forgot. Since he wasn’t craving anymore, he told me to just cook it. I thought it would be best to cook it this way because it has very minimal ingredients — ang sarap pa.

This is the story of how this meal came together.

I’m feeling a bit under the weather. Maybe because I’m stressed or just plain tired.

I hope you’re feeling so much better than me and that everything is going well on your side of the internet.

Happy start of a new week.



  • 2 tbsp oil
  • 1 pc chinese sausage, sliced
  • 10 cloves garlic, chopped finely
  • 4 cups rice
  • 1 tsp patis

  1. Heat oil in a pan and fry the chinese sausage for about 2 minutes. Remove and set aside.
  2. In the same oil and pan, fry the garlic until brown. Remove half of it and set aside on a plate. This will be our topping is going to taste wonderful on top of our tuna steak later.
  3. Add the chinese sausage back in the pan and add the rice.
  4. Drizzle with patis (fish sauce) and mix well. Continue stirring as the rice fries and marries the flavor of garlic and chinese sausage. Do this for 5 minutes.
  5. Turn of heat.

Buttered Veggies


  • 2 tbsp butter
  • ½ tsp salt
  • 1 sayote, cut into cubes
  • 100g baguio beans, cut into 1-inch pieces
  • 1 carrot, cut into cubes

  1. Put the butter and the vegetables in a non-stick skillet.
  2. Mix well and sauté for about 5 minutes. Sprinkle with salt. Mix, turn off heat, and cover.
  3. It’s now ready for serving.

Tuna Steak Ala Pobre


  • 600g fresh tuna, cut into steaks
  • 2 tbsp liquid seasoning
  • butter for frying
  • 2 tbsp butter
  • 2 tbsp flour
  • 4 cloves garlic, minced
  • 1 chicken cube + 3 cups water
  • salt and pepper

  1. Marinate the tuna steaks in liquid seasoning for about 15 minutes.
  2. While tuna steaks are marinating, make the gravy: Heat butter and garlic in a pan. Let garlic infuse butter with flavor.Add the flour and continue stirring until it turns brown in color. Add chicken cubes and pour in water. Stir until free of lumps and bring into a boil. Add water if it becomes too thick. Season with salt and pepper to taste.
  3. In a pan, heat around 2 tbsp of butter and fry each tuna steak for 2 minutes on each side.
  4. To serve, put tuna steak on a plate and drizzle with gravy. Sprinkle with fried garlic before serving. Serve with the buttered veggies and chinese sausage fried rice

If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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Pan Seared Lamb Chops

Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.

Hey there! It’s Amy from House of Nash Eats and I’m so jazzed to be sharing how to make perfectly succulent lamb chops at home in a skillet today. Lamb is one of my favorite proteins because of it’s rich, complex flavor and how easy it is to cook.

We love grilled lamb chops and oven-roasted rack of lamb, but cooking them in a screaming hot skillet on the stovetop is another one of my favorite tried-and-true methods for serving up a dinner that can rival any high-end restaurant.

I really feel like more Americans would be as obsessed with lamb as I am if they would give these pan-seared lamb chops a try. If you are a fan of a juicy, medium-rare steak, then I promise you are going to rave about these perfectly cooked lamb chops. Lamb loin chops even look like mini little t-bone steaks!

What you need to make pan seared lamb chops

  • Lamb chops: I used bone-in lamb loin chops because they fit well in the pan although you could also use lamb rib chops if that’s what you have available. If there is a thick layer of fat around your lamb chops, you may want to trim it before cooking since most of it won’t render.
  • Salt: Coarse ground kosher is the way to go here.
  • Freshly ground black pepper
  • Olive oil: A couple of tablespoons of good olive oil are added to the hot pan before the lamb chops.
  • Butter: The butter adds such wonderful flavor to the crust that develops on the lamb chops.
  • Garlic: Smash some fresh garlic cloves to add to the pan. They will flavor the butter that gets spooned over the top of the lamb chops towards the end of cooking.
  • Fresh herbs: These are optional, but I love adding a few sprigs or rosemary or thyme to the pan to add additional flavor to the pan sauce.

How to make pan seared lamb chops

The only tools you need to make pan seared lamb chops are a cast iron skillet or other heavy pan and a pair of tongs to turn the chops.

  1. Pull the lamb chops out of the fridge and let them sit on the counter for 30 minutes before you plan too cook them. This allows them to come up to temperature and cook much more evenly.
  2. Season the lamb chops with coarse salt and freshly ground black pepper on both sides.
  3. Heat the pan over medium-high heat until it is good and hot. You can the meat to sizzle immediately when it hits the pan so it develops a wonderful crust. Add the oil so it can get hot before placing the lamb chops in, making sure not to crowd the pan.
  4. Cook the lamb chops for 3-4 minutes without moving so that they can sear on one side, then use the tongs to flip and cook on the other side for another 3-4 minutes.
  5. Reduce the heat to low and add the butter, garlic, and fresh herbs to the pan. As the butter melts, spoon it over each of the lamb chops for about 5 minutes.
  6. Remove the pan from the heat and let the lamb chops sit for about 10 minutes until they reach a temperature of 125 degrees F when tested with a digital meat thermometer for medium-rare.

The amount of time that the lamb chops need to cook will depend on the pan, the temperature of the meat before adding it to the pan, and the thickness of the lamb chops, so the better way to approach any meat cooked with this method is by using a reliable digital meat thermometer.

Remember that the temperature of the meat will continue to rise by about 5 degrees F after removing it from the heat, so keep that in mind when you are deciding what temperature to cook your meat to.

Temperature guidelines for cooking lamb

  • Rare: 120-125 degrees F
  • Medium-rare: 125-130 degrees F
  • Medium: 130-135 degrees F
  • Medium-well: 135-140 degrees F
  • Well-done: 140+ degrees F


Pan Seared Lamb Chops

Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
20 minutes
Total Time 42 minutes
Servings 4 servings
Calories 871kcal


  • 8-9 bone-in lamb loin chops, about 1-inch thick
  • 2 teaspoons kosher salt adjust as needed
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, for the pan
  • 4 tablespoons salted butter
  • 4 cloves garlic minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme


  • Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
  • Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
  • Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
  • Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
  • Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.


If you want to cook your lamb chops to a different degree of doneness, follow these temperature guides and adjust the cooking time. Keep in mind that the temperature of the meat will continue to rise by about 5 degrees during the resting period after you pull it off the heat.

  • Rare: 120-125 degrees F
  • Medium-rare: 125-130 degrees F
  • Medium: 130-135 degrees F
  • Medium-well: 135-140 degrees F
  • Well-done: 140+ degrees F


Serving: 4g | Calories: 871kcal | Carbohydrates: 2g | Protein: 37g | Fat: 79g | Saturated Fat: 35g | Cholesterol: 197mg | Sodium: 1390mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 4mg

Stocking Up for Savings on Office Supplies

When you’re making purchases to get your most important office supplies, you should always have an eye towards savings. No matter what type of work your office team does, saving money on operational expenses will help improve your bottom line. One of the best ways to generate savings on supplies is to buy a large quantity at once. When you’re purchasing items that you use constantly and you know will certainly be put to use at some point, it makes good sense to stock up for savings whenever possible. You’ll be assured to always have your most important supplies in stock and available for your staff to use. Moreover, you and your staff will ultimately spend less time shopping for supplies when you’re able to get a large volume in one transaction. Savings, preparedness, and efficient time management are the most important benefits of buying in bulk. Here are 3 examples of frequently used office supplies that you should stock up on in volume.


K cups are a staple item in a lot of efficient offices. They prevent wasting coffee and they allow everyone to have a fresh cup when they want one. When you’re shopping for k cups cheap, buy online from a specialty retailer. They’ll be likely to offer competitive pricing in addition to many different varieties. Nobody wants to drink the same coffee every day, so it’s good to have some options available. In addition to coffee pods on sale, you can also pick out some options for the non-coffee drinkers on your team such as tea. Every Keurig machine can make a great cup of tea, and even the traditional coffee lovers on your team will like having the option to switch to tea every now and again. Since k cups are sealed and able to stay fresh for a long time, it makes sense to buy in bulk when you can.


Paper is an essential item in every type of office. If you’re buying only one or two boxes at a time, you may be missing out on significant savings. Typically, the more printer and copy paper that you buy at once, the more you’ll save. It’s best to be able to get a thicker grade paper whenever possible. This will help to prevent printer jams, and it will make a good impression on anyone with whom your office team may need to share materials. Stocking up on paper ensures that you won’t run out and have to make an emergency trip to pick up more or get anxious about how much you use until a delivery arrives.


Help your staff stay organized by always having enough file folders on hand. Sometimes office managers try to cut costs by limiting staff’s access to organizational items such as folders. However, this needless reduction in resources can cause people to consolidate files in ways that make things harder to find. It’s helpful to recycle folders, but if your team is going to be working on anything with someone who isn’t a part of your core team, you want to make sure they have access to new folders that don’t have any type of wear or label tabs that are already written on. Repeatedly recycled folders may create the appearance that your team isn’t managing their supplies well or they’re messy with their work. The best use for recycled folders is for archiving files that only key staff will pull for occasional reference if they’ll be used again at all. Stocking up on file folders eliminates the need for consolidating files or using beat-up folders, and it will deter people from making big stacks of papers that can cause valuable information to get lost or difficult to access.

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